The Coffee roaster's companion /

Saved in:

Bibliographic Details
Main Author:	Rao, Scott
Format:	Book
Language:	English
Published:	Canada : Rao Scott, ©2014.
Subjects:	Café Recetarios Bebidas
Notas Contenido:	Why we roast coffee beans Green-coffee chemistry Green-coffee Processing and storage Physical changes during roasting Roasting chemistry Heat transfer in coffee roasting Roasting machine designs Progression of a roast Planning a roast batch The three commandments of roasting Mastering consistency Measuring results Sample roasting Cupping Roasting, brewing, and extraction Storing roasted caffe Choosing machinery

Caldas/Escuela del Café: Unknown

Holdings details from Quindío/Agroindustrial: Unknown
Call Number:	641.3373 R215c
Copy Ej. 1	Available Place a Hold