Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certifica...

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Autores principales: Mackenzie E. Batali, William D. Ristenpart, Jean-Xavier Guinard
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2020
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Acceso en línea:https://doaj.org/article/baed37a93b9a44a28f5b4e65c6d723cd
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