Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker
@article{Navarini2009ExperimentalIO, title={Experimental investigation of steam pressure coffee extraction in a stove-top coffee maker}, author={Luciano Navarini and Enrico Nobile and Francesco Pinto and A. Scheri and Furio Suggi-Liverani}, journal={Applied Thermal Engineering}, year={2009}, volume={29}, pages={998-1004} }
30 Citations
Coffee extraction kinetics in a well mixed system
- Mathematics, MedicineJournal of mathematics in industry
- 2016
A recent, experimentally validated model of coffee extraction is considered, which describes extraction from a coffee bed using a double porosity model, and asymptotic solutions, based on the dominant mechanisms, in the case of coffee extractions from a dilute suspension of coffee grains are considered.
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds.
- Chemistry, MedicineFood research international
- 2020
A Cup of Hemp Coffee by Moka Pot from Southern Italy: An UHPLC-HRMS Investigation
- Mathematics, MedicineFoods
- 2020
This study opens up a new concrete possibility to exploit hemp processing by-products in order to obtain drinks with high added value and paves the way for further in vitro and in vivo investigations aimed at promoting their benefits for human health.
What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
- Medicine, ChemistryFood research international
- 2019
A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
- Chemistry
- 2015
Production, Composition, and Application of Coffee and Its Industrial Residues
- Business
- 2011
Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated…
Asymptotic Analysis of the Dominant Mechanisms in the Coffee Extraction Process
- Mathematics, Computer ScienceSIAM J. Appl. Math.
- 2016
Asymptotic solutions of the model describing extraction from a packed coffee bed, based on a double porosity model, are considered, which can explicitly relate coffee concentration to the process parameters.
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables
- Medicine
- 2017
This chapter reviewed the phases able to affect the amount of caffeine in cup, and found that the caffeine content in a Starbuck’s coffee cup during different days varied significantly.
The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans
- Materials Science
- 2011
Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades…
References
SHOWING 1-10 OF 31 REFERENCES
Experimental analysis of the Italian coffee pot “moka”
- Physics
- 2007
I describe an experiment involving the moka Italian coffee pot. The pot is an ingenious device for making coffee that uses the liquid-vapor equation of state of the water and Darcy’s law of linear…
Espresso coffee : the science of quality
- Engineering
- 2005
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful "Espresso Coffee" will once again…
THERMOPHYSICAL PROPERTIES OF FRESH AND ROASTED COFFEE POWDERS
- Chemistry
- 1997
The present work deals with experimental determination of bulk specific heat, bulk thermal conductivity, bulk and true density and moisture content of Columbian and Mexican coffee bean powders.…
Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure.
- Chemistry, MedicineJournal of agricultural and food chemistry
- 2007
Principal component analysis allowed coffee brews separation according to coffee roasting processes (PC1) and brewing procedures (PC2), showing that in all cases Coffee brews from torrefacto roasted coffee were more antioxidant that those extracted from conventional ones.
Antioxidant capacity of coffees of several origins brewed following three different procedures
- Biology
- 2007
Coffee: Recent Developments
- Biology
- 2001
This chapter discusses coffee breeding practices, technology, and health effects and safety considerations, as well as the science and technology behind roasting and decaffeination.
IN A
- Physics
A new theory is presented for the development of circular polarization as radio waves propagate through the turbulent, birefringent interstellar medium. The fourth order moments of the…
Effect of water and coffee acidity on extraction. Dynamics of coffee bed compaction in espresso type extraction
- Environmental Science
- 1995
The story of the bialetti moka express (2007) http://www. 316 ineedcoffee.com
- 2007