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Coffee pp 73-107 | Cite as

Roasting and Grinding

  • R. J. Clarke
Chapter

Abstract

To enable the conversion of the selected green coffee blend into a consumable beverage, three operations are needed: roasting, followed by grinding, and finally brewing. Only by roasting is the characteristic flavour and headspace aroma of coffee developed; and grinding of the roast whole beans is necessary in order that both the soluble solids and flavour volatile substances be sufficiently extracted by infusion or brewing with hot water to provide a beverage of required strength for immediate consumption, or an extract for subsequent drying in instant coffe manufacture.

Keywords

Screen Analysis Ground Coffee Green Coffee Roasted Coffee Exothermic Heat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers LTD 1987

Authors and Affiliations

  • R. J. Clarke
    • 1
  1. 1.Formerly of General Foods LtdBanbury, OxonUK

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