Coffee (Coffea arabica L.) belongs to the genus Coffea of the family Rubiaceae is the seed of the ripe fruit benefited from major crop species are Coffea arabica, Coffea canephora and Coffea robusta. Drinking coffee, one ...

The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion ...

Coffee extract was freeze-concentrated through block and falling-film techniques. Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through ...

The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included ...