LEADER 03595nam 22007335 450 001 9911007481503321 005 20250601130238.0 010 $a3-031-91599-2 024 7 $a10.1007/978-3-031-91599-4 035 $a(CKB)39203958000041 035 $a(MiAaPQ)EBC32151519 035 $a(Au-PeEL)EBL32151519 035 $a(DE-He213)978-3-031-91599-4 035 $a(EXLCZ)9939203958000041 100 $a20250601d2025 u| 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe Art and Science of Coffee Fermentation $eA Guide to Biotransformation /$fby Marcel Hackler, Vinzenz Särchen 205 $a1st ed. 2025. 210 1$aCham :$cSpringer Nature Switzerland :$cImprint: Springer,$d2025. 215 $a1 online resource (119 pages) 311 08$a3-031-91598-4 327 $aIntroduction -- Coffee flavor development -- Basics of fermentation -- The main actors -- Coffee processing -- Let?s put it all together -- Sustainability & wastewater -- Some last words. 330 $aThis book covers the crucial yet often overlooked fermentation process that transforms coffee beans after harvest. During the washing and drying stages, raw coffee beans are exposed to their environment, allowing microorganisms to naturally settle and break down nutrients in the mucilage layer. This intentional microbial digestion is well-known among coffee growers but remains unfamiliar to many coffee consumers. Starting with an overview of the coffee processing chain, the book then explores the critical steps of fermentation. It reveals how secondary metabolites produced by microorganisms play a significant role in shaping coffee's unique flavors. Each chapter provides detailed insights into various metabolic pathways and the key groups of microorganisms involved, connecting fermentation to every stage of coffee processing. The authors? combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation. By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product. This fermentation process is essential in creating the rich, complex flavours that make our morning cup of coffee so delightful. 606 $aFood$xAnalysis 606 $aChemistry 606 $aBiochemical engineering 606 $aSustainability 606 $aMicrobiology 606 $aAgriculture 606 $aRefuse and refuse disposal 606 $aFood Chemistry 606 $aBioprocess Engineering 606 $aSustainability 606 $aMicrobiology 606 $aAgriculture 606 $aWaste Management/Waste Technology 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aBiochemical engineering. 615 0$aSustainability. 615 0$aMicrobiology. 615 0$aAgriculture. 615 0$aRefuse and refuse disposal. 615 14$aFood Chemistry. 615 24$aBioprocess Engineering. 615 24$aSustainability. 615 24$aMicrobiology. 615 24$aAgriculture. 615 24$aWaste Management/Waste Technology. 676 $a543 676 $a664.07 700 $aHackler$b Marcel$01830516 701 $aSärchen$b Vinzenz$01830517 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911007481503321 996 $aThe Art and Science of Coffee Fermentation$94400953 997 $aUNINA