Coffee roasting - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Hoffmann, James (2018). The World Atlas of Coffee 2nd Edition. Great Britain: Mitchell Beazley. p. 60. ISBN 978-1-78472-429-0. ^ Ukers, William Harrison (1922). All About Coffee. Tea and Coffee Trade Journal Company. p. 615. ^ Ukers 1922, pp. 616–618 ^ Ukers 1922, p. 631 ^ a b Owen, Tom (November 2013). "The Home Roasting Tradition". Tiny Joy. Sweet Maria's Coffee: 1–2. ^ Ukers 1922, p. 634 ^ Ukers 1922, pp. 638–639 ^ Pendergrast, Mark (2010). Uncommon Grounds: The History of Coffee and How It Transformed Our World. Basic Books. p. 48. ISBN 978-0465024049. ^ Ukers 1922, p. 647 ^ Ukers 1922, pp. 646, 678 ^ Robertson, Carol (2010). The Little Book of Coffee Law. American Bar Association. p. 110. ISBN 978-1616327965. ^ Davids, 2003, p. 126. ^ Pendergrast 2010, p. 296. ^ Clarke, Ronald; Vitzthum, O. G. (2008). Coffee: Recent Developments. John Wiley & Sons. p. 104. ISBN 978-0470680216. ^ Sinnott, Kevin (2010). The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee. Quarry Books. pp. 42, 60. ISBN 978-1592535637. ^ Raemy A, Lambelet P. A calorimetric study of self-heating in coffee and chicory. Int J Food Sci & Tech, 1982;17(4):451–460. ^ Andrea Illy; Rinantonio Viani, eds. (2005). Espresso coffee : the science of quality (2nd ed.). Amsterdam: Elsevier Academic. ISBN 0-12-370371-9. OCLC 57592120. ^ Hoffmann, James (2018). The World Atlas of Coffee 2nd Edition. Great Britain: Mitchell Beazley. p. 59. ISBN 978-1-78472-429-0. ^ Eckhardt, Robyn (November 6, 2009). "Asia's best coffee – Vietnam". The Wall Street Journal. Archived from the original on April 27, 2015. Retrieved 2014-12-02. ^ Sivetz, Michael (1979). Coffee technology. Norman W. Desrosier. Westport, Conn.: AVI Pub. Co. ISBN 0-87055-269-4. OCLC 4804343. ^ a b Roast Magazine (2017). The book of roast. Vol. p:461. Portland, Oregon: JC Publishing, Inc. ISBN 978-0-9987717-0-0. OCLC 1006391141. ^ Coffee : recent developments. R. J. Clarke, O. G. Vitzthum. Oxford: Blackwell Science. 2001. ISBN 978-0-470-69049-9. OCLC 214281450.{{cite book}}: CS1 maint: others (link) ^ "Coffee Roasts Guide". Archived from the original on 2016-09-26. ^ a b Espresso coffee : the science of quality. Andrea Illy, Rinantonio Viani (2nd ed.). Amsterdam: Elsevier Academic. 2005. ISBN 0-12-370371-9. OCLC 57592120.{{cite book}}: CS1 maint: others (link) ^ Rao, Scott (2014). The coffee roaster's companion. Canada. ISBN 978-1-4951-1819-7. OCLC 888216257. ^ "Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-16. Retrieved 2012-07-28. ^ Roast Magazine (2017). The book of roast. Portland, Oregon: JC Publishing, Inc. pp. 38–39. ISBN 9780998771700. OCLC 1006391141. ^ "Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-07-10. Retrieved 2012-07-28., ^ "Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-18. Retrieved 2012-07-28. ^ Gene Spiller (9 October 1997). Caffeine. Los Altos, California, USA: SPHERA Foundation. p. 85. ISBN 978-0-8493-2647-9. ^ Hoffmann, James (2018). The World Atlas of Coffee 2nd Edition. Great Britain: Mitchell Beazley. p. 59. ISBN 978-1-78472-429-0. ^ Tfouni, Silvia A. V.; Carreiro, Larissa B.; Teles, Camila R. A.; Furlani, Regina P. Z.; Cipolli, Katia M. V. A. B.; Camargo, Mônica C. R. (March 2014). "Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure". International Journal of Food Science & Technology. 49 (3): 747–752. doi:10.1111/ijfs.12361. ^ Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka (December 2011). "Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting". Food Chemistry. 129 (3): 991–1000. doi:10.1016/j.foodchem.2011.05.059. PMID 25212328. ^ Wang, Rui; Xue, Jingjing; Meng, Lei; Lee, Jin-Wook; Zhao, Zipeng; Sun, Pengyu; Cai, Le; Huang, Tianyi; Wang, Zhengxu; Wang, Zhao-Kui; Duan, Yu (June 2019). "Caffeine Improves the Performance and Thermal Stability of Perovskite Solar Cells". Joule. 3 (6): 1464–1477. doi:10.1016/j.joule.2019.04.005. ^ Wahyuni, N L E; Rispiandi, R; Hariyadi, T (2020-05-19). "Effect of bean maturity and roasting temperature on chemical content of robusta coffee". IOP Conference Series: Materials Science and Engineering. 830 (2): 022019. Bibcode:2020MS&E..830b2019W. doi:10.1088/1757-899X/830/2/022019. ISSN 1757-899X. ^ Casal, S.; Beatriz Oliveira, M.; Ferreira, Margarida A. (March 2000). "HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee". Food Chemistry. 68 (4): 481–485. doi:10.1016/S0308-8146(99)00228-9., cited in Achieving sustainable cultivation of coffee : breeding and quality traits. Philippe Lashermes. Philadelphia, PA. 2018. p. 218. ISBN 978-1-78676-152-1. OCLC 969828311.{{cite book}}: CS1 maint: others (link) ^ Davids, Kenneth. Home Coffee Roasting: Romance and Revival. St. Martin's Griffin; revised edition, November 2003. ISBN 978-0-312-31219-0 ^ "9.13.2: Coffee Roasting" (PDF). AP-42: Compilation of Air Emissions Factors. EPA. Archived (PDF) from the original on 2008-07-24. Retrieved 2009-02-01.