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.
Join this course, watching the recordings and Q&A session from Dr Belchior's Coffee Extraction Kinetics course. We will include complimentary access to the Acidity in Coffeecourse which is worth 50 euros.
Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...View Veronica's profile
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