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The Art and Science of Coffee Fermentation: A Guide to Biotransformation Marcel Hackler
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The Art and Science of Coffee Fermentation: A Guide to Biotransformation
Marcel Hackler
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.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | June 10, 2025 |
| ISBN13 | 9783031915987 |
| Publishers | Springer International Publishing AG |
| Pages | 118 |
| Dimensions | 203 × 126 × 9 mm · 146 g |
| Language | German |
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