Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experime...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Benedikt K. L. Schmieder, Verena B. Pannusch, Lara Vannieuwenhuyse, Heiko Briesen, Mirjana Minceva
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-07-01
主題:	espresso coffee extraction kinetics non-volatiles caffeine trigonelline
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/15/2871