Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements

TITLE : Influence of coffee / water ratio on the final quality of Espresso Coffee . RUNNING TITLE : Coffee / water ratio on Espresso Coffee quality

Espresso Coffee is a poliphasic beverage which physicochemical and sensory characteristics obviously depend on both the selection of ground roasted coffee and the percolation process technical conditions. The aim of this work was to evaluate the influence of coffee/water ratio on the physicochemical and sensory quality of espresso coffee. Furthermore, the influence of botanical varieties (Arabi...

The universe in a cup of coffee

As people throughout the world awake, millions of them every minute perform the apparently banal act of pouring cold milk into hot coffee or tea. Those too groggy to reach for a spoon might notice upwelling billows of milk separated by small, sinking, linear dark features such as shown in panel a of the figure. The phenomenon is such a common part of our lives that even scientists—trained to be...

Electronic Nose for Quality Control of Colombian Coffee through the Detection of Defects in “Cup Tests”

Electronic noses (ENs), are used for many applications, but we must emphasize the importance of their application to foodstuffs like coffee. This paper presents a research study about the analysis of Colombian coffee samples for the detection and classification of defects (i.e., using "Cup Tests"), which was conducted at the Almacafé quality control laboratory in Cúcuta, Colombia. The results o...

Coffee Rings and Coffee Disks: Physics on the Edge

As many a coffee drinker knows, a drying drop of coffee typically leaves behind a ring-shaped stain of small grounds. Though the phenomenon is common, the mechanisms that drive it are rich with physics. As first elucidated by Robert Deegan and colleagues in 1997, the coffee ring results from radially outward fluid flows induced by so-called contact line pinning: The outer edge of a spilled coff...

Sustainability in the Coffee Sector: Exploring Opportunities for International Cooperation