Bibliografia

Evolution de plusieurs caractéristiques d'un café Arabica au cours d'un stockage expérimental effectué à cinq humidités relatives et quatre températures différentes.

Multon J.L., Poisson J., Cahagnier B., Hahn D., Barel M., Dos Santos A.C. 1974. Café Cacao Thé. vol.18 (2), p. 121-132.

Industrial Storage of Green Robusta Coffee under Tropical Conditions and Its Impact on Raw Material Quality and Ochratoxin A Content

Peter Bucheli , Inge Meyer, Alain Pittet , Gilles Vuataz , and Rinantonio Viani

J. Agric. Food Chem., 1998, 46 (11), pp 4507–4511

DOI: 10.1021/jf980468+

http://pubs.acs.org/doi/abs/10.1021/jf980468%2B?journalCode=jafcau

The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors

DIRK SELMAR*, GERHARD BYTOF and SVEN-ERIK KNOPP

Annals of Botany 101: 31–38, 2008. doi:10.1093/aob/mcm277

http://aob.oxfordjournals.org/content/101/1/31.full.pdf

Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging

Flávio Meira Borém, Fabiana Carmanini Ribeiro, Luisa Pereira Figueiredo, Gerson Silva Giomo,

Valquíria Aparecida Fortunato, Eder Pedroza Isquierdo

Journal of Stored Products Research 52 (2013) 1e6

http://grainpro.com/gpi/images/PDF/Commodity/The_coffee_research_from_Brazil_1-s2-0-S0022474X1200063X.pdf

Post-harvest Processing and Quality Assurance for Speciality/Organic Coffee Products

Alastair Hicks

http://www.journal.au.edu/au_techno/2002/jan2002/article2.pdf

Application of colour parameters for assessing the quality of Arabica and Robusta green coffee

Natalina Conceicao Bicho, Antonio Eduardo Leitao, Jose Cochicho Ramalho and Fernando Cebola Lidon.

Emir. J. Food Agric. 2014; 26(1): 09-17doi: 10.9755/ejfa.v26i1.17190

http://www.scopemed.org/?jft=137&ft=17190-47878-1-PB

Historia

All about coffee

by Ukers, William Harrison

https://archive.org/details/allaboutcoffee00ukeruoft

https://books.google.com.do/books/about/All_About_Coffee.html?id=Y5tXt7aoLNoC&redir_esc=y

https://www.amazon.com/All-About-Coffee-William-Ukers/dp/151204914X

La Aventura del café

Felipe Ferré

https://www.amazon.es/aventura-del-caf%C3%A9-Felipe-Ferr%C3%A9/dp/2905556021

The evolution of coffee apparatus

Capitulo 34 de Ukers

http://www.cluesheet.com/All-About-Coffee-XXXIV.htm

http://www.web-books.com/Classics/ON/B0/B701/39MB701.html

A brief history of coffee roasting in Portland, Oregon

Martyn Leaper

http://www.roastmagazine.com/resources/Articles/Roast_NovDec14_RoastCity.pdf

The first Starbucks coffee shop, Seattle - a history of cities in 50 buildings, day 36

https://www.theguardian.com/cities/2015/may/14/the-first-starbucks-coffee-shop-seattle-a-history-of-cities-in-50-buildings-day-36

Coffee Timeline

http://as.vanderbilt.edu/clas-resources/media/Coffee%20Timeline.pdf

From Bean to Cup: a history of coffee

Michael Firmin

http://www.cs.ubc.ca/~udls/slides/from-bean-to-cup.pdf

Highlights in the History of Coffee Science Related to Health

Maria Letícia Galluzzi Bizzo, Adriana Farah, Julie Ann Kemp, Luiza Berguinins Scancetti

Coffee in Health and Disease Prevention

http://dx.doi.org/10.1016/B978-0-12-409517-5.00002-4

Evolution of Coffee Roasting

http://www.nt.ntnu.no/users/skoge/prost/proceedings/aiche-2005/topical/pdffiles/T9/papers/600b.pdf

