Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20694
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality
Authors: 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
Published in: Scientific Reports
Volume(Issue): 10
Issue: 17079
Issue Date: 2020
Publisher / Ed. Institution: Nature Publishing Group
ISSN: 2045-2322
Language: English
Subjects: Single serve coffee; Extraction dynamics
Subject (DDC): 663: Beverage technology
Abstract: 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
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:Publikationen Life Sciences und Facility Management

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