Figure 4.

Median of total phenolic content as gallic acid equivalent [mg GAE/100 g of infusion] in 100% green Arabica coffee. * p_1/3,5,6,7; * p_2/5,6,7; * p_3/1,5,6,7; * p_4/5,6,7; * p_{5/1,2,3,4,6,7}; * p_6/1,2,3,4,5; * p_7/1,2,3,4,5—statistically significant differences (* p < 0.05). Preparation of the infusion: 1: pouring water, 100 °C, unfiltered water; 2: pouring water, 90 °C, unfiltered water; 3: pouring water, 100 °C, filtered water; 4: pouring water, 90 °C, filtered water; 5: coffee machine, 100 °C, filtered water; 6: coffee percolator, 100 °C, unfiltered water; 7: coffee percolator, 100 °C, filtered water.