Penulis: Firmansyah, M.Sc & Suhendra, M.Sc
Tahun terbit: 2022
Jumlah halaman: 107
Dimensi: 15.5 x 23 cm
Penerbit: Yayasan Sahabat Alam Rafflesia
ISBN: 978-623-427-069-3
Sinopsis: Coffee is one of the most popular beverages in the world for drinkers. This is due to the fact that it is considered a plantation commodity with the second highest trade value in the world. After drinking it, you can detect its distinctive taste and aroma. Although these advantages are substantial, there is a critical point where the volatile aroma disappears during storage. A lengthy process like this creates a matrix of compounds that each variable of origin, roasting, fermenting, grinding, and brewing gives each cup a unique flavour and aroma. Currently, scientists are grappling with the issue of how to create compounds that are appropriate for consumption. This is done by taking into account both their advantages and disadvantages after they have been created. As a result of these answers, it would seem that the answers to these questions would be of substantial benefit to consumers as connoisseurs, farmers as sellers, scientists as critics and suggestions, as well as governments as the ones responsible for ensuring the quality of coffee during the processing and storage process.