Report on the First Course in Coffee Technology PDF Download

Author: Michael Sivetz
Publisher: Avi Publishing Company
ISBN: 9780870552694
Category : Technology & Engineering
Languages : en
Pages : 716

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Book Description
History of coffee: Development of coffee plantations; Development of coffee industry; Development of coffee uses; Green coffee technology: Coffee horticulture; Harvesting and handling green coffee beans; Drying green coffee beans; Hulling, classifying, storing and grading green coffee beans; Roast coffee technology: Coffee bean processing; Packaging roasted ground coffees; Instant coffee technology: Percolation: theory and practice; Spray drying and agglomeration of instant coffee; Aromatizing soluble coffees; Feeze dried coffee production; Coffee and its influence on consumers: Physical and chemical aspects of coffee; Physiological effects of coffee and caffeine; Brewing technology; Brewing coffee beverage; Appendix; Index.

Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 48

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Book Description

Author:
Publisher: Bib. Orton IICA / CATIE
ISBN:
Category :
Languages : en
Pages : 40

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Book Description

Author: R. J. Clarke
Publisher: Springer Science & Business Media
ISBN: 9400934173
Category : Science
Languages : en
Pages : 328

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Book 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 numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complex ity, and this complexity of understanding extends when we come to that is, the many processes involved in the roasting consider 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 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 little known, but others such as decaffeination, for those who desire roasted or instant coffee with little or no caffeine, are now becoming well established. Finally, both the processing of coffee cherries to coffee beans, leaving a range of different waste products (pulp, hulls, husk, parchment, etc.), and of roasted coffee after industrial aqueous extraction, leaving spent coffee grounds, provide waste products that have found considerable commercial value in different ways.

Author: Rosane F. Schwan
Publisher: CRC Press
ISBN: 0429754396
Category : Technology & Engineering
Languages : en
Pages : 649

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Book Description
Bioreactor Technology in Food Processing brings peculiarities, specificities, and updates on bioreactors and bioprocesses related to food and beverage production. The 26 chapters of this book are the result of the participation of more than 70 professionals, including professors, researchers, and experts from the industrial sector from different countries around the world. The chapters cover such topics as history, classification, scale-up, analytical tools, and mathematical and kinetic models for the operation of bioreactors in the food industry. In addition, chapters detail the characteristics of bioreactors for the production of food (bread, cheese, and coffee fermentation) and fermented beverages (beer, wine), distilled beverages, and organic compounds such as enzymes, acids, aromas, and pigments (biocolorants), among others. Key Features: Describes the basic and applied aspects of bioreactor in food processing Gathers information on bioreactors that is scattered in different journals and monographs as reviews and research articles Covers various types of bioreactors including stirred tank, airlift, photo-bioreactor, and disposable bioreactors Gives a broad overview of what exactly is involved in designing a bioreactor and optimizing its performance and finally their applications in the food processing industry The broad interdisciplinary approach of this book will certainly make your reading very interesting, and we hope that it can contribute to knowledge and instigate creative thinking to overcome the challenges that food bioprocessing brings us.

Author: William Harrison Ukers
Publisher:
ISBN:
Category : Coffee
Languages : en
Pages : 884

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Book Description
The evolution of a cup of coffee; Dealing with the etymology of coffee; History of coffee propagation; Early history of coffee drinking; Introduction of coffee into Western Europe; Beginnings of coffee in France; Introduction of coffee into England, Holland, Germany; Telling how coffee came to Vienna; Coffee houses to oud London; History on the early parisian coffee houses; Introduction of coffe into North America; History of coffe in old New York, Philadelphia; Botany of the coffe plant; Microscopy of the coffee fruit; Chemistry of the coffee bean; Pharmacology of the coffee drink; Commercial coffee of the world; Cultivation of the coffee plant; Preparing green coffee por market; Production and consumption of coffee; How green coffes are bought and sold; Green and boasted coffee characteristics; Factory preparation of roasted coffee; Wholesale merchandising of coffee; Retail merchandising of roasted coffee; Short history of coffee advertising; Coffee trade in the United States; Development of the green roasted coffee; Some big men and notable achievements; History of coffee in literature; Evolution of coffee apparatus; Worl's coffee manners and customs.

Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 542

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Book Description

Author: Kevin Sinnott
Publisher: Quarto Publishing Group USA
ISBN: 161058094X
Category : Cooking
Languages : en
Pages : 177

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Book Description
“Sinnott’s guide to primo coffee enables readers to fill their cups to the rim . . . with greatness . . . [It] will result in a better cup of joe.” —Publishers Weekly (starred review) There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: How green coffee beans are farmed and harvested Insight into single-origin coffee beans and worldwide coffee harvests A photo guide to roasting your own coffee at home How to choose the best grinder for your beans A complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espresso Delicious recipes for dozens of coffee and espresso beverages “In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast

Author: Massachusetts Institute of Technology. Alumni Association. War Records Committee
Publisher:
ISBN:
Category : World War, 1914-1918
Languages : en
Pages : 786

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Book Description
This book was written to document the part played by the Massachusetts Institute of Technology, its staff, its former students and its undergraduates. Tales of skill, self-sacrifice and courage displayed by "Tech" men are preserved as an inspiration to their comrades and descendants. Attention is directed to the fact that such an institution as "Technology" is not only a valuable auxillary in developing commerce and industry in time of peace but that in time of national emergency it becomes an indispensable part of the Nation's military organization.

Author: Pierre Dillenbourg
Publisher: Springer Science & Business Media
ISBN: 3540876049
Category : Education
Languages : en
Pages : 487

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Book Description
The European Conference on Technology-Enhanced Learning (EC-TEL 2008) was the third event of a series that started in 2006. The two first editions were organized by Pro- Learn (http://www.prolearn-project.org/), a European Network of Excellence. In 2008, several members of Kaleidoscope, the other European Network of Excellence (http://www.noe-kaleidoscope.org/pub/), joined as co-chair, committee members, reviewers and authors. These two networks are no longer funded, but our aim was to turn EC-TEL into a sustainable series of high-quality events and thereby to contribute to the scientific landscape of technology-enhanced learning. A new network, named STELLAR, will be launched in 2009, with members from both existing networks as well as new members and will support the future editions of this conference. The scope of EC-TEL 2008 covered the different fields of learning technologies: e- cation, psychology, computer science. The contributions in this volume address the - sign of innovative environments, computational models and architectures, results of empirical studies on socio-cognitive processes, field studies regarding the use of te- nologies in context, collaborative processes, pedagogical scenarios, reusable learning objects and emerging objects, groups and communities, learning networks, interaction analysis, metadata, personalization, collaboration scripts, learning adaptation, collabo- tive environments, resources, tangible tools, as well as learning management systems.