An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee

The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a singl...

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Detalles Bibliográficos
Autores principales: Liang, Jiexin, Chan, Ka Chun, Ristenpart, William D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7994670/
https://www.ncbi.nlm.nih.gov/pubmed/33767250
http://dx.doi.org/10.1038/s41598-021-85787-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7994670/
https://www.ncbi.nlm.nih.gov/pubmed/33767250
http://dx.doi.org/10.1038/s41598-021-85787-1

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