Extraction of Soluble Components from Coffee Powder Using Different Solvents

Coffee contains a lot of natural soluble components that can be extracted, like caffeine, chlorogenic acid and proteins. This experiment shows information about extracting soluble components from the two different brands of coffee powders using different solvents. The aims of this experiment are to discover the effect of several solvents (hot water, water and acetone) and the effect of different temperatures of water (25 °C,60 °C and 90 °C) on the extraction of soluble components from both coffee powders. As a result, it was found that the percentage of solvent soluble solids compounds was high in hot water, then normal water and it was very less in acetone. As for the effect of temperature and among all the temperatures, the % solvent soluble solids compounds were high at 90 °C and less at 25 °C. As a conclusion, it was identified that water is a very good solvent, it can dissolve many substances that some other solvents cannot dissolve (like acetone). In addition, it was found that at the higher the temperature of water, the greater its ability to dissolve more soluble components from coffee powder. Also, the solubility depends greatly on the quality of the coffee powder used, whether the granules are fine or coarse, small or big and contain other additives or not.