PHYSICS OF CAPILLARITY AND COFFEE BREWING PROCESS

Authors

  • S. Zamkova KPI named after Igor Sikorsky
  • A. Sosnovska KPI named after Igor Sikorsky
  • Tetiana Matvieieva KPI named after Igor Sikorsky https://orcid.org/0000-0003-4079-4901
  • A. Koval KPI named after Igor Sikorsky
  • D. Stetsyura KPI named after Igor Sikorsky

DOI:

https://doi.org/10.30890/2567-5273.2024-32-00-042

Keywords:

capillary physics, coffee brewing process, coffee extraction, temperature, brewing time, roasting level, grinding size, tepping, surface tension, adhesion, coffee particle size and shape, coffee history.

Abstract

The article considers the physical phenomenon of capillarity and its application in the process of brewing coffee. It discloses factors affecting the extraction efficiency and taste of the beverage, such as surface tension, adhesion, coffee particle size,

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References

[Electronic resource]: https://kavoposhta.com/blog/istoriia-pokhodzhennia-kavy/

[Electronic resource]: https://papakava.ua/ua/blog/istoriya_poshyrennya_kavy_u_sviti

[Electronic resource]: https://cuppanord-com.translate.goog/blog/coffee-culture-around-the-world-different-brewing-methods/?_x_tr_sl=en&_x_tr_tl=uk&_x_tr_hl=uk&_x_tr_pto=sc

[Electronic resource]: https://www.latrobe.edu.au/nest/science-coffee-physics-can-perfect-caffeine-hit/

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Published

2024-04-30

How to Cite

Замкова, С., Сосновська, А., Матвеева, Т., Коваль, А., & Стецюра, Д. (2024). PHYSICS OF CAPILLARITY AND COFFEE BREWING PROCESS. Modern Engineering and Innovative Technologies, 1(32-01), 66–73. https://doi.org/10.30890/2567-5273.2024-32-00-042

Issue

No. 32-01 (2024)

Section

Articles

License

Copyright (c) 2024 Authors

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.