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 …

Discovered in Ethiopia, coffee became a popular beverage in Asia, Europe, Latin America,
Australia, Africa and the North America as a drink after water and the largest goods after …

The extraction kinetics and equilibrium concentrations of caffeine and 3-chlorogenic acid (3-
CGA) in cold brew coffee were investigated by brewing four coffee samples (dark …

Coffee is one of the most popular drinks consumed in the world, also in Poland. In the
literature, much attention is paid to the influence of coffee on human health, especially daily …

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 …

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 …

Coffee is among the most consumed beverages worldwide. The present study reports on the
aroma composition associated with coffee seeds brewing. Aroma of authentic coffee …

The production and consumption of coffee are increasing despite the roadblocks to its
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …

Filter coffee can be prepared using various methods, most of which are time-consuming and
dependent on the skill of the operator/barista. In this regard, a medium-roasted specialty …

Coffee is one of the main economic crops in the world and is now widely grown throughout
Taiwan. The process of roasting coffee begins with the heating and smooth expansion of …