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- Bentley, A.C., et al. Show all 5 Authors
- Journal of food engineering 2015 v.150 pp. 106-116
- brewing; equations; mass transfer; methodology; particle size distribution; permeability; porosity
- ... In an espresso-style extraction hot water (90±5°C) is driven through a coffee packed bed by a pressure gradient to extract soluble material from the coffee matrix. Permeability is a key parameter affecting extraction as it determines the flow rate through the bed and hence brewing and residence time. This may alter bed-to-cup mass transfer and therefore impact brew quality.In this work a methodolo ...