The chemical composition and sensory profile of coffee are influenced by brewing method, namely extraction pressure, temperature, contact time, and equipment. This study compared coffee prepared with a traditional moka pot, a conventional espresso machine, and a novel Italian device (Kamira). Volatile compounds were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS), leading to the determination of furan (34–42%), pyrrole (4–10%), and pyrazine (13–14%) derivatives. The most abundant fatty acids were palmitic (36–37%), linoleic (40%), and oleic (11%) acids. Physicochemical parameters (total solids, pH, and refractive index) were also measured. Caffeine and chlorogenic acids were quantified by liquid chromatography (HPLC). Differences in chlorogenic acids and volatile compounds were associated with variations in bitterness, acidity, astringency, and aroma intensity. Finally, a trained panel performed sensory evaluation to evaluate the olfactory and flavor attributes of the three types of coffee brews. Significant differences emerged among brewing systems. Espresso showed the highest caffeine content (55.3 ± 4.1 mg/100 g) and total solids (2.61 ± 0.11 g/100 g), together with a stable crema and intense sensory attributes. Moka coffee exhibited a rich aromatic profile but limited crema. The Kamira device produced an abundant crema and a chemical profile partially comparable to espresso. These findings confirm that brewing technology markedly affects coffee composition and sensory perception.
Vecchio et al. (Mon,) studied this question.