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Coffee Extraction Kinetics

The course Coffee Extraction Kinetics aims discusses the physicochemical parameters that can influence the coffee extraction. Understanding these fundamentals is essential for serving high quality coffee.

Quadro generale del corso

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.

Obiettivi

  • Increase your understanding of the physicochemical parameters that can influence the coffee extraction
  • Prepare and serve higher quality coffee
  • increase extraction efficiency

Prossimi corsi

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