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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Detalles Bibliográficos
Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4834475/
https://www.ncbi.nlm.nih.gov/pubmed/27086837
http://dx.doi.org/10.1038/srep24483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4834475/
https://www.ncbi.nlm.nih.gov/pubmed/27086837
http://dx.doi.org/10.1038/srep24483

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