Espresso coffee foam delays cooling of the liquid phase
نویسندگان
چکیده
منابع مشابه
Neglected Food Bubbles: The Espresso Coffee Foam
Coffee beverage known as espresso, must be topped by a velvety thick, reddish-brown foam called crema, to be considered properly prepared and to be appreciated by connoisseurs. In spite of the relevant role played by crema as a quality marker, espresso coffee foam has not yet been the subject of detailed investigations. Only recently, some aspects of the Physics and Chemistry behind the espress...
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Milk-based espresso coffee is one of the most popular beverages. Foam is an essential quality characteristic for this beverage. Foam formation and stability is mainly related to the milk composition. In this study the influence of three different concentrations of Xanthan gum (0.05, 0.1 and 0.2 g dm-3) and three different temperatures (50, 60 and 70 °C) on foam stability were examined and exper...
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A set of six espresso coffees with different foam characteristics and similar above cup and in-mouth flavour sensory profiles was produced by combination of two varying parameters, the extraction pressure and the filtration of the coffee beverage. The coffees were subsequently evaluated in a comparative manner by a set of analytical (headspace, nose-space) and sensory (Temporal Dominance of Sen...
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ژورنال
عنوان ژورنال: Bioscience, Biotechnology, and Biochemistry
سال: 2017
ISSN: 0916-8451,1347-6947
DOI: 10.1080/09168451.2017.1280662