Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

The effects of grinding (medium-coarse) and extraction time (14–22 h) on the physicochemical and sensorial properties of cold brew coffee produced using two types of Colombian specialty coffees (Huila and Nariño) were evaluated. Cold coffee brewed under coarse grinding and 22 h of extraction exhibit...

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Detalles Bibliográficos
Autores principales: Cordoba, Nancy, Pataquiva, Laura, Osorio, Coralia, Moreno, Fabian Leonardo Moreno, Ruiz, Ruth Yolanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560105/
https://www.ncbi.nlm.nih.gov/pubmed/31186459
http://dx.doi.org/10.1038/s41598-019-44886-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560105/
https://www.ncbi.nlm.nih.gov/pubmed/31186459
http://dx.doi.org/10.1038/s41598-019-44886-w

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