Explore research on Espresso coffee extraction from the German Coffee Association
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Wishing to exploit the potential of mechanical models in coffee preparation, the German Coffee Association researched Espresso coffee extraction. Research focuses on the key variables of water temperature, pressure/flow rate, and particle size to find directions for improvement. The experimental process discovered new effects of variables in the extraction process. Explore with 43 Factory Coffee Roaster!
A few things about the Espresso coffee extraction researches of the German Coffee Association
Espresso coffee extraction research is a 3-year project, carried out under the participation and coordination of the German Coffee Association (Dechercher Kaffeeverband) and the German Food Industry Research Association (FEI).
According to the authors, they realized the potential of mechanical modeling in coffee extraction in a series of studies in recent years. However, there are currently no reports that fully integrate it with existing measurement technology nor are there applications to improve the extraction process. Therefore, the research project was conducted to use a mechanical process model to make predictions on how to specifically influence the coffee extraction process to improve flavor. In particular, the model is designed to monitor the control variables of water temperature, flow rate, and particle size of ground coffee. The mechanical process model will include experimental data. In particular, the study will emphasize time series recording the kinetics of the parameterized extraction process while simultaneously evaluating the sensory evaluation of the resulting coffee.
Espresso coffee extraction research is a 3-year project
Research results on Espresso coffee extraction by the German Coffee Association
The experimental series of the study uses a control system for the heating boiler and pump with six PID controllers (Proportional-Integral-Derivative Controller). Five temperature sensors, two pressure sensors, and three flow sensors will be installed for control and data collection. After comparison, the results found that the influence of both control variables on sensory-related components within the research scope was very small. In particular, temperature affects in different ways depending on the substances in coffee but is not significant. It can increase the concentration of aromatic substances if exposed to high temperatures. Sour and fruity flavors are also more pronounced at temperatures ranging from 80 degrees Celsius. In addition, the flow rate also affects the aroma of coffee. It can reduce aroma intensity and non-volatile compounds if the flow rate is weak. Through these conclusions, the German Coffee Association has released a new espresso brewing control chart to help control the brewing process more accurately. However, the schedule has not yet been specifically announced.
The study focuses on exploring the variables in the Espresso brewing process
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