The effect of bean origin and temperature on grinding roasted coffee

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the p...

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Bibliografiset tiedot
Julkaisussa:Sci Rep
Päätekijät: Uman, Erol, Colonna-Dashwood, Maxwell, Colonna-Dashwood, Lesley, Perger, Matthew, Klatt, Christian, Leighton, Stephen, Miller, Brian, Butler, Keith T., Melot, Brent C., Speirs, Rory W., Hendon, Christopher H.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Nature Publishing Group 2016
Aiheet:
Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC4834475/
https://ncbi.nlm.nih.gov/pubmed/27086837
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep24483
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