TY  - JOUR
T1  - Investigation of Caffeine Level in Homemade Coffee Liqueur
AU - Hwan Oh, Chang- 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 19
SP  - 4841
EP  - 4845
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.4841.4845
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.4841.4845
KW  - Coffee liqueur
KW  -caffeine
KW  -roasted coffee bean
KW  -HPLC
KW  -
KW  -alcoholic
KW  -homemade
AB  - South Koreans are amongst the top worldwide consumers of coffee and the country is home to over
12,200 coffee shops in 2014. The food category providing highest caffeine (average 150.32 mg/day) to
the South Korean consumer group was the coffee extracts such as the brewed coffee in coffeehouse. Coffee
Liqueur is an alcoholic beverage that is bottled with added sugar and have added flavors that are derived from
coffee nuts. There is currently no research report studying caffeine level of home-made coffee liqueur. In this
study, we prepared the home-made coffee liqueur with a variety of liquors such as rum, Vodka, Korean
traditional soju and fermented alcohol. Furthermore, different ratios of the roasted coffee bean and its powder
with espresso shot were used to make the coffee liqueur. The caffeine level in the homemade coffee liqueurs
are from 2.65-2.85 mg/mL. The caffeine extractability might be influenced by not the ratio of the powdered form
of roasted coffee bean but the types of alcoholic liquor.
ER  -