• Caffeine 20-second test

    No consumables are required, and caffeine, chlorogenic acid and ochratoxin can be detected

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  • The caffeine/chlorogenic acid ratio determines most of the flavor of coffee.

    Caffeine and chlorogenic acid are two main components in coffee, which have an important impact on the flavor of coffee.

    Caffeine: Caffeine gives coffee a bitter taste. If the caffeine content in coffee is high, it may make the coffee taste more bitter.

    Chlorogenic Acids: It gives coffee a sour taste. This sour flavor can come in many variations, including bright, mild, or fruity. Coffee beans grown at high altitudes typically contain higher concentrations of chlorogenic acid, which adds to the variety of coffee flavor.

  • Can detect caffeine/chlorogenic acid, can train yourself to brew coffee every time and verify stability

    You can also test whether the coffee flavor is the same among peers.

    Factors such as coffee powder particle size, water temperature and brewing method can affect the extraction rate of caffeine and chlorogenic acid, and thus affect the flavor of coffee. However, everyone has different perceptions of taste, so it is necessary to have multiple people taste the coffee and then average the results to increase fairness. The caffeine rapid test uses a scientific method to measure and calculate the caffeine and chlorogenic acid content, giving you the tools to judge the flavor of coffee.

    The reproducibility of each brewed coffee, because each person's taste and taste perception is unique, affected by taste bud sensitivity, physiological differences, experience and memory, will produce different feelings.

    A good tool for you to understand coffee. The scientific measurement of caffeine and chlorogenic acid content can help you more objectively. In addition to training yourself to brew coffee stably, it can also help you judge the differences in brewing coffee among your peers.

  • Reproducibility test of rapid caffeine test

    This is a rapid screening device that uses spectral absorption as its design principle. Since the consumables are clean paper towels, please measure at least 3 times and take the average.

    First-time users should use it more often to get familiar with the feel and try to keep no bubbles on the quartz sheet.

    The caffeine rapid test was run 11 times, and the 9th test had too low data, so it was discarded. Of course, you can also measure 3 times and take the average.

  • The measurement technology is based on the spectral architecture

    The spectrometer has a light source. The light is transmitted through the optical fiber. The light passes through the cuvette. The test liquid is placed in the cuvette. The degree of light absorption of the test liquid is determined. The degree of light absorption is detected by the spectrometer. The result is read by the computer to obtain the absorption spectrum of the test object, and then the concentration is determined by the absorption spectrum.

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    The caffeine rapid test reduces the size of the spectrometer structure and uses aluminum fixtures to fix the light source and sensor. A fixed light path is created between the aluminum fixtures, and there are detection holes between the light paths. Quartz plates are placed in the detection holes, and the test liquid is between the quartz plates. The quartz plates are like colorimetric dishes. Signal judgment and calculation are performed through a microprocessor.

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    Limitations of use of Caffeine Quick Test

    This is the spectrum of coffee diluted 30 times. Because of direct measurement, the deuterium lamp light source cannot penetrate the coffee, and it cannot be analyzed.

    The caffeine quick screen uses a quartz plate to clamp the coffee, which acts like dilution, so the user can measure directly after dripping.

    Four light sources are used: 280nm for caffeine, 320nm for chlorogenic acid, and the remaining two are for calibration. Although there is also trigonelline at 245nm, 245nm will produce ozone, which will damage the circuit, so it is not used.

    The wavelength of 280nm for caffeine is the same as the wavelength for determining caffeine using HPLC as mentioned in the Method for Testing Caffeine in Beverages (MOHWA0028.00) announced by the Food and Drug Administration of the Ministry of Health and Welfare.

  • The caffeine rapid test mainly uses the measurement method of the spectrometer as the judgment principle. It is a rapid screening device. Because it is based on the principle of the spectrometer, it has some limitations, as explained below:

    1. Unable to measure when the temperature of the liquid to be tested is too high:

    Because the molecules and atoms in the liquid will move and vibrate at different speeds at different temperatures, this phenomenon will cause signal differences, so it is not recommended to measure at high temperatures. You can put it in a small cup and return it to room temperature, or use room temperature drinking water to dilute the test liquid, and multiply the dilution factor after the measurement.

    2. For low-caffeine coffee, you must establish your own judgment formula:

    If you need to measure low caffeine, we can help you create low caffeine caffeine and chlorogenic acid judgment options.

    The caffeine rapid test can quickly screen the caffeine and chlorogenic acid in the coffee brewed on site. It can be clearly seen from the figure that the spectra of caffeine/chlorogenic acid of different concentrations vary greatly, and the caffeine rapid test can easily judge, but the spectrum of low-caffeine coffee is similar to the spectrum of coffee with lower concentration.

    If low-caffeine measurement is used, the data that appears will be the same as the low-concentration coffee data. Although the caffeine absorption spectrum of low-caffeine drifts to 290nm, the half-wave width of the LED is about 15~20nm, so it is impossible to judge low-caffeine beverages.

