The preparation of Espresso Coffee (EC) is influenced by factors related to the coffee and water and other technical conditions related to the machine. Susana Andueza has presented her doctoral thesis about Influence of technological variables on espresso coffee quality. Antioxidant and pro-oxidant capacity of coffee in the University of Navarre.
The aim of this work was to investigate the effects of hot water temperature (88, 92, 96 and 98º C), water pressure (7, 9 and 11atm), grinding grade (coarse, fine and very fine) and coffee/water ratio (6.5, 7.5 and 8.5g/40mL) on the quality of three type of EC (Arabica, Robusta Natural Blend and Robusta Torrefacto Blend) in order to select the optimal conditions.
For the selection of the conditions, physicochemical analysis and sensorial analysis by a judges panel and volatile profile were carried out. For preparation of Espresso Coffees an experimental prototype machine was used.
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