Publications by authors named "Chan-Yang Kim"
Food Sci Biotechnol
February 2021
Article Synopsis
- This study explored how different roasting levels (Light-medium to Very dark) affect the physicochemical properties of Ethiopian Heirloom coffee extracts.
- Results showed that roasting reduced moisture content, while increasing degrees of roasting influenced fat, ash content, and color characteristics like lightness and browning index.
- Additionally, as roasting progressed, espresso showed higher total dissolved solids and caffeine, while both espresso and drip coffee had lower levels of reducing sugars and organic acids.
