Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee

In this study, the concentration of furan and 2-methylfuran in espresso coffee (EC) obtained from Arabica and Robusta coffee varieties was determined as a function of specific particle size. The particle size and coffee variety significantly influenced the level of furan and 2-methylfuran. In Arabica variety, furan and 2-methylfuran level increased with increasing particle size. Particularly, from C<200μm to C>425μm fractions, furan increased from 68.27 to 91.48 ng mL−1 while 2-methylfuran from 404.31 to 634.64 ng mL−1. In Robusta variety, the highest concentration of furan and 2-methylfuran occurred in ECs prepared using C300-425μm fraction showing values of 116.39 ng mL−1 and 845.14 ng mL−1, respectively, for furan and 2-methylfuran. On the basis of this experiment, it is possible to establish a mitigation strategy by manipulating the particle size and coffee variety in order to reduce the level of furan and 2-methylfuran in EC up to 11.4% and 18.8%, respectively.