A Chapter in the History of Coffee: A Critical Edition and Translation of Murtad}a>az-Zabīdī’s Epistle on Coffee

Heather Marie Sweetser

Degree Master of Arts in the Graduate School of The Ohio State University

https://etd.ohiolink.edu/rws_etd/document/get/osu1339184075/inline

Museum for coffee technology

http://drescher.com.ar/active/htm/novedades/novedades_probat/temas_generales/museum_of_coffee_technology.pdf

A comparative study on design of turkish coffee brewing machines for self-service: “telve”, “kahwe” and “gondol”

Selen BAŞARIR

A Thesis Submitted to the Graduate School of Engineering and Sciences of İzmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE in Industrial Design. July 2005

http://library.iyte.edu.tr/tezler/master/endustriurunleritasarimi/T000328.pdf

Turkish Coffee: Arte and Factum –Paraphernalia of a Ritual from Ember to Cup

Aylin Öney Tan and Nihal Bursa

http://www.oxfordsymposium.org.uk/wp-content/uploads/2013/06/Tan-Bursa.pdf

The Development Process of Modern Household Objects. Coffee making devices for homes in the United States, 1900 - 1980

Omoya Shinsuke, The University of Shiga Prefecture

http://www.shc.usp.ac.jp/omoya/lab/activities/papers/coffee-making-devices-for-homes-in-the-us.pdf

A Review of Quality Coffee Roasting Degree Evaluation

A.M. Noor Aliah, A.M. Fareez Edzuan, A.M. Noor Diana

Journal of Applied Science and Agriculture, 10(7) Special 2015, Pages: 18-23

http://www.aensiweb.com/old/jasa/rjfh/2015/IPN%20Kuching%20Special/18-23.pdf

Coffee: its history, classification and description

by Walsh, Joseph M

https://archive.org/details/coffeeitshistory00walsuoft

Torrefaccion

Bernhard Rothfos: Coffee Consumption

Gordian-Max Rieck, 1986 - 472 páginas

Coffee: Volume 1: Chemistry

R. J. Clarke

Springer Science & Business Media, 6 dic. 2012 - 306 páginas

Coffee: Volume 2: Technology

R. J. Clarke

Springer Science & Business Media, 6 dic. 2012 - 321 páginas

Espresso Coffee: The Science of Quality

Andrea Illy, Rinantonio Viani

Academic Press, 2005 - 398 páginas

Espresso Italiano Roasting

Luigi Odello

http://www.assaggiatoricaffe.org/site/?q=en/content/books

Coffee: Recent Developments

Ronald Clarke, O. G. Vitzthum

ISBN: 978-0-632-05553-1

272 pages. April 2001, Wiley-Blackwell

http://www.wiley.com/WileyCDA/WileyTitle/productCd-0632055537.html

http://samples.sainsburysebooks.co.uk/9780470680216_sample_378622.pdf

Recent Developments in Coffee Roasting Technology

R. Perren, R. Geiger, S. Schenker, F. Escher

https://www.researchgate.net/publication/237713327_Recent_Developments_in_Coffee_Roasting_Technology

Batch coffee roasting; roasting energy use; reducing that use

Henry Schwartzberg

Food Science Dept., Univ. of Massachusetts, Amherst, Mass. United States

12th International Congress on Engineering and Food (ICEF). Quebec, Canada, June 14-18, 2015.

http://www.icef11.org/content/papers/fpd/FPD260.pdf

Most Common Coffee Roasting Mistakes Captured on Photos

https://coffeecourses.com/coffee-roasting-mistakes-photos/

Roasted coffee beans darker inside than outside

http://www.home-barista.com/home-roasting/roasted-coffee-beans-darker-inside-than-outside-t31916.html

Dark spots on lightly roasted coffee

http://www.home-barista.com/coffees/dark-spots-on-lightly-roasted-coffee-t17289.html

