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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| 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 |