ABSTRACT
The roasted beans are ground, and the powder obtained is extracted with hot water in order to make the beverage. This chapter describes the grinding and extraction processes; the resulting beverage is then characterized chemically. Beside the type of grinder used, other parameters influence the grinding process; the main ones are described. One of the important variables influencing the grinding process is the quality of the coffee beans, as this raw material can come from different botanical varieties and different producing countries, where it undergoes different drying and processing methods. It is devoted to the impact of this chemical composition on the organoleptic properties. The impact of the brewing method on the chemical composition, in particular on the quantity of caffeine, chlorogenic acids and non-aromatic acids, has been the subject of numerous studies. Many studies focus on question of making a “good” coffee, and they try to identify extraction parameters that can be applied to make the “best” possible coffee.
