The Art and Science of Coffee Fermentation A Guide to Biotransformation /
This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Kaituhi rangatōpū: | |
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Putanga: | 1st ed. 2025. |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1007/978-3-031-91599-4 |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Rārangi ihirangi:
- Introduction
- Coffee flavor development
- Basics of fermentation
- The main actors
- Coffee processing
- Let’s put it all together
- Sustainability & wastewater
- Some last words.