Table 7. The contents of caffeine and chlorogenic acid of beer added with coffee

Sample	Caffeine (mg/L)	Chlorogenic acid (mg/L)
CG1)	0.00±0.002)d	0.00±0.00f
BB1	1.17±0.33bc	2.41±0.04b
BB2	1.74±0.07a	3.39±0.08a
BB3	1.21±0.11bc	1.67±0.06d
AB1	1.21±0.21bc	2.10±0.01c
AB2	1.41±0.14b	2.51±0.16b
AB3	1.08±0.04c	1.43±0.02e

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-f) in a column] indicate significant differences (p<0.05) by Duncan’s multiple range test.