Coffee has long been recognized for its antioxidant benefits. These naturally-occurring compounds help protect against cardiovascular disease and cancer as well as providing energy boost. While drinking a cup of coffee to wake up in the morning is common practice, recent research indicates that capsule coffee provides more concentrated amounts of antioxidants compared to traditional methods such as French press.

The study consisted of a 15-day randomized crossover trial in 30 healthy participants. Participants were randomly assigned either capsule or French press groups for seven day run-in period without drinking coffee at research site before commencing assigned coffee consumption at research site; urine samples were taken before, 6H and 24H consumption to analyze TPC and TAC concentration in body.

Coffee capsules are small containers made of plastic or aluminum (or both) that hold coffee powder sealed inside them. Their production takes place using automatic machines at coffee roasting plants; when completed and assembled they can be sold directly to consumers for consumption in drinks like ristretto, latte, cappuccino and americano as well as specialty options like caramel cappuccino or mocha.

Capsules can be used in coffee capsule coffee makers designed to seal them, and provide an airtight seal, to maintain freshness of your favorite brew and prevent leakage or degradation. Furthermore, capsules may be stored for extended periods if you would like some for later.

Coffee capsules have long been seen as harmful to the environment due to being made from single-use plastics or aluminum and containing organic matter. Recycling such capsules would require special systems not available everywhere – although some companies such as Nespresso provide pre-paid envelopes for recycling used capsules after each use.

For this study, in order to assess whether different brewing methods affect the total phenolic content and total antioxidant capacity (TAC) of coffee extract and human urine samples, both naturally produced phenolic antioxidants and those created during roasting were combined as components. The results of both DPPH and ABTS assays showed that capsule coffee had higher total phenolic content and TAC than French press coffee in both coffee extracts and urine samples. It seems clear from these findings that capsule coffee was the superior way of getting enough of these compounds into one’s diet, although further studies should explore multiple brewing methods and confirm these findings. As well, stricter control is needed of participants’ diet during collection of urine and coffee extract samples to eliminate potential confounding factors. Overall, however, these data support that drinking capsule coffee is healthier than using other brewing methods like French press.