Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Erol Uman"'
Autor:
William Lee, Daniel Hofstetter, Erol Uman, Sean A. Fontenot, Dechen Morisco, Justin Wilkinson, Zachary C. Kennedy, Jamie M. Foster, Christopher H. Hendon, Michael I. Cameron
Publikováno v:
Cameron, M I, Morisco, D, Hofstetter, D, Uman, E, Wilkinson, J, Kennedy, Z C, Fontenot, S A, Lee, W T, Hendon, C H & Foster, J 2020, ' Systematically improving espresso: insights from mathematical modeling and experiment ', Matter . https://doi.org/10.1016/j.matt.2019.12.019
Summary Espresso is a beverage brewed using hot, high-pressure water forced through a bed of roasted coffee. Despite being one of the most widely consumed coffee formats, it is also the most susceptible to variation. We report a novel model, complime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06e7ab4880a63ab08635230b676cff7e
https://researchportal.port.ac.uk/ws/files/18602212/Manuscript.pdf
https://researchportal.port.ac.uk/ws/files/18602212/Manuscript.pdf
Autor:
Lesley Colonna-Dashwood, Christian Klatt, Brian S. Miller, Brent C. Melot, Christopher H. Hendon, Maxwell Colonna-Dashwood, Rory W. Speirs, Stephen Leighton, Erol Uman, Keith T. Butler, Matthew Perger
Publikováno v:
Scientific Reports
Uman, E, Colonna-Dashwood, M, Colonna-Dashwood, L, Perger, M, Klatt, C, Leighton, S, Miller, B, Butler, K T, Melot, B C, Speirs, R W & Hendon, C H 2016, ' The effect of bean origin and temperature on grinding roasted coffee ', Scientific Reports, vol. 6, 24483 . https://doi.org/10.1038/srep24483
Nature Publishing Group
Uman, E, Colonna-Dashwood, M, Colonna-Dashwood, L, Perger, M, Klatt, C, Leighton, S, Miller, B, Butler, K T, Melot, B C, Speirs, R W & Hendon, C H 2016, ' The effect of bean origin and temperature on grinding roasted coffee ', Scientific Reports, vol. 6, 24483 . https://doi.org/10.1038/srep24483
Nature Publishing Group
Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8f6b7e96adec95844f2b8caf93940aa
https://pubmed.ncbi.nlm.nih.gov/27086837
https://pubmed.ncbi.nlm.nih.gov/27086837
