Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

(1) Background: Recently, a new espresso extraction method, <i>Caffè Firenze,</i> has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide,...

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Bibliographic Details

Published in:	Foods
Main Authors:	Giulia Angeloni, Piernicola Masella, Lorenzo Guerrini, Agnese Spadi, Maria Bellumori, Marzia Innocenti, Alessandro Parenti
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Subjects:	espresso foam extraction foam index foam persistence caffeine
Online Access:	https://www.mdpi.com/2304-8158/9/12/1825