The aim of this book is to provide a practical resource for the specialty coffee community while contributing to the body of scientific evidence on coffee freshness of roasted coffee. In the first part of this book, we explore relevant studies in the field of coffee science and recent research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW).
Their pioneering research sheds further light on identifying physical changes that can be used to quantify freshness. We then move to a complementary set of experimental studies on sensory perception of freshness and subsequent staling in roasted coffee over time. In this illuminating member-driven experiment conducted by the Roasters Guild, we learn about the sensory impacts of packaging and aging coffee.
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