Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze
(1) Background: Recently, a new espresso extraction method, <i>Caffè Firenze,</i> has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide,...
| Autori principali: | , , , , , , |
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| Natura: | Articolo |
| Lingua: | English |
| Pubblicazione: |
MDPI AG
2020-12-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/9/12/1825 |