Determination of extraction yield and soluble solids in coffee beverages. Part 1. Drip method
Published: 1999-12-01 Article visits 40 | PDF visits
Determination of extraction yield and soluble solids in coffee beverages. Part 1. Drip method: This part of the standard establishes a method to determine the extraction yield and soluble solids of the coffee beverage, which has been called the drip method. This method is recommended to evaluate roasted and ground coffee with a medium grinding degree corresponding to an effective particle size between 500 11m to 700 11m (see NTC 3534 and mc 2441). For roasted and ground coffee with a coarse grinding degree, the direct contact method described in TNC 4602-2 is recommended.
Published: 1999-12-01 Article visits 40 | PDF visits