Coffee Volume 2: Technology
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 numerous constituents in the green (raw) and various product forms. We have
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COFFEE Volume Volume Volume Volume Volume Volume
1: 2: 3: 4: 5: 6:
Chemistry Technology Physiology Agronomy Related Beverages Commercial and Technico-Legal Aspects
COFFEE Volume 2: TECHNOLOGY
Edited by
R. J. CLARKE Formerly of General Foods Ltd, Banbury, UK and
R. MACRAE Department of Food Science, University of Reading, UK
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1987 ELSEVIER SCIENCE PUBLISHERS LTD First Edition 1987 Reprinted 1989 Softcover reprint of the hardcover 15t edition 1987
British Library Cataloguing in Publication Data Coffee. Vol. 2: Technology 1. Coffee I. Clarke, R. J. II. Macrae, R. 641.3'373 TX415 ISBN-13: 978-94-010-8028-6 e-ISBN-13: 978-94-009-3417-7 001: 10.1007/978-94-009-3417-7 Library of Congress CIP data applied for
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Preface
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 numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complexity, and this complexity of understanding extends when we come to consider its processing; that is, the many processes involved in the roasting 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 available, through species/variety differences and different methods of processing from the coffee cherry to the green coffee bean, needs understanding and guidance. Furthermore, various forms of pre-treatment of green coffee before roasting are available. Some of these are littl
