Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
Background The physicochemical characteristics and flavour of coffee are related to the
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …
volatile and non-volatile compounds produced during roasting, which reach the coffee cup …
Characterization of the aroma profile and main key odorants of espresso coffee
S Angeloni, AM Mustafa, D Abouelenein… - Molecules, 2021 - mdpi.com
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly
widespread all over the globe. Its popularity is in part attributed to the intense aroma and …
widespread all over the globe. Its popularity is in part attributed to the intense aroma and …
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 …
physicochemical and sensorial properties of cold brew coffee produced using two types of …
Coffee extraction kinetics in a well mixed system
The extraction of coffee solubles from roasted and ground coffee is a complex operation, the
understanding of which is key to the brewing of high quality coffee. This complexity stems …
understanding of which is key to the brewing of high quality coffee. This complexity stems …
Uneven extraction in coffee brewing
ABSTRACT A recent experiment showed that, contrary to theoretical predictions, beyond a
cutoff point, grinding coffee more finely results in lower extraction. One potential explanation …
cutoff point, grinding coffee more finely results in lower extraction. One potential explanation …
[HTML][HTML] An improved numerical scheme for coffee Extraction Yield evaluation
N Egidi, J Giacomini, E Larsson, A Perticarini - Chaos, Solitons & Fractals, 2024 - Elsevier
This work proposes a polynomial-augmented radial basis function (RBF) collocation method
with polyharmonic to solve the advection–diffusion–reaction (ADR) equations associated …
with polyharmonic to solve the advection–diffusion–reaction (ADR) equations associated …
Analysing extraction uniformity from porous coffee beds using mathematical modelling and computational fluid dynamics approaches
KM Moroney, K O'Connell, P Meikle-Janney… - PLoS …, 2019 - journals.plos.org
Achieving a uniform extraction of soluble material from a porous matrix is a generic problem
in various separation and filtration operations, with applications in the food processing …
in various separation and filtration operations, with applications in the food processing …
[HTML][HTML] Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes
This research designed and developed an ultrasonic reactor for a fast and on demand
production of cold brew coffee, remarkably reducing the brewing time from 24 h to less than …
production of cold brew coffee, remarkably reducing the brewing time from 24 h to less than …
An advection–diffusion–reaction model for coffee percolation
N Egidi, J Giacomini, P Maponi, A Perticarini… - Computational and …, 2022 - Springer
Advection–diffusion–reaction equations are largely exploited in applied science, for their
ability to describe real-life phenomena where mass transport and diffusion, as well as …
ability to describe real-life phenomena where mass transport and diffusion, as well as …
Mesoscopic modelling and simulation of espresso coffee extraction
M Ellero, L Navarini - Journal of food engineering, 2019 - Elsevier
A mesoscopic model for the simulation of espresso extraction based on the Smoothed
Particle Hydrodynamics method is presented. The model incorporates some essential …
Particle Hydrodynamics method is presented. The model incorporates some essential …