Open AccessEffect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee
Author(s) -
Kiki Fibrianto,
Y R Febryana,
Eka Wulandari
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/131/1/012009
Subject(s) - brewing , mathematics , food science , particle size , astringent , sensory analysis , statistics , engineering , chemistry , taste , fermentation , chemical engineering