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Updated: Mar 15, 2026

Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
Published on: October 2, 2018
Coffee extraction kinetics in a well mixed system
Kevin M Moroney1, William T Lee1, Stephen Bg O'Brien1
1MACSI, Department of Mathematics and Statistics, University of Limerick, Limerick, Ireland.
Understanding coffee extraction is key to brewing quality coffee. This study simplifies a complex coffee extraction model using asymptotic solutions, enabling faster analysis of brewing parameters.
Area of Science:
- Food Science & Technology
- Chemical Engineering
- Physical Chemistry
Background:
- Coffee brewing involves complex extraction of soluble compounds.
- Numerous process variables influence coffee extraction outcomes.
- A validated double porosity model exists for coffee extraction.
Purpose of the Study:
- To develop simplified asymptotic solutions for a coffee extraction model.
- To analyze extraction kinetics from individual coffee grains.
- To facilitate rapid investigation of process parameter influence on extraction.
Main Methods:
- Utilized a double porosity model for coffee extraction.
- Derived asymptotic solutions using matched asymptotic expansions.
- Compared asymptotic solutions with numerical solutions and experimental data.
Main Results:
- Developed asymptotic solutions for dilute coffee grain suspensions.
- Extraction is controlled by surface dissolution and slow intragranular diffusion.
- Asymptotic solutions accurately predict extraction curves.
Conclusions:
- Asymptotic solutions offer a simplified approach to coffee extraction modeling.
- This method allows for efficient analysis of brewing parameters.
- The findings aid in optimizing high-quality coffee brewing.
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