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Chemical and Sensory Differences Among Coffee Beverages Brewed by Traditional Moka, Espresso, and Kamira, a Novel Italian Brewing Device

The chemical composition and sensory profile of coffee are influenced by brewing method, namely extraction pressure, temperature, contact time, and equipment. This study compared coffee prepared with a traditional moka pot, a conventional espresso machine, and a novel Italian device (Kamira). Volati...

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Sparad:
Huvudupphov: Giovanna Lo Vecchio, Rosaria Costa, Rossella Vadalà, Laura De Maria, Rita De Pasquale, Giuseppe Tardiolo, Nicola Cicero
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2026-06-01
Serie:Separations
Ämnen:
coffee brewing
coffee maker
SPME
sensory
caffeine
Kamira
Länkar:https://www.mdpi.com/2297-8739/13/6/166
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