As coffee crops are threatened, year after year, by disease, insects, and economic forces, industry turns its eyes to possible alternatives, one of which is hemp. A new study, in Italy, assesses some of the potential of pot coffee brewed in a pot.
The study is: “A Cup of Hemp Coffee by Moka Pot from Southern Italy: An UHPLC-HRMS Investigation,” Simona Piccolella, Giuseppina Crescente, Marialuisa Formato, Severina Pacifico, Foods. vol. 9, no. 8, August 14, 2020, E1123.
The authors, at the University of Campania “Luigi Vanvitelli”, Italy, report:
“After a long period defined by prohibition of hemp production, this crop has been recently re-evaluated in various industrial sectors…. The objects of the present work are coffee blends enriched with shredded inflorescences of different cultivars of industrial hemp that underwent solid/liquid extraction into the Italian “moka” coffee maker. The obtained coffee drinks were analyzed by Ultra-High-Performance Liquid Chromatography-High Resolution Mass Spectrometry (UHPLC-HRMS) tools for their quali-quantitative phytocannabinoid profiles…. Neither Δ9-tetrahydrocannabinol (THC) nor cannabinol, its main oxidation product, were detected. The percentage of total THC never exceeded 0.04%, corresponding to 0.4 mg/kg, far below the current maximum limits imposed by the Italian Ministry of Health. This study opens up a new concrete possibility to exploit hemp processing by-products in order to obtain drinks with high added value…”
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