2020
DOI: 10.46939/j.sci.arts-20.4-b01
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Effect of Ground and Roasted Parameters on Both the Microstructure of Arabica Coffee Beans and Coffee Infusion – An Imagistic Study

Abstract: Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grindin… Show more

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