Get It Right The First Time. How To Prevent Roasting Defects And Taints

Willem J. Boot

http://www.roastmagazine.com/resources/Roasting101_Articles/Roasting/Roast_MayJune04_RulngRoastGetIt.pdf

Roast Right The First Time. How To Prevent Inconsistencies, Deficiencies and Errors

Willem J. Boot

https://bootcoffee.com/wp-content/uploads/2012/05/Ruling4_reprint_July05.pdf

Comparing the Major US Coffee Roasters

Willem J. Boot

https://bootcampcoffee.com/compare-coffee-roasters/

Roasted coffee beans darker inside than outside

http://www.home-barista.com/home-roasting/roasted-coffee-beans-darker-inside-than-outside-t31916.html

Sweet Maria's Macro Coffee Images

http://legacy.sweetmarias.com/Macro_Coffee_Images09/macro_coffee_images.php

Most Common Coffee Roasting Mistakes Captured on Photos

Willem Boot

https://coffeecourses.com/coffee-roasting-mistakes-photos/

Agtron M-Basic/II. Coffee roast analyzer owners manual

http://agtron.net/pdf/Mbas2om.pdf

Tonino Colorimeter

http://forum.homeroasters.org/forum/viewthread.php?thread_id=3895

Investigations on the Hot Air Roasting of Coffee Beans

Stefan Schenker

Swiss Federal Institute of Technology Zurich

Diss. ETHNo. 13620, 2000

http://e-collection.library.ethz.ch/eserv/eth:23461/eth-23461-02.pdf

Roast Development and Colour

Matthew Perger

https://baristahustle.com/roast-development-colour/

Impact of ‘‘ecological’’ post-harvest processing on coffee aroma: II. Roasted coffee

Oscar Gonzalez-Riosa, Mirna L. Suarez-Quiroza, Renaud Boulangerb, Michel Barelb,Bernard Guyotb, Joseph-Pierre Guiraudc, Sabine Schorr-Galindoc

http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.602.5388&rep=rep1&type=pdf

Brewing Espresso At Altitude

http://www.jimseven.com/2011/01/27/brewing-espresso-at-altitude/

Espresso Coffee: The Denver Effect

http://espressovivace.com/archives/lucidcafe/LC15.pdf

How does high altitude affect brewing?

http://www.home-barista.com/tips/how-does-high-altitude-affect-brewing-t1494.html

Physicochemical Changes of Coffee Beans During Roasting

Niya Wang

University of Guelph, 1912

https://atrium.lib.uoguelph.ca/xmlui/bitstream/handle/10214/3584/May%205,%20thesis--Niya%20Wang.pdf?sequence=1

Coffee under the microscope 3. Electron microscopy, plant cells and porosity

http://www.coffeesciencelab.com.au/hir/coffee-under-microscope-3

Sample records for coffee roasting process

http://www.science.gov/topicpages/c/coffee+roasting+process.html

Roaster's Guide for La Mula Geisha - Boot Coffee

FINCA LA MULA – PANAMA

https://bootcoffee.com/wp-content/uploads/2014/10/lamula_roasters_guide.pdf

Roasting Sun Dried Natural Geisha with Linea Café

Willem Boot

https://bootcampcoffee.com/roasting-geisha-linea-cafe/

Air Temperature Curve During Roasting

Willem Boot

https://bootcampcoffee.com/air-temperature-curve-roasting/

Is Mysterious Airflow so Mysterious?

Willem Boot

https://bootcampcoffee.com/coffee-roaster-airflow/

The Roast Development Time and the Rate of Raise – Pay by Sharing

Willem Boot

https://bootcampcoffee.com/qa-lenght-rd-bean-temperature-raise-rate/

What Does a Silent First Crack Mean?

