Coffee brewing methods, physicochemical properties, bioactivity and sensory profile.

This study comprehensively profiles seven coffee brewing methods—AeroPress (AP), Dipper Coffee (DC), Electric Coffee (EC), Espresso (EP), Filter Coffee (FC), French Press (FP), and Moka Express (ME)—using medium-roasted AA-grade Arabica beans. Physicochemical properties, antioxidant activity, phenolic and alkaloid content, minerals, volatiles, and sensory quality were evalutaed. Total dissolved solids (TDS) peaked in EP at 11.05% (vs. 0.85% in EC), with titratable acidity highest in EP (6.94 mL NaOH to pH 8). Antioxidant capacity (FRAP, DPPH, ABTS) was greatest in EP (35.07, 51.23, 24.96 mg TE/mL, respectively), followed by ME. Total polyphenols ranged from 0.92 mg GAE/mL (EC) to 18.71 mg GAE/mL (EP), with chlorogenic acid (0.76 mg/mL) and caffeine (0.54 mg/mL) also maximal in EP. Potassium led minerals (highest in FP at 387.61 mg/100 mL), alongside elevated manganese in FP (0.37 mg/100 ml). GC-MS detected 38–55 volatiles per brew, dominated by furans in FP (30.26%) and pyrazines in EC (22.22%). Sensory scores favored AP for overall acceptability (8.0), while ME ranked lowest (6.6) despite superior bioactives. Pressure-based methods like EP and ME optimize bioactive extraction, but immersion methods like AP better balance sensory appeal, accentuating brewing technique's role in coffee's functional and organoleptic quality. These results have nutraceutical implications, as brewing-dependent differences in bioactive recovery, mineral composition, volatile profiles, antioxidant activity and its contribution to diet related health benefits.