Results 21 to 30 of about 1,903,955 (239)
Biomolecules, 2021 Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded.
Barbara Prandi +11 more
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Differences in chemical characteristics due to different roasting of robusta coffee beans [PDF]
, 2023 Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature and length of time are the main factors in the roasting process.
Yunianta Yunianta +5 more
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Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process [PDF]
, 2023 The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature.
Wanphen Jitjaroen +5 more
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Drying and sortation to improve green beans and cup quality of Wamena coffee [PDF]
E3S Web of Conferences, 2021 Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and ...
Adnan, Lestari Martina Sri
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Peran Pemuda Dalam Pengembangan Usaha Kopi Di Kawasan Wisata Simarjarunjung
Perspektif: Jurnal Ilmu-ilmu Sosial, 2021 This study is to analyze the role of youth in developing their knowledge of the coffee business to attract tourists to visit the Siamrjarunjung Tourism Area and its surroundings and introduce Simalungun coffee to a wider area so that it is generally ...
Shofwan Al Faroqy Hasibuan +2 more
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Antioxidants, 2020 There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is
Mesfin Haile +2 more
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Foods, 2023 Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans ...
Na Zhao +4 more
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Roasted coffee beans characterization through optoelectronic color sensing [PDF]
, 2023 The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different ...
Leal-Lara, Daniel-David +2 more
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Foods, 2023 Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee.
Linfen Zhao +5 more
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Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi
Jurnal Agro Industri Perkebunan, 2023 Robusta coffee is known for its bitter taste and stronger aroma compared to arabica coffee. Additionally, robusta coffee has a higher caffeine content.
Ayu Widyasari +2 more
doaj +1 more source