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The key for fermentations are microorganisms, which occur naturally on coffee cherries. Thus, it is very interesting to know which microorganisms produced specific aroma precursors that formed aromas while roasting and were skillfully brewed into a cup of coffee.

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THE MAIN ACTORS

  • 章节

  • 发表日期：

    2025年

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  • Marcel Hackler,
  • Vinzenz Särchen

摘要

The key for fermentations are microorganisms, which occur naturally on coffee cherries. Thus, it is very interesting to know which microorganisms produced specific aroma precursors that formed aromas while roasting and were skillfully brewed into a cup of coffee.