The Art and Science of Coffee Fermentation | A Guide to Biotransformation
Langue : anglais
Edité par Springer, 2025
- Livre broché
- Neuf

Vendeur : preigu, Osnabrück, Allemagnepreigu
Vendeur AbeBooks depuis 5 août 2024
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N° de réf. du vendeur 133425670
- Titre
- The Art and Science of Coffee Fermentation | A Guide to Biotransformation
- Auteur
- Marcel Hackler (u. a.)
- Éditeur
- Springer
- Année de publication
- 2025
- État de l'article
- Neu
- Reliure
- Taschenbuch
- Langue
- anglais
- ISBN à 10 chiffres
- 3031915984
- ISBN à 13 chiffres
- 9783031915987
- Poids de l'article
- 147 grammes
- Dimensions
- 203 x 127 x 8 mm
- Catalogues du vendeur
- Bücher
This book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers.
Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.
By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful.
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À propos de l’auteur
Marcel Hackler and Vinzenz Särchen first crossed paths during their bachelor's studies in Bio- and Nanotechnology in Iserlohn, Germany, where they discovered a mutual passion for coffee that blossomed into a close friendship.
Marcel went on to earn a master's degree in Sustainability Economics and Management in Oldenburg, Germany. His deepening love for coffee led him to work as a barista, offer barista courses, and eventually found Käthe Kaffeerösterei GmbH. His hands-on experience in the coffee industry provides invaluable insights into the coffee value chain in this work.
Vinzenz pursued a more academic route, completing a master's in Biochemistry and Molecular Biology in Kiel, Germany, and a Ph.D. in Tumor Immunology in Frankfurt am Main, Germany. He currently works at the University Medical Center Rostock, Germany. Vinzenz's interest in coffee extends to its biological effects and biotechnological processes, drawing on his educational background to enrich this collaborative work.
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preigu
Osnabrück, Allemagne
Vendeur AbeBooks depuis 5 août 2024
Frais d'expédition de Allemagne vers Etats-Unis
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