Coffee: Volume 2: Technology

Amazon.com Price: $109.00 (as of 19/04/2019 00:31 PST- Details)

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Description

The present volume, Volume 2 in this planned series on coffee, deals with processing and follows on naturally from the first volume on the chemistry of coffee, which described its a lot of constituents in the green (raw) and quite a lot of product forms. We have already remarked that coffee has great compositional complex­ ity, and this complexity of understanding extends when we come to that may be, the many processes involved in the roasting imagine its processing; of green coffee and its subsequent conversion into a consumable brew, especially through extraction and drying into an instant coffee. The simple brewing of roasted and ground coffee with water in the home also possesses considerable mystique and needs know-how for optimal results. The choice of green coffees from an almost bewildering array of different types to be had, through species/variety differences and different methods of processing from the coffee cherry to the green coffee bean, needs understanding and guidance. Furthermore, quite a lot of forms of pre-remedy of green coffee before roasting are to be had. A few of these are little known, but others such as decaffeination, for individuals who desire roasted or instant coffee with little or no caffeine, are now becoming well established. In spite of everything, both the processing of coffee cherries to coffee beans, leaving a range of different waste products (pulp, hulls, husk, parchment, and the like.), and of roasted coffee after industrial aqueous extraction, leaving spent coffee grounds, provide waste products that have found considerable commercial value in different ways.

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