Over-fermented beans and stinkers as defectives of arabica coffee
Defective Arabica coffee beans known as `over-fermented' beans or `stinkers' have been studied in Kenya. Mixed with normal beans they will impart an `unclean', `fermented' or `foul' taint to a coffee liquour. It was found that these beans could only be defined by the taint imparted to the coffee liquour, since the raw appearance varied greatly. It was concluded that they are produced during the processing of coffee and are not, therefore, a product of cultural conditions. In the laboratory all grades of over-fermented beans were produced by heating `white stage' coffee beans to temperatures between 43{eth}C and 60{eth}C. In the coffee factory the main cause of over-fermented beans is probably the self heating of white stage coffee stored in bulk before drying to the `black stage'. This remains to be proved. Other sources of over-fermented beans are likely to be fermentation tanks and drying tables when normal beans are subjected to specified conditions
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| Subjects: | COFFEA ARABICA, TECNOLOGIA DE LOS ALIMENTOS, PROCESAMIENTO, FERMENTACION, CALIDAD, GRANOS SOBREFERMENTADOS, BENEFICIO, CALIDAD DEL GRANO, DEFECTOS DEL GRANO, |
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KOHA-OAI-BVE:733082020-02-03T21:40:42ZOver-fermented beans and stinkers as defectives of arabica coffee 99733 Northmore, J.M. Set 1969Defective Arabica coffee beans known as `over-fermented' beans or `stinkers' have been studied in Kenya. Mixed with normal beans they will impart an `unclean', `fermented' or `foul' taint to a coffee liquour. It was found that these beans could only be defined by the taint imparted to the coffee liquour, since the raw appearance varied greatly. It was concluded that they are produced during the processing of coffee and are not, therefore, a product of cultural conditions. In the laboratory all grades of over-fermented beans were produced by heating `white stage' coffee beans to temperatures between 43{eth}C and 60{eth}C. In the coffee factory the main cause of over-fermented beans is probably the self heating of white stage coffee stored in bulk before drying to the `black stage'. This remains to be proved. Other sources of over-fermented beans are likely to be fermentation tanks and drying tables when normal beans are subjected to specified conditionsDefective Arabica coffee beans known as `over-fermented' beans or `stinkers' have been studied in Kenya. Mixed with normal beans they will impart an `unclean', `fermented' or `foul' taint to a coffee liquour. It was found that these beans could only be defined by the taint imparted to the coffee liquour, since the raw appearance varied greatly. It was concluded that they are produced during the processing of coffee and are not, therefore, a product of cultural conditions. In the laboratory all grades of over-fermented beans were produced by heating `white stage' coffee beans to temperatures between 43{eth}C and 60{eth}C. In the coffee factory the main cause of over-fermented beans is probably the self heating of white stage coffee stored in bulk before drying to the `black stage'. This remains to be proved. Other sources of over-fermented beans are likely to be fermentation tanks and drying tables when normal beans are subjected to specified conditionsCOFFEA ARABICATECNOLOGIA DE LOS ALIMENTOSPROCESAMIENTOFERMENTACIONCALIDADGRANOS SOBREFERMENTADOSBENEFICIOCALIDAD DEL GRANODEFECTOS DEL GRANOKenya Coffee (Kenia) |
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COFFEA ARABICA TECNOLOGIA DE LOS ALIMENTOS PROCESAMIENTO FERMENTACION CALIDAD GRANOS SOBREFERMENTADOS BENEFICIO CALIDAD DEL GRANO DEFECTOS DEL GRANO COFFEA ARABICA TECNOLOGIA DE LOS ALIMENTOS PROCESAMIENTO FERMENTACION CALIDAD GRANOS SOBREFERMENTADOS BENEFICIO CALIDAD DEL GRANO DEFECTOS DEL GRANO |
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COFFEA ARABICA TECNOLOGIA DE LOS ALIMENTOS PROCESAMIENTO FERMENTACION CALIDAD GRANOS SOBREFERMENTADOS BENEFICIO CALIDAD DEL GRANO DEFECTOS DEL GRANO COFFEA ARABICA TECNOLOGIA DE LOS ALIMENTOS PROCESAMIENTO FERMENTACION CALIDAD GRANOS SOBREFERMENTADOS BENEFICIO CALIDAD DEL GRANO DEFECTOS DEL GRANO 99733 Northmore, J.M. Over-fermented beans and stinkers as defectives of arabica coffee |
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Defective Arabica coffee beans known as `over-fermented' beans or `stinkers' have been studied in Kenya. Mixed with normal beans they will impart an `unclean', `fermented' or `foul' taint to a coffee liquour. It was found that these beans could only be defined by the taint imparted to the coffee liquour, since the raw appearance varied greatly. It was concluded that they are produced during the processing of coffee and are not, therefore, a product of cultural conditions. In the laboratory all grades of over-fermented beans were produced by heating `white stage' coffee beans to temperatures between 43{eth}C and 60{eth}C. In the coffee factory the main cause of over-fermented beans is probably the self heating of white stage coffee stored in bulk before drying to the `black stage'. This remains to be proved. Other sources of over-fermented beans are likely to be fermentation tanks and drying tables when normal beans are subjected to specified conditions |
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| topic_facet |
COFFEA ARABICA TECNOLOGIA DE LOS ALIMENTOS PROCESAMIENTO FERMENTACION CALIDAD GRANOS SOBREFERMENTADOS BENEFICIO CALIDAD DEL GRANO DEFECTOS DEL GRANO |
| author |
99733 Northmore, J.M. |
| author_facet |
99733 Northmore, J.M. |
| author_sort |
99733 Northmore, J.M. |
| title |
Over-fermented beans and stinkers as defectives of arabica coffee |
| title_short |
Over-fermented beans and stinkers as defectives of arabica coffee |
| title_full |
Over-fermented beans and stinkers as defectives of arabica coffee |
| title_fullStr |
Over-fermented beans and stinkers as defectives of arabica coffee |
| title_full_unstemmed |
Over-fermented beans and stinkers as defectives of arabica coffee |
| title_sort |
over-fermented beans and stinkers as defectives of arabica coffee |
| publishDate |
Set |
| work_keys_str_mv |
AT 99733northmorejm overfermentedbeansandstinkersasdefectivesofarabicacoffee |
| _version_ |
1756057770020306944 |