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This document explores the colloidal structures in espresso, focusing on the extraction of oil droplets and polymers that contribute to its flavor and mouthfeel. Using various imaging and rheological techniques, the study reveals that the size and structure of these colloids depend on extraction time, with the first 12 ml of espresso providing the richest body due to higher concentrations of dispersed colloids. The findings enhance the understanding of espresso

Author

hkm20545

Language

EN