Art and science of coffee fermentation, the: a guide to biotransformation
Auteur :
Hackler, Marcel / Särchen, Vinzenz
Éditeur :
Springer International Publishing AG
ISBN :
9783031915987
Date de publication :
10 juin 2025
Dimensions :
20,3 x 12,7 cm
Langue :
Anglais
Pays d'origine :
Suisse
The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product.