This course is exclusive to the Coffee Knowledge Hub.
Several physicochemical parameters can affect the coffee extraction. The brew ratio, for example, is dependent on the relationship between coffee and water, in addition to the roasting level. The organoleptic characteristics of coffee change as the result of the amount and temperature of water versus time of contact (the balance of molecules varies continuously during extraction). The solubility and polarity of the molecules also impact the sensory balance.
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Increase your understanding of the physicochemical parameters that can influence the coffee extraction
There are no formal prerequisites for this course.
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