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Cover: 9780128035207 | The Craft and Science of Coffee | Britta Folmer | Buch | Gebunden
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The Craft and Science of Coffee
Buch von Britta Folmer
Sprache: Englisch

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Beschreibung
The Art and Science of Coffee presents the full scope of the coffee value chain, from the tree to the consumer in a unique structure providing perspective that combines the academic and the practical aspects of coffee from production to consumption. . To achieve this, co-authorship for each chapter combines experts from academia and industry, giving an overview of scientific literature and the academic vision, and it shows how this knowledge applies in practical situations and how science is of value to improve practices and processes. . The Art and Science of Coffee guides the reader through every step of coffee production, starting at the farmer and the agricultural practices and the post-harvest processes and the influence on quality and concluding with the consumer and product acceptability measures. . . The book is the most complete reference available for the coffee value chain.
The Art and Science of Coffee presents the full scope of the coffee value chain, from the tree to the consumer in a unique structure providing perspective that combines the academic and the practical aspects of coffee from production to consumption. . To achieve this, co-authorship for each chapter combines experts from academia and industry, giving an overview of scientific literature and the academic vision, and it shows how this knowledge applies in practical situations and how science is of value to improve practices and processes. . The Art and Science of Coffee guides the reader through every step of coffee production, starting at the farmer and the agricultural practices and the post-harvest processes and the influence on quality and concluding with the consumer and product acceptability measures. . . The book is the most complete reference available for the coffee value chain.
Inhaltsverzeichnis

1. The Coffee Tree-Genetic Diversity and Origin
2. Cultivating Coffee Quality-Terroir and Agro-Ecosystem
3. Postharvest Processing-Revealing the Green Bean
4. Environmental Sustainability-Farming in the Anthropocene
5. Social Sustainability-Community, Livelihood, and Tradition
6. Economic Sustainability-Price, Cost, and Value
7. Experience and Experimentation: From Survive to Thrive
8. Cupping and Grading-Discovering Character and Quality
9. Trading and Transaction-Market and Finance Dynamics
10. Decaffeination-Process and Quality
11. The Roast-Creating the Beans' Signature
12. The Chemistry of Roasting-Decoding Flavor Formation
13. The Grind-Particles and Particularities
14. Protecting the Flavors-Freshness as a Key to Quality
15. The Brew-Extracting for Excellence
16. Water for Extraction-Composition, Recommendations, and Treatment
17. Crema-Formation, Stabilization, and Sensation
18. Sensory Evaluation-Profiling and Preferences
19. We Consumers-Tastes, Rituals, and Waves
20. Human Wellbeing-Sociability, Performance, and Health

Details
Erscheinungsjahr: 2017
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780128035207
ISBN-10: 012803520X
Sprache: Englisch
Einband: Gebunden
Autor: Folmer, Britta
Redaktion: Folmer, Britta
Hersteller: Elsevier Science Publishing Co Inc
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 236 x 156 x 35 mm
Von/Mit: Britta Folmer
Erscheinungsdatum: 05.01.2017
Gewicht: 0,995 kg
Artikel-ID: 108237858
Inhaltsverzeichnis

1. The Coffee Tree-Genetic Diversity and Origin
2. Cultivating Coffee Quality-Terroir and Agro-Ecosystem
3. Postharvest Processing-Revealing the Green Bean
4. Environmental Sustainability-Farming in the Anthropocene
5. Social Sustainability-Community, Livelihood, and Tradition
6. Economic Sustainability-Price, Cost, and Value
7. Experience and Experimentation: From Survive to Thrive
8. Cupping and Grading-Discovering Character and Quality
9. Trading and Transaction-Market and Finance Dynamics
10. Decaffeination-Process and Quality
11. The Roast-Creating the Beans' Signature
12. The Chemistry of Roasting-Decoding Flavor Formation
13. The Grind-Particles and Particularities
14. Protecting the Flavors-Freshness as a Key to Quality
15. The Brew-Extracting for Excellence
16. Water for Extraction-Composition, Recommendations, and Treatment
17. Crema-Formation, Stabilization, and Sensation
18. Sensory Evaluation-Profiling and Preferences
19. We Consumers-Tastes, Rituals, and Waves
20. Human Wellbeing-Sociability, Performance, and Health

Details
Erscheinungsjahr: 2017
Fachbereich: Chemische Technik
Genre: Importe, Technik
Rubrik: Naturwissenschaften & Technik
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780128035207
ISBN-10: 012803520X
Sprache: Englisch
Einband: Gebunden
Autor: Folmer, Britta
Redaktion: Folmer, Britta
Hersteller: Elsevier Science Publishing Co Inc
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 236 x 156 x 35 mm
Von/Mit: Britta Folmer
Erscheinungsdatum: 05.01.2017
Gewicht: 0,995 kg
Artikel-ID: 108237858
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