During roasting, heat is transferred to coffee beans in the roaster by conduction, convection and radiation.
Results of the interpreted coffee taste analysis and the normals should be compared according to international tasting norms.
We dedicate these musics to whole people that work for developing the coffee industry.
The methods of harvesting ripe coffee are selective picking (hand picking), strip picking or machine harvesting.
"Good quality coffee cannot be obtained from bad green coffee. High quality aroma and taste can only be obtained from high quality green coffee"
Topics as history, green beans, brewing and tasting, which are the key essentials for an expert roaster, are also included in this book.