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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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2026-06-01
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| Seri Bilgileri: | Separations |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2297-8739/13/6/166 |
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