Water pressure is one of the most important factors which influence the final quality of espresso coffee (EC). However, few studies dealing with this issue have been found. The aim of this work was to study the effect of water pressure on the final quality of Arabica ECs as well as to classify ECs prepared at different pressures (7, 9, and 11 atm) according to their physicochemical and sensory characteristics, key odorants, by means of multivariate analysis. Statistically, principal component 1 (PC1) separated ECs prepared at 7 and 9 atm from ECs prepared at 11 atm and included the main foam and taste characteristics as well as some key odorants and flavor compounds. ECs prepared at 7 and 9 atm were separated by principal component 2 (PC2). Coffees prepared at 9 atm showed consistency of foam and a high percentage of key odorants related to freshness and fruity, malty, and buttery flavors. A simple discriminate function was obtained by discriminate analysis, allowing the classification of ECs prepared at three pressures into their respective groups with a success rate of 100%.

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QsGERARDO REICHEL-DOLMATOFF "Ecoute un homme d'experience; tu en apprendras plus dans les bois que dans les livres.Les arbres et les pierres t'en enseigneront plus que tu n'en pourras acquerir de la bouche d'un magister."Bernard de Clairvaux (1090-1153)Themis Books

eproductive rights ... rest on the recognition of the basic right of couples and individuals to decide freely and responsibly the number, spacing and timing of their children and to have the information and means to do so, and the right to attain the highest standard of sexual and reproductive health. .. [taking] into account the needs of their living and future children and their responsibilities towards the community. The promotion of the responsible exercise of these rights for all people should be the fundamental basis for ... community-supported policies and programmes in the area of reproductive health....

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