The Brew—Extracting for Excellence
| Autor: | Arne Glabasnia, Frédéric Mestdagh, Peter Giuliano |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Taste Engineering 030109 nutrition & dietetics business.industry media_common.quotation_subject Advertising 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences Mouthfeel 0404 agricultural biotechnology Excellence Ground coffee Biochemical engineering business Flavor media_common |
| Popis: | A good cup of coffee is characterized by a subtle equilibrium of aroma, taste, and mouthfeel. The brewing step allows extracting the odorants and taste molecules from the roast and ground coffee into the consumer's cup. Various methods of preparation exist, based on origin, culture, and ultimately consumer preference. For each of these, several parameters play a role in delivering a beverage with a balanced flavor. This chapter aims to combine barista experience with a molecular understanding of what happens during extraction to broaden the insight into how the in-cup flavor can be modulated through extraction. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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