https://wiki.ubc.ca/api.php?action=feedcontributions&feedformat=atom&user=ChengGe 2026-06-25T19:44:51Z User contributions MediaWiki 1.43.8 https://wiki.ubc.ca/index.php?title=Course:VANT149/2026/Capstone/Science/Team15&diff=898693 2026-06-17T19:41:07Z

<p>ChengGe: /* Abstract */</p> <hr /> <div>= Type Your Presentation Title Here: How Brewing Temperature, Caffeine Content (Decaf vs Regular), Freshness of Coffee Grounds, and Brewing Method Influence the pH of Coffee =<br /> <br /> == Abstract: Many folks have issues digesting acidic foods, and this study investigated how they can enjoy a cup of coffee with minimal discomfort by exploring how different brewing temperatures, caffeine content (decaf vs. regular), coffee ground freshness, and brewing method affect the pH of coffee. Pour-over coffee was prepared using freshly opened and 13-day exposed coffee grounds at 80°C and 100°C, while cold brew coffee was prepared at 30°C for 12 hours. Coffee pH was measured using pH test strips across 24 trials under standardized brewing conditions. Results showed that decaf coffee maintained relatively stable pH values across most experimental conditions, while regular coffee exhibited larger pH changes, particularly under the 13-day storage condition and the cold brew condition. Regular cold brew coffee produced the highest pH value, whereas regular coffee brewed from 13-day exposed grounds produced the lowest pH value among all samples. These findings suggest that decaf coffee maintained more stable pH values across different brewing and storage conditions, while regular coffee appeared more sensitive to these variables. Because caffeine content and chlorogenic acid content are among the major chemical differences between regular and decaf coffee, differences in these compounds may contribute to the observed differences in pH response. ==<br /> <br /> == Biographies: Cheng Ge is a first-year student in the Faculty of Science at the University of British Columbia. Her research focuses on investigating how brewing temperature, coffee type, freshness of coffee grounds, and brewing method influence the pH of coffee. Interested in the relationship between food chemistry and everyday health, she hopes this research can provide practical insight for individuals seeking coffee beverages with lower measurable acidity. ==<br /> <br /> == Runa Xu is a first-year student in the Faculty of Science at the University of British Columbia. Her research focuses on exploring to brewing temperature, caffeine content, freshness of coffee grounds, and brewing method influence the pH of coffee. She is particularly interested in the chemical mechanisms behind coffee acidity. Through this Capstone project, she hopes to present a careful and scientific investigation that connects food chemistry with everyday beverages and health awareness. ==<br /> [[Category:Vantage College Capstone Conference]]<br /> [[Category:Vantage College Science]]</div>

ChengGe