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Kirk-Othmer Encyclopedia of Chemical Technology

Coffee

Standard Article

Gerald S. Wasserman¹, Allan Bradbury¹, Theodore Cruz¹, Simon Penson¹

¹Kraft Foods Corporation

DOI: 10.1002/0471238961.0315060623011919.a01.pub2
Article Online Posting Date: October 18, 2002

Abstract | Full Text: PDF (163K)

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Abstract

This article presents a description of coffee processing technology; coffee chemistry and coffee consumption trends. Special attention is given to green coffee processing, the chemistry of green coffee, the effects of roasting and brewing upon chemistry, as well as the chemistry of instant or soluble coffee. Processing and packaging of roasted, ground, instant and decaffeinated coffees are discussed. The economics of green coffee, as well as the import and world production figures for 1999–2000, are included. Emerging activity in coffee biotechnology is also discussed.

Keywords: coffee; roasting; grinding; packaging; chemistry; decaffeinated; percolation; biotechnology; Coffee; Green coffee; Processing; Roasting; Brewing; Processing; Packaging; Instant coffee; Decaffeinated coffee; Regulations; Coffee substitutes; Liquid products