The Science of Roasting for Functional Benefits | Ildi Revi
Автор: PRF (Producer & Roaster Forum)
Загружено: 2025-04-15
Просмотров: 58
Join Ildi Revi as she explores how roasting affects the bioactive compounds in coffee, impacting antioxidants, acids, proteins, and alkaloids. Learn practical strategies to adjust roast profiles for enhanced taste and wellness, bridging lab research with real-world applications. Get actionable insights into optimizing coffee for both flavor and functional benefits with sensory evaluations and data comparisons.
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