Effects of capsule parameters on coffee extraction in single-serve brewer

In this study, the effects of particle size (222 to 1085μm), packing amount (7.1 to 10.7g), and brewing volume (113 to 226mL) on physiochemical properties of coffee brews, prepared using a commercial single-serve brewer, were investigated. The results show that decreasing particle size increased the...

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Veröffentlicht in:	Food research international 2016-11, Vol.89 (Pt 1), p.797-805
Hauptverfasser:	Wang, Xiuju, William, Joshua, Fu, Yucheng, Lim, Loong-Tak
Format:	Artikel
Sprache:	eng
Schlagworte:	Brew physiochemical properties Capsule Coffee brewing Extraction Single-serve brewer
Online-Zugang:	Volltext
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