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Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics

Benedikt K L Schmieder1, Verena B Pannusch2, Lara Vannieuwenhuyse1

  • 1Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.

Foods (Basel, Switzerland)
|August 12, 2023
PubMed

Keywords:
brew ratiocaffeinecaffeoylquinic acidcoffeeespressoextraction kineticsnon-volatilestrigonelline

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