Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics

Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experime...

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Bibliographic Details
Main Authors: Benedikt K. L. Schmieder, Verena B. Pannusch, Lara Vannieuwenhuyse, Heiko Briesen, Mirjana Minceva
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
espresso
coffee
extraction kinetics
non-volatiles
caffeine
trigonelline
Online Access:https://www.mdpi.com/2304-8158/12/15/2871

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