[rladd]

Yay! Decaf works too:

Three instant coffee extracts (light roast, dark roast, decaffeinated dark roast) and six coffee components [caffeine (1), chlorogenic acid (2), quinic acid (3), caffeic acid (4), quercetin (5), and phenylindane (6)] were investigated for their ability to inhibit the fibrillization of Aβ and tau proteins using thioflavin T (ThT) and thioflavin S (ThS) fluorescence assays, respectively. Inhibition of Aβ and α-synuclein oligomerization was assessed using ELISA assays.

All instant coffee extracts inhibit fibrillization of Aβ and tau, and promote α-synuclein oligomerization at concentrations above 100 μg/mL. Dark roast coffee extracts are more potent inhibitors of Aβ oligomerization (IC50 ca. 10 μg/mL) than light roast coffee extract (IC50 = 40.3 μg/mL), and pure caffeine (1) has no effect on Aβ, tau or α-synuclein aggregation.

[ttul]

But do these things pass through the blood brain barrier?

[aradox66]

Wait, instant coffee extract? That is...not espresso

edit: ok, they pulled espresso shots and freeze dried them in the lab (lol) - "The espresso coffee extract was obtained from 15 g of powder using a two-cups coffee machine (Gaggia espresso machine, Gaggia Milano, Italy) for a final volume of 80 mL of beverage. The extraction lasted for 30 s at 80 °C in mQ H2O. The final product was distributed in 15 mL Falcon tubes, freeze-dried, and stored at +4 °C."

[bluefishinit]

80C is really low for pulling shots. Normally it's 90C:

https://bigcupofcoffee.com/espresso-brewing-water-temperatur...

[tokamak-teapot]

Perhaps they measured the temperature of the espresso shot post extraction, in the cup (or more formal receptacle!), where it would be cooler than the water meeting the ground coffee.

Also, a Gaggia Classic (as an example - they don’t specify which model they use) does not have a PID. Temperature of the espresso leaving the group head drops during the extraction.

[lostlogin]

While we are criticising, 80ml from 15g of coffee (am I reading the right?) sounds watery.