5. Roasting industry
Green coffee beans have no coffee aroma. They have a seed-like odor, like wheat beans. It's only when they're roasted that the coffee aroma is formed and revealed.
5.1 Decaffeination
Caffeine is one of coffee's constituent molecules. It is a purine base, formed from a xanthine molecule trimethylated on the nitrogen atoms in positions 1, 3 and 7. For some consumers, the caffeine present in coffee can cause health problems, so they prefer to use decaffeinated coffee. Decaffeination always takes place before roasting.
Non-decaffeinated coffee contains between 1.5% (Arabica) and 2.5% (Robusta) caffeine, while decaffeinated roasted coffee must contain only 0.1% caffeine (French standard). A cup of decaffeinated...
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Roasting industry
Preparing the drink
Bibliography
Bibliography
- (1) - International coffee Organization - Monthly Coffee Market Report, - janv. 2020 http://www.ico.org/Market-Report
- (2) - GUYOT (B.), PENTGA (E.)., VINCENT...
Directory
Organizations (non-exhaustive list)
International Coffee Organization (ICO) http://www.ico.org
United States Department of Agriculture (USDA) http://www.usda.gov/wps/portal/usdahome
ASIC (Ass Scientifique Internationale...
Economic data
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Coffee production
Table 2 shows trends in coffee production in the world's leading coffee-producing countries.
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