Publication

Publication

Coffee Vol. 1: Chemistry

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Clarke, R.J.; Macrae, R.

London: Elsevier, 1985

This volume on the chemistry of coffee seeks
to provide the reader with a full and detailed synopsis of
present knowledge on the chemical aspects of green, roasted
and instant coffee. Each chapter is directed towards a separate
generic group of constituants known to be present, ranging
individually over carbohydrate, nitrogenous and lipid components,
not forgetting the important aroma components of roasted coffee,

Coffee: Botany, Biochemistry and Production of Beans and Beverage

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Clifford, M.N.; Willson, K.C.

Westport, CONN.: AVI, 1985

Contents: A history of coffee; Botanical classification
of coffee; Coffee selection and breeding; Climate and soil;
Physiology of the coffee crop; Mineral nutrition and fertilizer
needs; Cultural methods; Pest control; Control of coffee diseases;
Green coffee processing; World coffee trade; The microscopic
structure of the coffee bean; Chemical and physical aspects
of green coffee and coffee products; The technology of converting

Chlorogensaeuren im Kaffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

insbesondere in verfaerbten Bohnen

Date: 
Fri, 03/23/2007
Description: 

Schuenemann, W.W.

Braunschweig: Technische Universitaet, 1985

In Modellversuchen mit Ammoniak- und Ameisensaeure-Loesung
sollte der Abbau der Chlorogensaeuren in Roh- und Roestkaffee
simuliert werden. Die HPLC-Trennmethode für die sechs
Chlorogensaeureisomeren wurde in Anlehnung an Literaturvorschriften
optimiert.

Coffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Date: 
Fri, 03/23/2007
Description: 

Wrigley, G.

Harlow, UK: Longman, 1988

(Tropical Agriculture Series)

Coffee, which originated in Ethiopia, is now
grown in over eighty countries in four continents, and is
today the second most important commodity in world trade after
oil. This book is the first truly comprehensive treatment
of coffee in over fifty years. It covers all aspects of the
crop in detail, including its legends and history as a beverage
from the end of the 14th century, through to its present-day

The Coffee Cupper's Handbook

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

A Systematic Guide to the Sensory Evaluation of Coffee's Flavor

Date: 
Fri, 03/23/2007
Description: 

Lingle, R

Specialty Coffee Association of America (SCAA)

Long Beach: SCAA, 1992

The problem in understanding coffee's flavor
stems from its complexity. More than 400 organic and inorganic
chemical compounds contribute to the flavor of coffee. A coffee
flavor language must reflect both the trade and lay terminology
used by non-chemists - for example, green coffee growers,
importers, brokers, buyers, and roasters - as well as the
precise scientific terminology of chemists, chemical engineers,

Kaffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

Eine Kulturgeschichte

Date: 
Fri, 03/23/2007
Description: 

Ferre, F.

Tuebingen: Wasmuth, 1991

Dieser Bildband erlaubt eine spannende Reise
ins Wunderland des Kaffees. Sie nimmt ihren Ausgang bei den
Erzählungen von Tausend und einer Nacht und den Berichten
seefahrender Abenteurer. Sie führt vom Goldenen Horn
in die Stadt der Dogen, wo man bei Florian, Goldoni und Casanova
den Libertin trifft, weiter nach Florenz, Rom, Venedig, Triest,
Padua und Turin, wo zur Zeit der italienischen Einigung berühmte

Sensory evaluation of coffee

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

International Coffee Organisation

Date: 
Fri, 03/23/2007
Description: 

London: ICO, 1991

The subject of this book are the factors affecting
the quality of coffee brews and the techniques used to assess
the sensory characteristics of coffees subjected to different
methods of processing and preparation. Sensory investigations
are described for assessing the effects of different cultivars
and varieties; harvesting methods; wet and dry processing
methods; roasting; grinding; concentration; water quality;

Coffee: A Medicinal Plant

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

All About Coffee and its Effects on Human Health

Date: 
Fri, 03/23/2007
Description: 

Lima, D.R.

New York: Vantage, 1990

The author's findings brought to the surface
some startling facts about the value of coffee as a healthy
component of our daily food intake. He points out that the
regular intake of moderate amounts of coffee is not only extremely
safe, but healthy as well, since caffeine seems to be the
source of dyoxipurine, a vital metabolite present in every
cell of the human body. Contents: History of coffee; Evolution

Coffee Makers

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

300 Years of Art and Design

Date: 
Fri, 03/23/2007
Description: 

Bramah, E.; Bramah, J.

London: Quiller, 1989

The story of coffee-makers is a treasure trail
of art, craftsmanship and ingenuity, hidden behind the three-and-a-half
centuries of a commerce in coffee, which began with a few
trade routes and grew into a world-wide commodity market second
in importance only to oil. This book will interest and delight
all who enjoy the pleasures of drinking coffee. It is also
an invaluable guide to a new field for collectors of attractive

The Coffee Story

Submitted by mauriceblanc on Wed, 01/18/2012 - 11:16
Subtitle: 

International Coffee Organisation

Date: 
Fri, 03/23/2007
Description: 

London: International Coffee Organisation, [1989]

Contents: History; Cultivating process; Harvesting;
Marketing; Preparation for sale (Blending); Brewing; Consumption.

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