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PC 1.05 Reddening

Reddening Pigments are the chemicals responsible for the colour of a fruit’s skin and flesh. As fruits ripen, pigments undergo many changes, including the following (M. Knee, 2002, pp. 9–10):…

Æ 5.10 Recap and Glossary

Recap Single-boiler espresso machines heat the brewing water via a heat exchanger in the steam boiler. The brewing temperature is then moderated by the thermosyphon, which cools the water enough…

PC 1.06 Brix

Hand held refractometers are inexpensive, don’t require batteries and work in ambient light. They are a commonly used system for determining the sucrose content in the juice of coffee cherries…

PC 1.04 Fruit Softening

As with most fruits, coffee cherries become softer as they ripen due to the breakdown of structural polysaccharides, including protopectin and cellulose. Tissue softening is attributed to the enzymatic degradation…