Evaluación de la influencia de la materia prima, el tiempo de tostión y el grado de molienda sobre el rendimiento del proceso de extracción para la producción de café soluble

A three-factor experiment design was executed, which were called “coffee”, “roasting” and “grinding” with six levels of the first, corresponding to six green coffee samples with different grain sizes obtained from the threshing plant Racafé in Bogotá, the samples were roasted on three levels (light,...