Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics.

Foods · 2023 · PMC10418593 · PMID 37569140

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a decreasing trendno p-value reported

In previous studies, increasing the applied pressure from 7 to 11 bar has shown a decreasing trend in extracted component mass in the coffee cup [ 22 , 23 , 24 ].

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