Willem Boot

https://bootcampcoffee.com/first-crack-very-quite-or-out-of-t/

Coffee roasting and quenching technology – formation and stability of aroma compounds

Jürg Baggenstoss

Diss ETH No. 17696. Zürich, 2008

http://e-collection.library.ethz.ch/eserv/eth:30731/eth-30731-02.pdf

Developmentof coffee bean structure during roasting - Investigations on resistance and driving forces

A dissertation submitted to the SWISSFEDERALINSTITUTEOF TECHNOLOGY, ZÜRICH for the degree of Doctor of Technical Sciences presented by Raphael Geiger, Dipl. Lm.-Ing.ETH

Diss. ETHNo. 15430; Zürich2004

https://e-collection.library.ethz.ch/view/eth:27186

Coffee roasting and aroma formation: application of different time-temperature conditions.

Baggenstoss J, Poisson L, Kaegi R, Perren R, Escher F.

J Agric Food Chem. 2008 Jul 23;56(14):5836-46. doi: 10.1021/jf800327j. Epub 2008 Jun 24.

http://www.ncbi.nlm.nih.gov/pubmed/18572953

Influence of water quench cooling on degassing and aroma stability of roasted coffee.

Baggenstoss J, Poisson L, Luethi R, Perren R, Escher F.

J Agric Food Chem. 2007 Aug 8;55(16):6685-91. Epub 2007 Jul 6.

http://www.ncbi.nlm.nih.gov/pubmed/17616133

In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.

Santos JR1, Viegas O, Páscoa RN, Ferreira IM4, Rangel AO, Lopes JA.

Food Chem. 2016 Oct 1;208:103-10. doi: 10.1016/j.foodchem.2016.03.114. Epub 2016 Mar 30.

http://www.ncbi.nlm.nih.gov/pubmed/27132829

Near infrared spectroscopy: an analytical tool to predict coffee roasting degree.

Alessandrini L, Romani S, Pinnavaia G, Dalla Rosa M.

Anal Chim Acta. 2008 Sep 5;625(1):95-102. doi: 10.1016/j.aca.2008.07.013. Epub 2008 Jul 17.

http://www.ncbi.nlm.nih.gov/pubmed/18721545

Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.

Nebesny E, Budryn G.

Nahrung. 2002 Aug;46(4):279-82.

http://www.ncbi.nlm.nih.gov/pubmed/12224425

Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.

Sulaiman SF, Moon JK, Shibamoto T.

J Diet Suppl. 2011 Sep;8(3):293-310. doi: 10.3109/19390211.2011.593618. Epub 2011 Jul 11.

http://www.ncbi.nlm.nih.gov/pubmed/22432728

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.

Bicho NC, Leitão AE, Ramalho JC, De Alvarenga NB, Lidon FC.

Int J Food Sci Nutr. 2011 Dec;62(8):865-71. doi: 10.3109/09637486.2011.588594. Epub 2011 Oct 27.

http://www.ncbi.nlm.nih.gov/pubmed/22032554

On-line process monitoring of coffee roasting by resonant laser ionisation time-of-flight mass spectrometry: bridging the gap from industrial batch roasting to flavour formation inside an individual coffee bean.

Hertz-Schünemann R, Dorfner R, Yeretzian C, Streibel T, Zimmermann R.

J Mass Spectrom. 2013 Dec;48(12):1253-65. doi: 10.1002/jms.3299.

http://www.ncbi.nlm.nih.gov/pubmed/24338878

Looking into individual coffee beans during the roasting process: direct micro-probe sampling on-line photo-ionisation mass spectrometric analysis of coffee roasting gases.

Hertz-Schünemann R, Streibel T, Ehlert S, Zimmermann R.

Anal Bioanal Chem. 2013 Sep;405(22):7083-96. doi: 10.1007/s00216-013-7006-y. Epub 2013 May 10.

http://www.ncbi.nlm.nih.gov/pubmed/23657458

Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

López-Galilea I, Fournier N, Cid C, Guichard E.

http://www.ncbi.nlm.nih.gov/pubmed/17061834

How does roasting process influence the retention of coffee aroma compounds by lyophilized coffee extract?

