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The Coffee Freshness Handbook - SCA - Barista och Espresso
The Coffee Freshness Handbook - SCA - Barista och Espresso

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The Coffee Freshness Handbook -SCA

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The purpose of this book is to provide a practical resource for the specialty coffee community while contributing to scientific research on the freshness of roasted coffee. In the first part of the book, we explore relevant studies within coffee science and new research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW).

Their groundbreaking research highlights the physical changes that can be used to quantify freshness. We then proceed to a complementary set of experimental studies focusing on the sensory perception of freshness and how it diminishes over time in roasted coffee. In this enlightening experiment, driven by the Roasters Guild, we learn About the sensory effects of packaging and storage on coffee over time.

 

 

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