This study investigates the effects of varying brewing temperatures on the impact of espresso consumption on obesity and related metabolic disorders. Utilizing a controlled experimental design, we examined how different simmering degrees influence the bioactive compounds and physiological responses associated with espresso intake. Our findings reveal significant differences in the metabolic outcomes between espressos brewed at various temperatures, suggesting that the brewing process plays a crucial role in modulating the beverage's effects on obesity and metabolic health. Understanding these nuances can inform dietary recommendations and contribute to the development of tailored interventions for managing metabolic disorders through coffee consumption
