We found that the expresso procedure extracts relatively more soluble solids from coffee powder.
Marina Câmara Mattos Martins, Clóvis Oliveira Silva, Marcos Silveira Buckeridge, CândidaConceição de Jesus Vieira 2005, 'Carboidratos na bebida do café preparado sob diferentes processos Coffee carbohydratesin different preparations of the beverage', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200034. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
These differences can be explained by a higher degradation in expresso procedure in relation to the others.
Marina Câmara Mattos Martins, Clóvis Oliveira Silva, Marcos Silveira Buckeridge, CândidaConceição de Jesus Vieira 2005, 'Carboidratos na bebida do café preparado sob diferentes processos Coffee carbohydratesin different preparations of the beverage', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200034. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)