López-Galilea I, Andriot I, de Peña MP, Cid C, Guichard E.

J Food Sci. 2008 Apr;73(3):S165-71. doi: 10.1111/j.1750-3841.2008.00672.x.

http://www.ncbi.nlm.nih.gov/pubmed/18387130

The effect of bean origin and temperature on grinding roasted coffee

Erol Uman, Maxwell Colonna-Dashwood, Lesley Colonna-Dashwood, Matthew Perger, Christian Klatt, Stephen Leighton, Brian Miller, Keith T. Butler, Brent C. Melot, Rory W. Speirs & Christopher H. Hendon

Scientific Reports 6, Article number: 24483 (2016). doi:10.1038/srep24483

http://www.nature.com/articles/srep24483

Coffee roasting: color and aroma-active sulfur compounds

Alberto Monteiro Cordeiro De Azeredo

University of Florida, 2011

http://ufdc.ufl.edu/UFE0043168/00001

Determination of Potent Odourants in Roasted Coffee by Stable Isotope Dilution Assays

P. Semmelroch, G. Laskawy, I. Blank and W. Groscht

Flavour and Fragrance Journal 10(1), 1-7.

http://www.imreblank.ch/FFJ_1995_10_1.pdf

Nespresso Coffee Conversation Symposium Review

https://www.nestle-nespresso.com/asset-library/documents/nespresso%20coffee%20conversation%20symposium%20review.pdf

Wake Up and Smell the Coffee Emissions

Chris O’Brien

https://beanactivist.wordpress.com/2007/12/30/wake-up-and-smell-the-coffee-emissions/

Influence of genotype, location and processing methods on the quality of coffee (Coffea arabica L.)

Mekonen Hailemichael Salla

Hawassa University, Hawassa, Ethiopia. June 2009

https://cgspace.cgiar.org/bitstream/handle/10568/669/Thesis_HailemichaelInflurence.pdf?sequence=1

Emission Estimation Technique Manual for Coffee Roasting

Australia

http://www.npi.gov.au/system/files/resources/4382fc20-e184-c874-f5d2-dea89eb7f289/files/fcoffee.pdf

The Grinder Paper: Explained

Matthew Perger | Apr 24, 2016

https://baristahustle.com/grinder-paper-explained/

What is the Shelf Life of Roasted Coffee? A Literature Review on Coffee Staling

Mya Stark

http://www.scaa.org/chronicle/2012/02/15/what-is-the-shelf-life-of-roasted-coffee-a-literature-review-on-coffee-staling/

Quenching method, moisture content, and aroma stability of roast and ground coffee

J. BAGGENSTOSS and F. Escher

https://home.zhaw.ch/yere/pdf/Teil70%20-%20Expression%20of%20Multidisciplinary.pdf

Packaging and the Shelf Life of Coffee

Maria Cristina Nicoli, Lara Manzocco, and Sonia Calligaris

Department of Food Science. University of Udine. Udine, Italy

http://academic.uprm.edu/fjperez/Backup%20Agosto%207%202015/Cursos/TMAG/TMAG%205025%20CITA%206005%20-%20Empaque/Libros%20de%20Texto/Food%20Packaging%20and%20Shelf%20Life%20A%20Practical%20Guide/Chapter%2011.%20Packaging%20and%20the%20Shelf%20Life%20of%20Coffee.pdf

Predicting Algorithms for Oxygen Uptake and Shelf Life of Dry Foodsand the Application to Coffee.

