Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of A Coffee Cup : Table 1

Table 1: Main chemical composition of coffee brews as a function of roasting and grinding levels.
Statistics: by the ANOVA 1-way, TSC have been not significantly different; pH and TA have been significantly different only for medium roasted coffee; AA and TPC have been significantly different for all the samples; C has been significantly different for dark regardless of the granulometry.

Roasting level	Grinding level	pH			Total Solids Content (TSC) (g d.w./mL)			Titratable acidity (TA) (mL NaOH/mL brew)			Antioxidant activity (AA) (mg Trolox/mL)			Total phenol content (TPC) (mg Gallic acid /mL			Caffeine (C) (mg/mL)
Light	Fine	5.5	±	0.05	61.2	±	3.1	2.56	±	0.25	6.96	±	0.4	24.21	±	2.03	2.71	±	0.04
	Fine-Coarse	5.6	±	0.04	51.2	±	3.3	1.91	±	0.17	10.7	±	0.3	20.00	±	1.26	2.61	±	0.03
	Coarse	5.6	±	0.06	52.3	±	3.8	1.79	±	0.07	11.5	±	0.2	17.3	±	1.16	2.64	±	0.02
Medium	Fine	5.1	±	0.06	63.5	±	1.6	4.88	±	0.89	9.76	±	0.3	20.7	±	0.73	2.81	±	0.03
	Fine-Coarse	5.1	±	0.02	55.6	±	3.7	4.73	±	0.29	10.7	±	0.3	19.5	±	1.35	2.78	±	0.04
	Coarse	5.1	±	0.06	52.1	±	1.6	3.96	±	0.41	12.1	±	0.2	17.3	±	2.48	2.73	±	0.1
Dark	Fine	5.7	±	0.07	51	±	1.8	2.49	±	0.18	13.5	±	0.2	14	±	0.59	2.86	±	0.01
	Fine-Coarse	5.7	±	0.07	61.8	±	2.7	2.82	±	0.67	12.7	±	0.2	15.6	±	0.59	2.99	±	0.02
	Coarse	5.7	±	0.08	51	±	4	2.41	±	0.16	12.9	±	0.1	14.5	±	0.58	2.97	±	0.16