Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Denis Richard Seninde, Edgar Chambers, Delores H. Chambers
Topics & Concepts
Arabica coffeeRoastingBrewingFood scienceTasteGreen coffeeSensory analysisMathematicsHorticultureChemistryBiologyPhysical chemistryFermentationCoffee research and impactsOrganic Food and AgricultureFood Chemistry and Fat Analysis