{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T00:43:37Z","timestamp":1759970617537,"version":"build-2065373602"},"reference-count":47,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T00:00:00Z","timestamp":1738022400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PT national funds","award":["UID\/50006"],"award-info":[{"award-number":["UID\/50006"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A comparative elemental analysis of espresso coffee from Poland and Portugal was carried out. Using an ICP-MS analytical procedure, samples collected from public cafes in Poland and Portugal (n = 60 and n = 44, respectively) were studied for their macromineral and trace element content. To evaluate the contribution of water to the final composition of the beverage, paired samples (i.e., collected from the same locations) of drinking water were also analysed. The mineral profile of the coffee espresso samples was quite similar: Mg &gt; P &gt; Ca &gt; Rb &gt; Mn &gt; B &gt; Zn &gt; Cu &gt; Sr &gt; Ba &gt; Ni &gt; Pb &gt; Cs &gt; Mo &gt; Sn &gt; Cd &gt; Sb &gt; Tl for samples from Poland and Mg &gt; P &gt; Ca &gt; Rb &gt; B &gt; Mn &gt; Zn &gt; Sr &gt; Cu &gt; Ni &gt; Ba &gt; Cs &gt; Pb &gt; Mo &gt; Sn &gt; Sb &gt; Cd &gt; Tl for samples from Portugal. For most of the elements, the espresso samples showed much higher levels than the water used in its preparation. The two most notable exceptions were Ca and Sr, where the elements present in the coffee came mainly from the water. The contribution of coffee espressos to the daily intake of essential elements seems to be reduced. Other non-essential elements like Ni (median = 81.0 \u00b5g\/L and 86.8 \u00b5g\/L for Polish and Portuguese espresso, respectively) and Pb (median = 14.3 \u00b5g\/L and 4.43 \u00b5g\/L, respectively) were observed in significant amounts in the coffee espresso samples analysed in this study. These elements have been shown to leach from coffee machines in other studies. More studies are necessary to confirm these results.<\/jats:p>","DOI":"10.3390\/foods14030426","type":"journal-article","created":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T06:47:29Z","timestamp":1738046849000},"page":"426","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1065-4142","authenticated-orcid":false,"given":"Pawel","family":"Konieczy\u0144ski","sequence":"first","affiliation":[{"name":"Department of Analytical Chemistry, Medical University of Gdansk, Gen. J. Hallera 107, 80-416 Gdansk, Poland"}]},{"given":"Kinga","family":"Seroczy\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Medical University of Gdansk, Gen. J. Hallera 107, 80-416 Gdansk, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3577-1377","authenticated-orcid":false,"given":"Marek","family":"Wesolowski","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Medical University of Gdansk, Gen. J. Hallera 107, 80-416 Gdansk, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8021-4783","authenticated-orcid":false,"given":"Edgar","family":"Pinto","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, ESS, Polytechnic of Porto, Rua Dr. Ant\u00f3nio Bernardino de Almeida 400, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2264-5603","authenticated-orcid":false,"given":"Cristina","family":"Couto","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"},{"name":"Associate Laboratory i4HB-Institute for Health and Bioeconomy, University Institute of Health Sciences-CESPU, 4585-116 Gandra, Portugal"},{"name":"UCIBIO-Applied Molecular Biosciences Unit, Forensics and Biomedical Sciences Research Laboratory, University Institute of Health Sciences (1H-TOXRUN, IUCS-CESPU), 4585-116 Gandra, Portugal"}]},{"given":"Ana","family":"Cunha","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0539-7022","authenticated-orcid":false,"given":"Rui","family":"Azevedo","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1297-3198","authenticated-orcid":false,"given":"Agostinho","family":"Almeida","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104411","DOI":"10.1016\/j.tifs.2024.104411","article-title":"Coffee: A comprehensive overview of origin, market, and the quality process","volume":"146","author":"Freitas","year":"2024","journal-title":"Trends Food Sci. 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