HIGHLIGHTS
SUMMARY
On the basis of the brewing temperature, it can be divided into classical hot brew coffee and novel cold brew coffee (≤25 ◦ C). As reported by most sensory studies, cold brew coffee has been considered as fruity, floral, and sweet, while hot brew coffee possesses signature roasted and smoky-like smells. In a comparative study on the volatiles in cold and hot 2 of 16 brew Arabica coffee from Colombia with the medium roasting degree, it was reported that cold brew coffee with immersion extraction had a higher abundance in total furans and pyrazines . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.