Effects of grind size, temperature, and brewing ratio on immersion cold brewed and French press hot brewed coffees

This study investigated the effects of coffee ground particle size (282–1057 µm volume-weighted mean particle diameter), extraction temperature (4–37 °C), steeping time (5 min to 18 h), and brew ratio (1:3–1:11 ground:water, w/w) on the physicochemical properties of coffee brews prepared using an im...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Xiuju Wang, Loong-Tak Lim
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Brewing kinetics TDS Titratable acidity Surface tension Viscosity Polyphenolic content
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502223000719