. 2019 Apr 17;11(4):867. doi: 10.3390/nu11040867

Table 2.

pH, titratable acidity, dry matter, and CIELab values of the beverages obtained by each extraction technique and grinding degrees (GD) of CBS, and ANOVA among GDs for each technique.

Technique	Grinding Degree (μm)	pH	Titratable acidity	Dry weight	L*	a*	b*
Technique	Grinding Degree (μm)		(g acetic acid eq/L)	(%)
Moka	>4000	4.91 ± 0.05 ^a	0.40 ± 0.05 ^d	0.52 ± 0.06 ^d	82.73 ± 1.51 ^a	5.69 ± 1.36 ^d	50.84 ± 3.99 ^c
	2000–4000	4.88 ± 0.01 ^a	0.61 ± 0.05 ^c	0.84 ± 0.11 ^c	75.91 ± 0.64 ^b	11.65 ± 1.06 ^c	64.77 ± 2.83 ^b
	1000–2000	4.89 ± 0.03 ^a	0.95 ± 0.06 ^b	1.53 ± 0.06 ^b	61.20 ± 2.83 ^c	25.76 ± 1.85 ^b	80.92 ± 0.54 ^a
	500–1000	4.93 ± 0.01 ^a	1.64 ± 0.09 ^a	2.70 ± 0.17 ^a	33.21 ± 1.96 ^d	37.75 ± 1.12 ^a	55.08 ± 3.30 ^c
	250–500	n/a	n/a	n/a	n/a	n/a	n/a
	Significance	ns	***	***	***	***	***
Neapolitan	>4000	4.92 ± 0.03 ^a	0.29 ± 0.03 ^c	0.41 ± 0.01 ^c	82.76 ± 0.70 ^a	5.52 ± 0.50 ^c	48.74 ± 1.33 ^c
	2000–4000	4.91 ± 0.04 ^a	0.37 ± 0.04 ^c	0.49 ± 0.06 ^c	80.56 ± 2.80 ^a	7.33 ± 2.19 ^c	54.14 ± 5.51 ^c
	1000–2000	4.88 ± 0.03 ^a	0.95 ± 0.08 ^b	1.50 ± 0.15 ^b	56.56 ± 4.34 ^b	28.45 ± 2.89 ^b	79.31 ± 0.68 ^a
	500–1000	4.93 ± 0.01 ^a	1.23 ± 0.04 ^a	2.00 ± 0.13 ^a	39.04 ± 2.66 ^c	37.24 ± 0.70 ^a	63.97 ± 4.02 ^b
	250–500	n/a	n/a	n/a	n/a	n/a	n/a
	Significance	ns	***	***	***	***	***
American	>4000	4.96 ± 0.01 ^b	0.26 ± 0.01 ^d	0.36 ± 0.01 ^c	87.98 ± 0.53 ^a	1.98 ± 0.18 ^e	38.34 ± 0.68 ^e
	2000–4000	5.07 ± 0.04 ^a	0.37 ± 0.02 ^c	0.51 ± 0.04 ^bc	85.17 ± 0.64 ^b	4.02 ± 0.51 ^d	48.39 ± 1.86 ^d
	1000–2000	5.07 ± 0.01 ^a	0.40 ± 0.01 ^b	0.69 ± 0.01 ^b	80.12 ± 0.34 ^c	8.35 ± 0.26 ^c	59.79 ± 0.60 ^c
	500–1000	4.99 ± 0.02 ^b	0.55 ± 0.01 ^a	1.01 ± 0.26 ^a	73.99 ± 1.33 ^d	14.54 ± 1.37 ^b	71.05 ± 1.92 ^b
	250–500	4.87 ± 0.01 ^c	0.57 ± 0.01 ^a	1.00 ± 0.04 ^a	64.30 ± 0.74 ^e	23.80 ± 0.72 ^a	80.12 ± 0.31 ^a
	Significance	***	***	***	***	***	***
Espresso	>4000	5.09 ± 0.07 ^a	0.20 ± 0.02 ^d	0.28 ± 0.04 ^d	91.14 ± 1.37 ^a	0.58 ± 0.69 ^d	29.45 ± 3.67 ^d
	2000–4000	4.98 ± 0.04 ^b	0.37 ± 0.04 ^c	0.51 ± 0.05 ^c	86.15 ± 1.81 ^b	3.32 ± 1.29 ^c	44.39 ± 4.08 ^c
	1000–2000	4.98 ± 0.01 ^b	0.61 ± 0.05 ^b	0.89 ± 0.07 ^b	77.63 ± 2.16 ^c	10.61 ± 2.13 ^b	64.10 ± 3.74 ^b
	500–1000	4.87 ± 0.02 ^c	1.08 ± 0.02 ^a	1.62 ± 0.05 ^a	65.87 ± 0.52 ^d	22.10 ± 0.51 ^a	79.52 ± 0.69 ^a
	250–500	n/a	n/a	n/a	n/a	n/a	n/a
	Significance	**	***	***	***	***	***
Capsule	>4000	5.19 ± 0.04 ^a	0.12 ± 0.01 ^d	0.15 ± 0.00 ^d	94.73 ± 0.12 ^a	−0.47 ± 0.05 ^c	18.15 ± 0.56 ^d
	2000–4000	5.15 ± 0.04 ^a	0.17 ± 0.01 ^c	0.24 ± 0.00 ^c	92.73 ± 0.21 ^a	−0.08 ± 0.06 ^c	25.28 ± 0.90 ^c
	1000–2000	5.15 ± 0.02 ^a	0.43 ± 0.00 ^b	0.66 ± 0.01 ^b	82.41 ± 0.67 ^b	6.22 ± 0.58 ^b	53.72 ± 1.56 ^b
	500–1000	4.84 ± 0.01 ^b	0.93 ± 0.03 ^a	1.33 ± 0.06 ^a	68.71 ± 1.92 ^c	19.06 ± 1.73 ^a	75.91 ± 1.66 ^a
	250–500	n/a	n/a	n/a	n/a	n/a	n/a
	Significance	***	***	***	***	***	***
French press	>4000	4.91 ± 0.05 ^ab	0.62 ± 0.00 ^a	0.91 ± 0.06 ^a	77.73 ± 1.53 ^b	10.80 ± 1.47 ^a	67.09 ± 2.30 ^a
	2000–4000	4.94 ± 0.02 ^ab	0.65 ± 0.05 ^a	0.91 ± 0.05 ^a	76.48 ± 2.49 ^b	11.97 ± 2.55 ^a	68.31 ± 4.37 ^a
	1000–2000	4.94 ± 0.01 ^ab	0.50 ± 0.04 ^b	0.86 ± 0.10 ^a	77.42 ± 2.71 ^b	10.96 ± 2.65 ^a	65.83 ± 4.68 ^a
	500–1000	4.96 ± 0.01 ^a	0.40 ± 0.02 ^c	0.66 ± 0.05 ^b	82.23 ± 1.42 ^a	6.53 ± 1.27 ^b	56.03 ± 3.50 ^b
	250–500	4.90 ± 0.02 ^b	0.49 ± 0.03 ^b	0.83 ± 0.05 ^a	75.22 ± 0.36 ^b	12.75 ± 1.40 ^a	67.87 ± 3.18 ^a
	Significance	ns	***	**	*	*	*

n/a, not applicable. Means followed by different letters are significantly different at p < 0.05. Significance: * p < 0.05; ** p < 0.01; *** p < 0.001; ns = not significant. Data are expressed as mean values (n = 3) ± standard deviation.