Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods

The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of comp...

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Bibliographic Details
Published in:	Beverages
Main Authors:	Giovanna Lomolino, Valentina Dal Zotto, Stefania Zannoni, Alberto De Iseppi
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Subjects:	coffee extraction capsule foam crema moka espresso
Online Access:	https://www.mdpi.com/2306-5710/8/2/28

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