Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability

نویسندگان

چکیده

Abstract Coffee powder is obtained with a grinding machine. Espresso coffee prepared when hot water forced under pressure through the puck of powder, and optimal espresso flow rate 1 g s −1 . However, this can change for different extractions, forcing baristas to frequently setup grinder. Grinding grade one most important sources variation in quality espresso. This study tests an innovative method prepare puck, designed reduce variability between extractions. The based on stratified layers ground granulometry, it was tested three trials coffees grinders. associated new (Patent WO/2020/148258- PCT/EP2020/050773) more stable than conventional system, reliability optimized by placing larger particles at bottom, finer top filter basket.

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ژورنال

عنوان ژورنال: European Food Research and Technology

سال: 2021

ISSN: ['1438-2385', '1438-2377']

DOI: https://doi.org/10.1007/s00217-021-03868-x