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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-20694
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dc.contributor.authorEiermann, André-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorGuélat, Loïc-Marco-
dc.contributor.authorWellinger, Marco-
dc.contributor.authorRahn, Anja-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2020-10-22T11:48:25Z-
dc.date.available2020-10-22T11:48:25Z-
dc.date.issued2020-
dc.identifier.issn2045-2322de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20694-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherNature Publishing Groupde_CH
dc.relation.ispartofScientific Reportsde_CH
dc.rightshttps://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectSingle serve coffeede_CH
dc.subjectExtraction dynamicsde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleExtraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup qualityde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1038/s41598-020-74138-1de_CH
dc.identifier.doi10.21256/zhaw-20694-
dc.identifier.pmid33051489de_CH
zhaw.funding.euNode_CH
zhaw.issue17079de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume10de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Eiermann, A., Smrke, S., Guélat, L.-M., Wellinger, M., Rahn, A., & Yeretzian, C. (2020). Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality. Scientific Reports, 10(17079). https://doi.org/10.1038/s41598-020-74138-1
Eiermann, A. et al. (2020) ‘Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality’, Scientific Reports, 10(17079). Available at: https://doi.org/10.1038/s41598-020-74138-1.
A. Eiermann, S. Smrke, L.-M. Guélat, M. Wellinger, A. Rahn, and C. Yeretzian, “Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality,” Scientific Reports, vol. 10, no. 17079, 2020, doi: 10.1038/s41598-020-74138-1.
EIERMANN, André, Samo SMRKE, Loïc-Marco GUÉLAT, Marco WELLINGER, Anja RAHN und Chahan YERETZIAN, 2020. Extraction of single serve coffee capsules : linking properties of ground coffee to extraction dynamics and cup quality. Scientific Reports. 2020. Bd. 10, Nr. 17079. DOI 10.1038/s41598-020-74138-1
Eiermann, André, Samo Smrke, Loïc-Marco Guélat, Marco Wellinger, Anja Rahn, and Chahan Yeretzian. 2020. “Extraction of Single Serve Coffee Capsules : Linking Properties of Ground Coffee to Extraction Dynamics and Cup Quality.” Scientific Reports 10 (17079). https://doi.org/10.1038/s41598-020-74138-1.
Eiermann, André, et al. “Extraction of Single Serve Coffee Capsules : Linking Properties of Ground Coffee to Extraction Dynamics and Cup Quality.” Scientific Reports, vol. 10, no. 17079, 2020, https://doi.org/10.1038/s41598-020-74138-1.


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