Coffee Its History, Classification and Description (Classic Reprint) - Softcover

Inhaltsangabe

This guide, Coffee Its History, Classification and Description, explains how coffee moves from tree to cup. It covers the machines and methods used to roast, cool, stone, glaze, grind, and package coffee, plus the differences between washed and unwashed processing. You’ll see how retailers and manufacturers use equipment to produce evenly roasted beans and clear, market-ready coffee products.

What you’ll learn about:
- Roasting and cooling: how coffee is heated evenly and cooled quickly to preserve color and aroma.
- Cleaning and grading: how stones and impurities are removed, and how beans are sorted into sizes for best price.
- Processing options: the steps for washed versus unwashed coffee and the role of hullers, polishers, and separators.
- Practical handling: equipment like bucket elevators and grinders that move coffee from farm to table and customize grind size.

Ideal for readers of practical coffee production, industrial equipment, and the history and development of coffee processing.

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