Interactive effect of post-harvest processing method, roasting degree, and brewing method on coffee metabolite profiles

•Norharman shows anaerobic fermentation-specific profile.•Effect size of post-harvest processing method was maximal in light roasting.•Characteristic profile of temperature-based brewing method was most preserved in dark roasting.•Light roasted coffee bean was most affected more by pressure-based brewing method.•9,10 and 12,13-DiHOME, previously unidentified in coffee, was first reported.