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Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
The effects of grinding (medium-coarse) and extraction time (14–22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Nariño) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibit...
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| Yayımlandı: | Sci Rep |
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| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Nature Publishing Group UK
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6560105/ https://ncbi.nlm.nih.gov/pubmed/31186459 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-44886-w |
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