The effect of post-brew holding time and carafe type on the sensory properties of drip brew coffee.
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DOI: 10.1002/jsfa.12390
Abstract: BACKGROUND Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 minutes. We used trained sensory panels to… read more here.
Keywords: post brew; coffee; time; holding time ... See more keywords