The experimental data on the density, viscosity, and boiling temperature of the coffee extract

Abstract

The paper shows the experimental data on the density, viscosity, and boiling temperature of the coffee extract. The mass fraction of the dry substances varies in the range of 15-70 % for all measurements. The coffee extract temperature varies in the rage of 20-80 °C for the density and viscosity measurements. It is found that the coffee extract density varies in the range of 1030-1350 kg/m3 for the considered cases. The coffee extract viscosity varies in the range of 0.0008-27.4810 Pa•s for the considered cases. The coffee extract boiling temperature varies in the range of 100.0-103.3 °C at atmospheric pressure. It was found that the coffee extract is foaming in the considered range of dry substances mass fraction. The foaming temperature is decreasing with the dry substances mass fraction increasing. © 2020 Published under licence by IOP Publishing Ltd.