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Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. The...
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| 出版年: | Sci Rep |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7536440/ https://ncbi.nlm.nih.gov/pubmed/33020560 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-73341-4 |
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