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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Publicado en:Sci Rep
Autores principales: 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.
Formato: Artigo
Lenguaje:Inglês
Publicado: Nature Publishing Group 2016
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Article
Acceso en línea: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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