Mineral nutrients in coffee brew.

MINOR MINERAL CONSTITUENTS OF COFFEEl
and the calcium-adsorbing2 capacity of
roas.ted coffee powder have been reported
earher from these laboratories. It was observed
that most of the calcium present in
~offee po."vder was retained in the powder
lLself dunng brewing and very little leached
out into the decoction. Since more than
60 per cent of coffee bean ash is extracted
into the brew in the usual methods of
brewing, it was considered of interest to
study the nutritionally important mineral
constituents that are extracted into the
brew. The present note describes the results
of our studies on the calcium, phosphorus
and iron content of coffee brew.