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...

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Bibliographic Details
Published in:	Foods
Main Authors:	Benedikt K. L. Schmieder, Verena B. Pannusch, Lara Vannieuwenhuyse, Heiko Briesen, Mirjana Minceva
Format:	Article
Language:	English
Published:	MDPI AG 2023-07-01
Subjects:	espresso coffee extraction kinetics non-volatiles caffeine trigonelline
Online Access:	https://www.mdpi.com/2304-8158/12/15/2871

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