Technology IV: Beverage Preparation: Brewing Trends for the New Millennium

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Carboxylic Acids

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Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

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Extraction of coffee antioxidants: Impact of brewing time and method

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Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee

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What kind of coffee do you drink? An investigation on effects of eight different extraction methods

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Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews

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Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction—Gas Chromatography-Mass Spectrometry

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Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model

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A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds

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Coffee extraction kinetics in a well mixed system

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Asymptotic Analysis of the Dominant Mechanisms in the Coffee Extraction Process

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Application of Angel Brand Beer Active Dry Yeast in Beer Brewing

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Colour analysing of IPA brewing phases, including daily measuring of the fermentation process

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