Rapport
The programme of the working group on the wet processing of coffee (formed in May 1965 at the second symposium on the chemistry of coffee) was finally drawn up in March 1966: it included a comparison of at least five processes applied to one single variety of coffee and at roughly the same time so as to seed if the results previously found valid in East Africa, were universally applicable. Five countries took part in this study, twenty eight separate experiments were made and one hundred and fifty nine samples were examined. The evaluation of the cup qualities of the samples caused certain difficulties: four liquoring centres took part in the tasting. The essentials of the numerous data assembled are set forth in this report: overall quality of the coffee (taking together its appearance in the green state, in the roasted state and the quality of the beverage) and the cup quality, for each of the processes employed. It appears that the different wet processes give similar results in the various producing countries; that the evaluation of cup quality various considerably according to the country in which the coffee is tasted; that there exists a positive correlation between the overall quality of the coffee and the cup quality; that the quality of coffee depends very largely on the process used in the preparation. The observations made previously in East Africa have been confirmed
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1968
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| Subjects: | PROCESAMIENTO, TECNOLOGIA DE LOS ALIMENTOS, CALIDAD, BEBIDAS, BENEFICIO POR VIA HUMEDA, |
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| Summary: | The programme of the working group on the wet processing of coffee (formed in May 1965 at the second symposium on the chemistry of coffee) was finally drawn up in March 1966: it included a comparison of at least five processes applied to one single variety of coffee and at roughly the same time so as to seed if the results previously found valid in East Africa, were universally applicable. Five countries took part in this study, twenty eight separate experiments were made and one hundred and fifty nine samples were examined. The evaluation of the cup qualities of the samples caused certain difficulties: four liquoring centres took part in the tasting. The essentials of the numerous data assembled are set forth in this report: overall quality of the coffee (taking together its appearance in the green state, in the roasted state and the quality of the beverage) and the cup quality, for each of the processes employed. It appears that the different wet processes give similar results in the various producing countries; that the evaluation of cup quality various considerably according to the country in which the coffee is tasted; that there exists a positive correlation between the overall quality of the coffee and the cup quality; that the quality of coffee depends very largely on the process used in the preparation. The observations made previously in East Africa have been confirmed |
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