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https://doi.org/10.21256/zhaw-20694| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality |
| Autor/-in: | Eiermann, André Smrke, Samo Guélat, Loïc-Marco Wellinger, Marco Rahn, Anja Yeretzian, Chahan |
| et. al: | No |
| DOI: | 10.1038/s41598-020-74138-1 10.21256/zhaw-20694 |
| Erschienen in: | Scientific Reports |
| Band(Heft): | 10 |
| Heft: | 17079 |
| Erscheinungsdatum: | 2020 |
| Verlag / Hrsg. Institution: | Nature Publishing Group |
| ISSN: | 2045-2322 |
| Sprache: | Englisch |
| Schlagwörter: | Single serve coffee; Extraction dynamics |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | The objective of this paper is to elucidate the variables that govern coffee extraction from single serve coffee capsules. The study was conducted on 43 Nespresso and Nespresso-compatible capsules of the same geometry, from all of which the coffee was extracted on the same machine. This allowed the link between a range of coffee and capsule (input) parameters with coffee brew (output) variables to be studied. It was demonstrated that the most efficient way to increase total dissolved solids in the brew is to use more coffee for extraction, and/or to grind the coffee more finely. However, grinding too finely can lead to excessive flow restriction. The most significant new insight from this study is the importance of the proportion of fines (particles smaller than 100 µm) regarding the capsule extraction dynamics. Capsules with a higher share of fines, for similar median particle size of the ground coffee, led to longer extraction times. General rules applicable for capsule coffee product development were established, although fine-tuning of parameters for successful capsule coffee extraction remains specific to production line and type of coffee. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/20694 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2020_Eiermann-etal_Extraction-of-single-serve-coffee-capsules.pdf | 1.78 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Eiermann, A., Smrke, S., Guélat, L.-M., Wellinger, M., Rahn, A., & Yeretzian, C. (2020). Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality. Scientific Reports, 10(17079). https://doi.org/10.1038/s41598-020-74138-1
Eiermann, A. et al. (2020) ‘Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality’, Scientific Reports, 10(17079). Available at: https://doi.org/10.1038/s41598-020-74138-1.
A. Eiermann, S. Smrke, L.-M. Guélat, M. Wellinger, A. Rahn, and C. Yeretzian, “Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality,” Scientific Reports, vol. 10, no. 17079, 2020, doi: 10.1038/s41598-020-74138-1.
EIERMANN, André, Samo SMRKE, Loïc-Marco GUÉLAT, Marco WELLINGER, Anja RAHN und Chahan YERETZIAN, 2020. Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality. Scientific Reports. 2020. Bd. 10, Nr. 17079. DOI 10.1038/s41598-020-74138-1
Eiermann, André, Samo Smrke, Loïc-Marco Guélat, Marco Wellinger, Anja Rahn, and Chahan Yeretzian. 2020. “Extraction of Single Serve Coffee Capsules : Linking Properties of Ground Coffee to Extraction Dynamics and Cup Quality.” Scientific Reports 10 (17079). https://doi.org/10.1038/s41598-020-74138-1.
Eiermann, André, et al. “Extraction of Single Serve Coffee Capsules : Linking Properties of Ground Coffee to Extraction Dynamics and Cup Quality.” Scientific Reports, vol. 10, no. 17079, 2020, https://doi.org/10.1038/s41598-020-74138-1.
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