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  • 3. Measure the linearity of caffeine, currently set within 120mg/100mL:

    If the measured data shows 0 mg/100mL, the screen will display "out of range". Please dilute the test solution.

    It is set within 120mg/100mL to increase stability. The sensor has an output voltage, which corresponds to the caffeine measurement concentration. Although the measurement range can be very wide, the operation of rapid screening equipment is not like laboratory instruments. It needs to remove impurities and operate delicately, so the signal will jump. When the signal jumps, it corresponds to the detection result. As shown in the figure, the output voltage and concentration performance, so the measurement range is deliberately set to within 120mg/100mL.

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  • 4. High concentration coffee, please dilute:

    When the measured liquid is a high-concentration coffee, such as Espresso, it is recommended to dilute it at least 6 times. The video explains that the measurement data of high-concentration coffee is 0 mg/100mL, which means that the light source cannot penetrate the coffee, so it needs to be diluted. After dilution, the measurement result is multiplied by the dilution factor.

    Please prepare tips, drinking water and centrifuge tubes first. Dilute 6 times: 500 uL drinking water, 100 uL espresso, then use a micropipette to stir, then measure.

    This video shows that when the caffeine is too concentrated, the UV rays cannot penetrate the quartz plate, because the more concentrated the caffeine, the more UV rays are absorbed, and the less caffeine, the less UV rays are absorbed.

  • Caffeine fast screening measurement and analysis

    The caffeine rapid screening analysis procedure is simple. First, use a quantitative pipette to draw 100uL of the test solution, drop it on the lower cover of the quartz plate, and then cover it through the upper cover.

    Please make sure there is no air in the quartz plate. When dripping the test liquid, drip it in a line or in a circle to help the test liquid to be evenly distributed. Then, simply place the quartz slide into the hole to be tested and the Caffeine Screener will do the rest.

    The added value of caffeine quick screening

    Rapid screening and measurement of caffeine, with high reproducibility, has the advantage of judging brewing stability. Since coffee brewing competition contestants have to brew coffee multiple times in a short period of time for judges to judge the flavor, the caffeine quick screen can help you determine the caffeine/chlorogenic acid in each brew of coffee to determine its stability.

    In addition, it can also be used to train coffee shop staff on brewing techniques. The same coffee beans, through the same brewing method, have similar caffeine/chlorogenic acid and flavor, which can help stabilize coffee products.

    Automatically display results

    After the caffeine quick screen is detected, caffeine and chlorogenic acid will be automatically displayed on the touch screen. You can also enter the total volume of coffee and the total amount of caffeine will be automatically calculated for your reference.

    Specification

    Applications: Caffeine/chlorogenic acid detection

    Range:

    Caffeine: 5~120mg/100mL;

    Chlorogenic acid: 5~120mg/100mL

    Accuracy: 5%

    Reproducibility: 5%

    Operating temperature: 20– 35 °C

    Measuring time: 20 s

    Power supply: DC 5V 2A

    Accessories: charger, charging cable, quantitative pipette, 2mL centrifuge tube (for diluting coffee) and outer box

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    Q and A

    Can coffee concentration (TDS) be used to determine caffeine?

    Can't.
    Although coffee concentration (TDS) and water quality detector (TDS) both define total dissolved solids TDS (Total Dissolved Solids). But the water quality detector (TDS) tests the conductive ions in pure water, that is, it measures the conductivity of the liquid. Because the main components of coffee are caffeine, chlorogenic acid, tannins, fixed oils, carbohydrates and proteins.
    Therefore, in order to determine the degree of coffee extraction, the coffee concentration (TDS) not only tests the conductivity of the coffee, but also tests the refractive index (diopter) of the coffee liquid. Simply put, the result of TDS is to measure the turbidity of the liquid. The lower the TDS, the clearer the water; conversely, the higher the TDS, the more turbid the water is and the more impurities it contains.

    Caffeine rapid test, are there any conditions for use?

    Yes, only beverages prepared on site can be tested.

    Canned drinks may contain milk, baking soda or other flavor additives that may interfere with

    How to use the caffeine test accurately.

    Please take the average

    If you want to improve the accuracy, please measure multiple times and take the average. According to the HPCL (liquid chromatography) judgment method, each bottle of sample is tested 3 times on average, and the average value of the 3 times is taken. Since the caffeine rapid test uses the optical absorption method, when [each bottle of sample is tested 3 times on average], if one of the measured values ​​is too high, please remove the high data and measure again.

    Because the caffeine rapid test does not pre-treat the test liquid, and the coffee or tea liquid may have some particles, these particles will affect the absorbance, so be sure to stir the test liquid evenly and perform at least 3 detections. Please shave off the high data and measure again to get the average.