Freshly Roasted Coffee Re-Evaluated: A Pilot Study on the Impact of Post-Roast Maturation on Sensory Experience
‘Freshly roasted’ has long been considered the ultimate indicator of coffee quality. This study challenges this concept by arguing that coffee, as a complex processed agricultural product, undergoes a critical developmental ‘maturation’ phase after roasting that is significant for its sensory experi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-07-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/109/1/8 |
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