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...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Roasting industry
Preparing the drink
Bibliography
Bibliography
- (1) - International coffee Organization - Monthly Coffee Market Report, - janv. 2020 http://www.ico.org/Market-Report
- (2)...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Article included in this offer
"Food industry"
(
275 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