C. Cardelli and T. P. Labuza.

https://www.researchgate.net/publication/2398212_Predicting_Algorithms_for_Oxygen_Uptake_and_Shelf_Life_of_Dry_Foods_and_the_Application_to_Coffee

Coffee fermentation and ﬂavor – An intricate and delicate relationship

Liang Wei Leea, Mun Wai Cheongb, Philip Curranb, Bin Yuc, Shao Quan Liu

Food Chemistry 185 · October 2015. DOI: 10.1016/j.foodchem.2015.03.124

https://www.researchgate.net/publication/274968228_Coffee_fermentation_and_flavor_-_An_intricate_and_delicate_relationship

A Further Tool To Monitor the Coffee Roasting Process: Aroma Composition and Chemical Indices

Manuela R. Ruosi, Chiara Cordero, Cecilia Cagliero, Patrizia Rubiolo, Carlo Bicchi, Barbara Sgorbini*, and Erica Liberto

Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via P. Giuria 9, I-10125 Torino, Italy

J. Agric. Food Chem., 2012, 60 (45), pp 11283–11291

DOI: 10.1021/jf3031716

Publication Date (Web): October 19, 2012

http://pubs.acs.org/doi/abs/10.1021/jf3031716?journalCode=jafcau

Release Kinetics of Volatile Organic Compounds from Roasted and Ground Coffee: Online Measurements by PTR-MS and Mathematical Modeling

Maria-L. Mateus*†, Christian Lindinger§, Jean-C. Gumy† and Remy Liardon†

Nestlé Product Technology Center, CH-1350 Orbe, Switzerland, and Nestlé Research Center, CH-1000 Lausanne, Switzerland

J. Agric. Food Chem., 2007, 55 (25), pp 10117–10128

DOI: 10.1021/jf071901v

Publication Date (Web): November 10, 2007

http://pubs.acs.org/doi/abs/10.1021/jf071901v?journalCode=jafcau

Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air

Article (PDF Available) in Food Chemistry 131(3):811–816 · April 2012 with 94 Reads

DOI: 10.1016/j.foodchem.2011.09.048

https://www.researchgate.net/publication/257164036_Effect_of_roasting_conditions_and_grinding_on_free_radical_contents_of_coffee_beans_stored_in_air

Development of coffee bean structure during roasting Investigations on resistance and driving forces

Author(s) Geiger, Raphael

Publication Place Zürich

Publication Date 2004

Notes Diss., Technische Wissenschaften, Eidgenössische Technische Hochschule ETH Zürich, Nr. 15430, 2004

https://e-collection.library.ethz.ch/view/eth:27186

Effects of Origin and Treatment of the Roasting Process on the Aromatic and Sensorial composition of Coffee

Giovanni Mastronardi

University Of Udine. Faculty Of Agriculture

Doctoral course in Food Science. Department of Food Science

https://dspace-uniud.cineca.it/bitstream/10990/95/1/Tesi%20definitiva%20Dottorato%20Mastronardi%20A5.pdf

Variations in Coffee Processing and Their Impact on Quality and Consistency

Noah Daniels

A Report Submitted in partial fulfillment of the requirements for the degree of

Master Of Science In Forestry. Michigan Technological University. 2009

https://www.mtu.edu/peacecorps/programs/forestry/pdfs/noah-daniels-thesis-final.pdf

Una Guía de la Progresión de Aumento de la Temperatura (RoR)

Angie Molina

https://www.perfectdailygrind.com/2017/08/progresion-de-aumento-de-la-temperatura-ror/

Roast profile análisis

Morten Münchow

https://coffee-mind.com/profile/

Focus on...the Rate of Rise

https://www.cropster.com/news-detail/focus-onthe-rate-of-rise/

A Scientific Approach to Coffee Freshness

Chahan Yeretzian

https://scanews.coffee/podcast/53/a-scientific-approach-to-coffee-freshness-chahan-yeretzian-expo-lectures-2018/

The Quest for Freshness- A Scientific Approach to Coffee Freshness

Chahan YERETZIAN

https://static1.squarespace.com/static/584f6bbef5e23149e5522201/t/5cde81f91fdd5a00011f0246/1558086149922/SCA-EXPO_Seattle2018_Freshness-Chahan-Post.pdf

Curso CQI-ACCE Torrefaccion Bogota

https://pdfslide.net/documents/curso-cqi-acce-torrefaccion-bogota.html

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