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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Bibliografiset tiedot

Päätekijät:	Giovanna Lo Vecchio, Rosaria Costa, Rossella Vadalà, Laura De Maria, Rita De Pasquale, Giuseppe Tardiolo, Nicola Cicero
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2026-06-01
Sarja:	Separations
Aiheet:	coffee brewing coffee maker SPME sensory caffeine Kamira
Linkit:	https://www.mdpi.com/2297-8739/13/6/166
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!