Futó Barbara

Jákói Zoltán

Lemmer Balázs

Sziládi Katalin

English

University of Szeged

131 STUDYING THE PROPERTIES OF COFFEE DRINKS MADE FROM COFFEE FRACTIONS OF DIFFERENT PARTICLE SIZES  Balázs Lemmer, Barbara Futó, Zoltán Jákói, Katalin Sziládi  University of Szeged, Faculty of Engineering  lemmer@mk.u-szeged.hu   ABSTRACT Coffee is a widespread and popular drink, consumed in significant quantities around the world. The quality of coffee beverages is affected by a number of factors, including the temperature, pressure, flow time and particle size of the coffee grounds.  We have investigated the effects of coffee bean grind size on the physico-chemical and organoleptic properties of brews for two different types of coffee beans. Our research included, among others, the measurement of pH, colour intensity, caffeine content, dielectric properties and antioxidant activity. The results showed the effects of the particle size on the different properties of the coffee drinks.   

Studying the properties of coffee drinks made from coffee factions of different particle sizes

http://acta.bibl.u-szeged.hu/75300/1/2022_icostee_131.pdf

Studying the properties of coffee drinks made from coffee factions of different particle sizes

Abstract

Similar works

Full text

Available Versions

University of Szeged