


Effect of grinding, extraction time and type of coffee on ...
Although the grinding level and time had a significant effect (p < 0.05) on the pH and TA, these parameters were also influenced by the type of coffee used for cold brewing. The lowest pH values (more acidic) for Nariño and Huila coffees were 4.81 ± 0.01 and 4.88 ± 0.0, respectively, which were obtained under coarse grinding and 14 h of extraction for both coffees.
