Coffee: Piping hot and toxic?

Coffee is a universally popular product worldwide. There is a strong chance that you are either a coffee drinker or hate the stuff but know a coffee connoisseur (often rudely referred to as a coffee 'snob').

Despite the various methods of preparing coffee, the general principle of a water-based extraction of the caffeine (or equivalent in decaffeinated brews) applies to all. The pressure and temperature of the extraction are known to play a significant effect on the perceived taste and varying the extraction conditions would also affect the degree of extractability of all other chemicals in the product.

Unfortunately, there is no reported study on the presence and levels of toxins in the various coffees available in Australia or the exposure to consumers. This is potentially a serious health risk as Australians consume an average of just under 2 kilograms of coffee annually. The presence of toxins in coffee would pose a serious health risk to the coffee drinker.

This Master of Science study aims to address these knowledge gaps and establish the health risk to consumers from drinking various coffees. Coffee from various origins and sources will be subjected to toxin screening and adulteration analysis. The risk factors for the drinking population will also be ascertained.