Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certifica...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Publishing Group
2020-10-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-020-73341-4 |