The production and consumption of coffee are increasing despite the roadblocks to its
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …

Spent coffee grounds (SCG) are a potentially valuable source of lipids for sustainable
production of biofuels. However, there are several feedstock properties and solvent …

This paper aims to assess the sustainability of coffee production in Brazil by a framework at
the farm level. The framework developed comprises four dimensions of sustainability …

Sixty-seven roasted coffee samples from different regions of Brazil cultivated using organic,
conventional and biodynamic farming practices were analysed and quantified using high …

Proses penyangraian adalah salah satu proses sekunder dalam pengolahan kopi. Variabel
yang digunakan pada saat proses penyangraian beragam diantaranya adalah suhu awal …

The quality of the brewed coffee depends on various factors. Resting time of roasted coffee
beans is one of the processes that can affect the sensory charac-teristics of coffee brew …

The objective of this work was to evaluate the influence of roasting, blending, and grinding
on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic …

The objective of this study was to model the kinetics of water sorption in roasted and ground
coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm-1 …

This study was carried out to evaluate the physicochemical characteristics of roasted coffee
beans and sensory tests for Lampung Robusta ground coffee from several types of roasting …

Spent coffee grounds (SCG) are the main residues of the coffee industry, and a potentially
valuable source of lipids for sustainable biodiesel production. However, feedstock …