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Temperature and water content influence on thermophysical properties of coffee extract

✍ Scribed by Telis‐Romero, J.; Gabas, A. L.; Polizelli, M. A.; Telis, V. R. N.

Book ID
121388242
Publisher
Taylor and Francis Group
Year
2000
Tongue
English
Weight
500 KB
Volume
3
Category
Article
ISSN
1094-2912

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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