Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

► Coffee brew preparation method defines the phenol content and antioxidant capacity. ► Coffee brews contain chlorogenic acid derivates in next order: 5-CQA > 4-CQA > 3-CQA. ► Instant coffee showed the highest amount of phenols and highest antioxidant capacity. ► Filter coffee showed the lowest amount of phenols and lowest antioxidant capacity. ► Milk addition decreases phenol content and antioxidant capacity of coffee brews.