Flavor continues to be a driving force for coffee's continued growth in the beverage market
today. Studies have identified the sensory aspects and volatile and non-volatile compounds …

The production and consumption of coffee are increasing despite the roadblocks to its
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …

The chemical composition of brewed coffee depends on numerous factors: the beans, post-
harvest processing and, finally, the extraction method. In recent decades, numerous coffee …

BACKGROUND Each region of the world has its own methods, protocols, instruments and
procedures regarding how to brew coffee. The final result in the cup is strongly affected by …

Coffee brews are one of the most popular drinks. They are consumed for caffeine and its
stimulant properties. The study aimed to summarize data on the influence of various factors …

The balance between coffee phytochemicals and post-harvest handling is complex and
delicate since these compounds are affected either negatively or positively. Studies have …

Espresso extraction is generally carried out at a fixed temperature within the range 85–95°
C. In this work the extraction of the espressos was made in a new generation coffee machine …

Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in
this study, we systematically investigated the influence of coffee grinding, water flow rate …

Over the past decade, cold brew coffee has gained increasing popularity due to its
perceived smoother, sweeter, and less acidic sensory profile than the hot brew counterpart …

Abstract About 80–90% of the adults are regular consumers of coffee brews. Its consumption
has positive effect on energy expenditure, power of muscle, while over consumption has …