Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used
Gulzhan Khamitova, Simone Angeloni, Germana Borsetta, Jianbo Xiao, Filippo Maggi, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Topics & Concepts
TrigonellineCoffee groundsCaffeineExtraction (chemistry)Chlorogenic acidParticle sizeChemistryGreen coffeeChromatographyVolume (thermodynamics)Pulp and paper industryFood scienceMathematicsPhysicsEngineeringBiologyEndocrinologyQuantum mechanicsPhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisBiochemical Analysis and Sensing Techniques