Table 5. Evaluation of alcohol content, color, and bitterness in coffee beer

Sample	Alcohol content (%)	Color (EBC)	Bitterness unit (BU)
CG¹⁾	5.4±0.05^2)c	16.67±3.63^g	4.00±0.23^d
BB1	6.0±0.12^a	325.83±4.4^c	7.10±0.08^a
BB2	5.5±0.06^bc	493.33±2.2^a	7.22±0.01^a
BB3	5.9±0.23^ab	86.66±1.66^f	5.55±0.03^b
AB1	5.6±0.17^abc	248.33±3.63^d	5.45±0.01^b
AB2	5.5±0.03^c	415.83±9.39^b	5.5±0.01^b
AB3	5.9±0.06^ab	150.83±2.2^e	5.15±0.02^c

CG, control group; BB, before boiling; AB, after boiling; 1, the ratio of wort to coffee is 1:1; 2, the ratio of wort to coffee is 1:2; 3, the ratio of wort to coffee is 2:1.
All values are mean±SD (n=3). Different letters [lowercase (^a-g) in a column] indicate significant differences (p<0.05) by Duncan’s multiple range test.