May be you shall try with 80% Acetonitrile and 20% Isopropanol

Dear Tyler, the only reference I found is the one by Guzman: 

Guzman, E. M., F. A. Guerrero, et al. (2007). "[Ocratoxin A in human plasma and coffee from Costa Rica by ELISA]." Arch Latinoam Nutr 57(2): 168-172.

Costa Rica is not an exception in the prevalence of ochratoxin A in human plasma, in this research the presence of the micotoxin was found in 95% of the 149 samples studied. The presence of ocratoxina A also was studied in 110 samples of toasted and grounded coffee from the most important 12 coffee factories of the country and from 7 supermarkets. With the exception of one negative sample the rest of them have concentrations of micotoxin below 4000 ng/kg. An association between the coffee consumption and the presence of ochratoxin A in plasma was attempted to be found as well as in the consumption of beer, but there were any statistically significant difference in the average level of mycotoxin between the coffee consumers and non coffee consumers neither between beer consumers and no beer consumers. 

The article is in Spanish.

I hope you have a start with this publication to answer your question. Kind regards, jan

Hi,

Here we use a Quechers method on meat, (we never tried coffee), with Acetonitrile and 5% methanol. This is working well and we don't need SPE purification since we analyse with LC-MSMS. For cereals, we don't use Quechers approach, only longer extraction with Acetonitrile:water 80:20, LC-MSMS as well for analysis.

Good luck!

Luc

Dear Tyler, do you mean 'ocratoxin' or ochratoxin'? From the latter and coffee, I have 18 publications for you,

greetings

jan

2.0 g of roasted and ground coffee it used added 5.0 ml of 1N HCl and stirred for 5 minutes. 10 ml was added dichloromethane and stirred for 15 minutes and then centrifuged at 3500 g for 15 minutes. The upper layer was removed and filtered, it was added 10 ml of 0.13 M NaHCO3 pH 8.1 and stirred for 15 minutes, was centrifuged 5 minutes and 3500 g.

You can find ochratoxin in raw Caffè but in roasted Caffè not found resulting thermal effects

See the following article,

Roasting coffee beans (coffea arabica) artificially contaminated with ochratoxin A strongly reduces the analytical ochratoxin A content but not the genotoxic effects. Current Topics in Toxicology. Vol.9, 75 - 80, 2013