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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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-12-01
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| Seria: | Applied Food Research |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2772502223000719 |
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