Kaffeebuch: »Kaffee – Genuss, Passion, Wissenschaft« von Nicole Gisi KM Produkte Origin of beans

Origin of beans

Through the quick roast we retain the delicate acidity and fruity berry notes in the coffee

dieser Kaffee aber ist sehr hart — Canephoras haben harte Zellwände und brauchen sehr viel Hitze für eine schnellere Röstung

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Kaffeebuch: »Kaffee – Genuss, Passion, Wissenschaft« von Nicole Gisi KM Produkte Origin of beansNicole Gisi, former head roaster at Delica AG, published this beautiful reference work on coffee in 2016. Across 180 pages, she discusses coffee in a precise, well founded, yet easy to understand manner. The book is elaborately designed and is impressive not only in its content but also in its tactile quality. Gisi eloquently navigates through history, botany, cultivation, quality, storage, the stock market, chemical components, origins, green coffee,