The effect of bean origin and temperature on grinding roasted coffee

The effect of bean origin and temperature on grinding roasted coffee

Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the p...

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Bibliographic Details
Main Authors: Uman, Erol, Colonna-Dashwood, Maxwell, Colonna-Dashwood, Lesley, Perger, Matthew, Klatt, Christian, Leighton, Stephen, Miller, Brian, Butler, Keith T., Melot, Brent C., Speirs, Rory W., Hendon, Christopher H
Other Authors: Massachusetts Institute of Technology. Department of Chemistry
Format: Article
Language:en_US
Published: Nature Publishing Group 2017
Online Access:http://hdl.handle.net/1721.1/107913

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http://hdl.handle.net/1721.1/107913

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