| Publikationstyp: | Buchbeitrag |
| Art der Begutachtung: | Editorial review |
| Titel: | Water for extraction : composition, recommendations, and treatment |
| Autor/-in: | Wellinger, Marco Smrke, Samo Yeretzian, Chahan |
| DOI: | 10.1016/B978-0-12-803520-7.00016-5 |
| Erschienen in: | The craft and science of coffee |
| Seite(n): | 381 |
| Seiten bis: | 398 |
| Erscheinungsdatum: | 4-Jan-2017 |
| Verlag / Hrsg. Institution: | Elsevier |
| Verlag / Hrsg. Institution: | Amsterdam |
| ISBN: | 9780128035207 |
| Sprache: | Englisch |
| Schlagwörter: | Water; Water treatment; Alkalinity; Hardness |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | Water is an essential ingredient for coffee extraction, typically making up more than 90% of the final beverage. This chapter introduces the basic characteristics of water and the most common dissolved contents. The concepts of water hardness and alkalinity are explained while discerning between technical and sensory aspects with regards to coffee extraction. The existing recommendations on the optimum water composition are discussed as well as the potential off-flavors that can arise from non-ideal composition. As a link between a given water composition and a targeted recommendation the most common water treatment methods are systematically characterized. The chapter concludes with practical examples on the impact of different water compositions in a cupping experiment and espresso extraction. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5470 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Wellinger, M., Smrke, S., & Yeretzian, C. (2017). Water for extraction : composition, recommendations, and treatment. In The craft and science of coffee (pp. 381–398). Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00016-5
Wellinger, M., Smrke, S. and Yeretzian, C. (2017) ‘Water for extraction : composition, recommendations, and treatment’, in The craft and science of coffee. Amsterdam: Elsevier, pp. 381–398. Available at: https://doi.org/10.1016/B978-0-12-803520-7.00016-5.
M. Wellinger, S. Smrke, and C. Yeretzian, “Water for extraction : composition, recommendations, and treatment,” in The craft and science of coffee, Amsterdam: Elsevier, 2017, pp. 381–398. doi: 10.1016/B978-0-12-803520-7.00016-5.
WELLINGER, Marco, Samo SMRKE und Chahan YERETZIAN, 2017. Water for extraction : composition, recommendations, and treatment. In: The craft and science of coffee. Amsterdam: Elsevier. S. 381–398. ISBN 9780128035207
Wellinger, Marco, Samo Smrke, and Chahan Yeretzian. 2017. “Water for Extraction : Composition, Recommendations, and Treatment.” In The Craft and Science of Coffee, 381–98. Amsterdam: Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00016-5.
Wellinger, Marco, et al. “Water for Extraction : Composition, Recommendations, and Treatment.” The Craft and Science of Coffee, Elsevier, 2017, pp. 381–98, https://doi.org/10.1016/B978-0-12-803520-7.00016-5.
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