東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

The art and science of coffee fermen...

Hackler, Marcel.

Linked to FindBook

Google Book

Amazon

博客來

The art and science of coffee fermentation = a guide to biotransformation /

Record Type:	Electronic resources : Monograph/item
Title/Author:	The art and science of coffee fermentation/ by Marcel Hackler, Vinzenz Särchen.
Reminder of title:	a guide to biotransformation /
Author:	Hackler, Marcel.
other author:	Särchen, Vinzenz.
Published:	Cham :Springer Nature Switzerland : : 2025.,
Description:	vii, 118 p. :ill., digital ;24 cm.
[NT 15003449]:	Introduction -- Coffee flavor development -- Basics of fermentation -- The main actors -- Coffee processing -- Let's put it all together -- Sustainability & wastewater -- Some last words.
Contained By:	Springer Nature eBook
Subject:	Coffee - Processing. -
Online resource:	https://doi.org/10.1007/978-3-031-91599-4
ISBN:	9783031915994

The art and science of coffee fermentation = a guide to biotransformation /
Hackler, Marcel.

The art and science of coffee fermentationa guide to biotransformation /[electronic resource] :by Marcel Hackler, Vinzenz Särchen. - Cham :Springer Nature Switzerland :2025. - vii, 118 p. :ill., digital ;24 cm.

Introduction -- Coffee flavor development -- Basics of fermentation -- The main actors -- Coffee processing -- Let's put it all together -- Sustainability & wastewater -- Some last words.

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.

ISBN: 9783031915994

Standard No.: 10.1007/978-3-031-91599-4doiSubjects--Topical Terms:

3389829
Coffee
--Processing.

LC Class. No.: TP645

Dewey Class. No.: 663.93

The art and science of coffee fermentation = a guide to biotransformation /
LDR:02487nmm a2200325 a 4500 001 2409650
003 DE-He213
005 20250601130238.0
006 m d
007 cr nn 008maaau
008 260204s2025 sz s 0 eng d
020 $a 9783031915994 $q (electronic bk.)
020 $a 9783031915987 $q (paper)
024 7 $a 10.1007/978-3-031-91599-4 $2 doi
035 $a 978-3-031-91599-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TP645
072 7 $a PNF $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PND $2 thema
082 0 4 $a 663.93 $2 23
090 $a TP645 $b .H122 2025
100 1 $a Hackler, Marcel. $3 3782956
245 1 4 $a The art and science of coffee fermentation $h [electronic resource] : $b a guide to biotransformation / $c by Marcel Hackler, Vinzenz Särchen.
260 $a Cham : $b Springer Nature Switzerland : $b Imprint: Springer, $c 2025.
300 $a vii, 118 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction -- Coffee flavor development -- Basics of fermentation -- The main actors -- Coffee processing -- Let's put it all together -- Sustainability & wastewater -- Some last words.
520 $a 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.
650 0 $a Coffee $x Processing. $3 3389829
650 0 $a Fermentation. $3 658044
650 1 4 $a Food Chemistry. $3 3531310
650 2 4 $a Bioprocess Engineering. $3 3591868
650 2 4 $a Sustainability. $3 1029978
650 2 4 $a Microbiology. $3 536250
650 2 4 $a Agriculture. $3 518588
650 2 4 $a Waste Management/Waste Technology. $3 891236
700 1 $a Särchen, Vinzenz. $3 3782957
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-91599-4
950 $a Chemistry and Materials Science (SpringerNature-11644)