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.
No courses scheduled
This course has no scheduled dates. Browse our courses page for other great coffee courses.
Create an account on the Coffee Knowledge Hub to save courses, articles and more.
© 2023 Coffee Knowledge Hub
Simonelli Group SpA
Via Emilio Betti, 1, 62020
Belforte del Chienti MC
VAT n. 01951160439