Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze

(1) Background: Recently, a new espresso extraction method, Caffè Firenze, has been developed, which uses gas at operating pressures of 20 bar to obtain abundant, persistent foam. The experiment aimed to evaluate the effect of using six gases (air, argon, nitrogen, carbon dioxide, carbon/nitrogen mi...

Descripción completa

Detalles Bibliográficos
Autores principales: Angeloni, Giulia, Masella, Piernicola, Guerrini, Lorenzo, Spadi, Agnese, Bellumori, Maria, Innocenti, Marzia, Parenti, Alessandro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762973/
https://www.ncbi.nlm.nih.gov/pubmed/33316883
http://dx.doi.org/10.3390/foods9121825

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762973/
https://www.ncbi.nlm.nih.gov/pubmed/33316883
http://dx.doi.org/10.3390/foods9121825

Ejemplares similares