Bomann KA 183 CB Coffee Machine for 12-14 Cups of Coffee, Approx. 1.5 Litre Capacity, Drip Protection, 900 Watt, Grey

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Hameed, A. et al. Farm to consumer: Factors affecting the organoleptic characteristics of coffee. II: Postharvest processing factors: Farm to consumer. Compr. Rev. Food Sci. Food Saf. 17, 1184–1237 (2018). Myers MG, Basinski A. Coffee and coronary heart disease. Arch Intern Med. 1992 Sep; 152(9):1767–1772. [ PubMed] [ Google Scholar] Dari beberapa manfaat kopi bir di atas, sudah tidak ada alasan lagi Sedulur untuk ragu mencoba minum kopi bir. Kehalalan dan kualitas dari kopi bir sudah dijamin oleh BPOM, terdapat juga segudang manfaat yang berasal dari kopi sebagai bahan utama pembuatannya. Sudah seharusnya Sedulur mencoba untuk mencicipinya.

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Setelah berhasil populer, tidak heran kini kita bisa melihat kopi bir sudah tersedia di berbagai coffee shop yang ada di daerah dan kota-kota besar di Indonesia. Semenjak kopi bir tersedia dan beredar di Jakarta dan disajikan lebih modern lagi, kopi bir mampu menarik lebih banyak perhatian dan pelanggan. Ismail, I., Anuar, M. S. & Shamsudin, R. Effect on the physicochemical properties of liberica green coffee beans under ambient storage. Int. Food Res. J. 20, 255–264 (2013).

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Dawber TR, Kannel WB, Gordon T. Coffee and cardiovascular disease. Observations from the framingham study. N Engl J Med. 1974 Oct 24; 291(17):871–874. [ PubMed] [ Google Scholar] Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, China LaCroix AZ, Mead LA, Liang KY, Thomas CB, Pearson TA. Coffee consumption and the incidence of coronary heart disease. N Engl J Med. 1986 Oct 16; 315(16):977–982. [ PubMed] [ Google Scholar] Rosenberg L, Palmer JR, Kelly JP, Kaufman DW, Shapiro S. Coffee drinking and nonfatal myocardial infarction in men under 55 years of age. Am J Epidemiol. 1988 Sep; 128(3):570–578. [ PubMed] [ Google Scholar] The research was carried out using the relative method of measuring the water vapour pressure every 3 months, with 5 repetitions (n = 5).Klatsky AL, Friedman GD, Siegelaub AB. Coffee drinking prior to acute myocardial infarction. Results from the Kaiser-Permanente Epidemiologic Study of Myocardial Infarction. JAMA. 1973 Oct 29; 226(5):540–543. [ PubMed] [ Google Scholar]

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Paul O. Stimulants and coronaries. Postgrad Med. 1968 Sep; 44(3):196–199. [ PubMed] [ Google Scholar] Greenland S. Quantitative methods in the review of epidemiologic literature. Epidemiol Rev. 1987; 9:1–30. [ PubMed] [ Google Scholar] The work was supported by Fundamental Research Funds for the Central Universities, China (2021ZY66), and Postdoctoral Research Foundation of China (2021M690420). Conflict of Interest Colditz GA, Willett WC, Stampfer MJ, Sampson L, Rosner B, Hennekens CH, Speizer FE. The influence of age, relative weight, smoking, and alcohol intake on the reproducibility of a dietary questionnaire. Int J Epidemiol. 1987 Sep; 16(3):392–398. [ PubMed] [ Google Scholar] Kopi bir di Jombang awalnya diproduksi dan dikembangkan oleh PT Tirta Agung yang terletak di Jalan Supriyadi Ngoro, Jombang. Perusahaan tersebut mengembangkan dua produk unggulannya, yaitu kopi bir dan temulawak. Lebih lengkap lagi, komposisi kopi bir yang adalah gula pasir, air, CO2, karamel, soda, kandungan kopi, dan sari temulawak.Murray SS, Bjelke E, Gibson RW, Schuman LM. Coffee consumption and mortality from ischemic heart disease and other causes: results from the Lutheran Brotherhood study, 1966-1978. Am J Epidemiol. 1981 Jun; 113(6):661–667. [ PubMed] [ Google Scholar] Snowdon DA, Phillips RL, Fraser GE. Meat consumption and fatal ischemic heart disease. Prev Med. 1984 Sep; 13(5):490–500. [ PubMed] [ Google Scholar] Qian, M., Nelson, C. & Bloomer, S. Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS. J. Am. Oil Chem. Soc. 79, 663–667 (2002). Speer, K. & Kölling-Speer, I. The lipid fraction of the coffee bean. Braz. J. Plant Physiol. 18, 201–216 (2006).

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Bressanello, D. et al. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup. Food Chem. 214, 218–226 (2017). The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Publisher's NoteThe presented diagram (Fig. 5) shows that two samples, i.e. 20 JN and 20 JW did not meet the expectations of maintaining the water activity level (values < 0.45) after 6 months of storage. Therefore the measurements were not continued for these samples. Among the remaining samples, no WA values above 0.85 were recorded. In the literature, the range of results for Natural processing was between 0.40 to 0.65, and for Washed ones- from 0.35 to 0.70 41. That was convergent to obtained ranges for our experiment ( N- 0.40–0.59, W- 0.38- 0.61). According to the SCA guidelines, the upper limit of water activity for coffee that can be considered “specialty grade” is 0.70 41.