Product description
The purpose of this book is to offer a practical resource for the specialty coffee community while contributing to the scientific research on coffee freshness in roasted coffee. In the first part of the book, we explore relevant studies in 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. Then we move on 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 Roasters Guild, we learn about the sensory effects of packaging and storage on coffee over time.
Important for non-EU customers!
Important tax information for customers outside the EU
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- 1 year warranty
- The warranty does not cover cosmetic wear or tear.
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