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INFLUENCE OF SOME PROCESSING CONDITIONS ON THE QUALITY OF COFFEE BREW

✍ Scribed by A. VOILLEY; F. SAUVAGEOT; D. SIMATOS; G. WOJCIK

Book ID
111339655
Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
450 KB
Volume
5
Category
Article
ISSN
0145-8892

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## Abstract The final quality of espresso coffee (EC) depends upon certain technical conditions, such as the extraction temperature used in preparing it. The aim of this work was to investigate the effects of water temperature (88, 92, 96 and 98 °C) on the final quality of three types of EC (Arabic