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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Bibliografiske detaljer
Udgivet i:Sci Rep
Main Authors: Cordoba, Nancy, Pataquiva, Laura, Osorio, Coralia, Moreno, Fabian Leonardo Moreno, Ruiz, Ruth Yolanda
Format: Artigo
Sprog:Inglês
Udgivet: Nature Publishing Group UK 2019
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Article
Online adgang: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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