Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of comp...
| Հիմնական հեղինակներ: | , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
MDPI AG
2022-05-01
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| Շարք: | Beverages |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.mdpi.com/2306-5710/8/2/28 |