This contribution discusses progress on research about extraction of coffee, from the Coffee Excellence Center at the Zurich University of Applied Sciences. Hot water extraction is the final step in the long journey of coffee, before consumption. While such a process might take as little time as few seconds for an espresso and several minutes for a drip brew, it is crucial to the quality of the cup. Here, we will track the extraction on a molecular level, from the first drop to the final cup, and compare the extraction processes of an espresso coffee from a porta filter and a fully automatic machine as well as a drip brew. We will discuss the impact of grind size and temperature on the extraction kinetics of drip brew and espresso coffee, respectively. Such research demonstrates the complexity of the task at hand, but also reveals new insight into this crucial process.
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Earlier Event: June 6Official Opening Of Exhibits
Later Event: June 6A Successful Case of Grassroots Movement from Brazilian Women in Coffee