Foam characteristics and sensory analysis of arabica coffee, extracted by espresso capsule and moka methods

HIGHLIGHTS

• who: Giovanna Lomolino and colleagues from the Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua have published the research work: Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods, in the Journal: Beverages 2022, 28 of /2022/
• what: The PCA (Figure 4) shows how M Brasile and M Guatemala extracted Thediffer visualfrom aspect of the coffee crema (foam) first information on the sensory with moka those obtained by capsules atoffers higherthe pressures (N and DG).
• how: The Brazil and Guatemala Arabica varieties . . .
  

   

  

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