Direct electrochemical appraisal of black coffee quality using cyclic voltammetry
Summary
A Nature Communications study demonstrates in situ cyclic voltammetry on brewed coffee to read beverage strength and roast color via protonic HUPD features on platinum. The total electrochemical charge correlates with dissolved solids and roast color, while adsorbed coffee constituents like caffeine and 5-CQA modulate surface processes, enabling discrimination of coffee batches and potential quality control. The work combines electrochemistry, QCM, HPLC-MS, and computational modeling to map composition to electrochemical response, suggesting a route toward objective, instrument-based coffee QC and possible automation opportunities.