To improve the quality of espresso coffee, the variables under the control of the barista, such as grinding grade, coffee quantity and pressure applied to the coffee cake, as well as their variance, are of great importance. A nonlinear mixed effect modeling was used to obtain information on the changes in chemical attributes of espresso coffee (EC) as a function of the variability of extraction conditions.

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

SEVERINI, CARLA;DEROSSI, ANTONIO;DE PILLI, TERESA;
2016-01-01

Abstract

To improve the quality of espresso coffee, the variables under the control of the barista, such as grinding grade, coffee quantity and pressure applied to the coffee cake, as well as their variance, are of great importance. A nonlinear mixed effect modeling was used to obtain information on the changes in chemical attributes of espresso coffee (EC) as a function of the variability of extraction conditions.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/333653
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