Evaluation of the quality of coffee prepared by 'dry method' and 'wet method' in relation to conditioning an storage period
Washed, pulped or untreated arabica coffee (cv. Catuai Vermelho) berries were stored for one year at ambient temperature or at 15°C. Titratable acidity increased in beans throughout storage in all treatments. The quality of beverage produced from washed or pulped beans did not vary throughout the storage period, at either ambient temperature or 15°C, and was better than the beverage quality produced from untreated stored samples.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | biblioteca |
| Published: |
2001
|
| Subjects: | COFFEA, COFFEA ARABICA, CALIDAD, CAFE, FRUTAS, PROCESAMIENTO, SEMILLAS, ALMACENAMIENTO, TEMPERATURA, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|