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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
| 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: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 236 x 156 x 35 mm |
| Von/Mit: | Britta Folmer |
| Erscheinungsdatum: | 05.01.2017 |
| Gewicht: | 0,995 kg |
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
| 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: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 236 x 156 x 35 mm |
| Von/Mit: | Britta Folmer |
| Erscheinungsdatum: | 05.01.2017 |
| Gewicht: | 0,995 kg |
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