Coffee roasting (English Wikipedia)

"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-16. Retrieved 2012-07-28.
"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-07-10. Retrieved 2012-07-28.
"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-18. Retrieved 2012-07-28.

doi.org

Tfouni, Silvia A. V.; Carreiro, Larissa B.; Teles, Camila R. A.; Furlani, Regina P. Z.; Cipolli, Katia M. V. A. B.; Camargo, Mônica C. R. (March 2014). "Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure". International Journal of Food Science & Technology. 49 (3): 747–752. doi:10.1111/ijfs.12361.
Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka (December 2011). "Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting". Food Chemistry. 129 (3): 991–1000. doi:10.1016/j.foodchem.2011.05.059. PMID 25212328.
Wang, Rui; Xue, Jingjing; Meng, Lei; Lee, Jin-Wook; Zhao, Zipeng; Sun, Pengyu; Cai, Le; Huang, Tianyi; Wang, Zhengxu; Wang, Zhao-Kui; Duan, Yu (June 2019). "Caffeine Improves the Performance and Thermal Stability of Perovskite Solar Cells". Joule. 3 (6): 1464–1477. doi:10.1016/j.joule.2019.04.005.
Wahyuni, N L E; Rispiandi, R; Hariyadi, T (2020-05-19). "Effect of bean maturity and roasting temperature on chemical content of robusta coffee". IOP Conference Series: Materials Science and Engineering. 830 (2): 022019. Bibcode:2020MS&E..830b2019W. doi:10.1088/1757-899X/830/2/022019. ISSN 1757-899X.
Casal, S.; Beatriz Oliveira, M.; Ferreira, Margarida A. (March 2000). "HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee". Food Chemistry. 68 (4): 481–485. doi:10.1016/S0308-8146(99)00228-9., cited in Achieving sustainable cultivation of coffee : breeding and quality traits. Philippe Lashermes. Philadelphia, PA. 2018. p. 218. ISBN 978-1-78676-152-1. OCLC 969828311.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

elsevier.com

linkinghub.elsevier.com

Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka (December 2011). "Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting". Food Chemistry. 129 (3): 991–1000. doi:10.1016/j.foodchem.2011.05.059. PMID 25212328.
Casal, S.; Beatriz Oliveira, M.; Ferreira, Margarida A. (March 2000). "HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee". Food Chemistry. 68 (4): 481–485. doi:10.1016/S0308-8146(99)00228-9., cited in Achieving sustainable cultivation of coffee : breeding and quality traits. Philippe Lashermes. Philadelphia, PA. 2018. p. 218. ISBN 978-1-78676-152-1. OCLC 969828311.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

epa.gov

www3.epa.gov

"9.13.2: Coffee Roasting" (PDF). AP-42: Compilation of Air Emissions Factors. Archived (PDF) from the original on 2008-07-24. Retrieved 2009-02-01. {{cite book}}: |website= ignored (help)

epa.gov

"9.13.2: Coffee Roasting" (PDF). AP-42: Compilation of Air Emissions Factors. Archived (PDF) from the original on 2008-07-24. Retrieved 2009-02-01. {{cite book}}: |website= ignored (help)

gamberorosso.it

Rosso, Gambero (2018-12-07). "Muore Gianni Frasi del Caffè Giamaica: il torrefattore degli chef". Gambero Rosso (in Italian). Retrieved 2023-08-29.

harvard.edu

ui.adsabs.harvard.edu

Wahyuni, N L E; Rispiandi, R; Hariyadi, T (2020-05-19). "Effect of bean maturity and roasting temperature on chemical content of robusta coffee". IOP Conference Series: Materials Science and Engineering. 830 (2): 022019. Bibcode:2020MS&E..830b2019W. doi:10.1088/1757-899X/830/2/022019. ISSN 1757-899X.

identitagolose.it

"Il mio ricordo di Gianni Frasi. Nei chicchi di caffè aveva condensato la vita". Identità Golose Web: magazine italiano di cucina internazionale (in Italian). Retrieved 2023-08-29.

mondadoristore.it

"#mondoristorante – Luca Farinotti". www.mondadoristore.it/ (in Italian). Retrieved 2023-08-29.

ncausa.org

"Coffee Roasts Guide". Archived from the original on 2016-09-26.

nih.gov

pubmed.ncbi.nlm.nih.gov

Hečimović, Ivana; Belščak-Cvitanović, Ana; Horžić, Dunja; Komes, Draženka (December 2011). "Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting". Food Chemistry. 129 (3): 991–1000. doi:10.1016/j.foodchem.2011.05.059. PMID 25212328.

premiobancarella.it

admin (2019-04-11). "PREMIO SELEZIONE BANCARELLA DELLA CUCINA 2019". Premio Bancarella – Pontremoli – Lunigiana (in Italian). Retrieved 2023-08-29.

reuters.com

Lipka, Mitch (March 27, 2014). "Your money: Getting the biggest caffeine buzz for your buck". Reuters. Retrieved June 24, 2024.

web.archive.org

Eckhardt, Robyn (November 6, 2009). "Asia's best coffee – Vietnam". The Wall Street Journal. Archived from the original on April 27, 2015. Retrieved 2014-12-02.
"Coffee Roasts Guide". Archived from the original on 2016-09-26.
"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-16. Retrieved 2012-07-28.
"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-07-10. Retrieved 2012-07-28.
"Glossary of Coffee and Espresso Terms". Coffee Review. Archived from the original on 2012-06-18. Retrieved 2012-07-28.
"9.13.2: Coffee Roasting" (PDF). AP-42: Compilation of Air Emissions Factors. Archived (PDF) from the original on 2008-07-24. Retrieved 2009-02-01. {{cite book}}: |website= ignored (help)

wiley.com

doi.wiley.com

Tfouni, Silvia A. V.; Carreiro, Larissa B.; Teles, Camila R. A.; Furlani, Regina P. Z.; Cipolli, Katia M. V. A. B.; Camargo, Mônica C. R. (March 2014). "Caffeine and chlorogenic acids intake from coffee brew: influence of roasting degree and brewing procedure". International Journal of Food Science & Technology. 49 (3): 747–752. doi:10.1111/ijfs.12361.

worldcat.org

search.worldcat.org

Andrea Illy; Rinantonio Viani, eds. (2005). Espresso coffee : the science of quality (2nd ed.). Amsterdam: Elsevier Academic. ISBN 0-12-370371-9. OCLC 57592120.
Sivetz, Michael (1979). Coffee technology. Norman W. Desrosier. Westport, Conn.: AVI Pub. Co. ISBN 0-87055-269-4. OCLC 4804343.
Roast Magazine (2017). The book of roast. Vol. p:461. Portland, Oregon: JC Publishing, Inc. ISBN 978-0-9987717-0-0. OCLC 1006391141.
Coffee : recent developments. R. J. Clarke, O. G. Vitzthum. Oxford: Blackwell Science. 2001. ISBN 978-0-470-69049-9. OCLC 214281450.{{cite book}}: CS1 maint: others (link)
Espresso coffee : the science of quality. Andrea Illy, Rinantonio Viani (2nd ed.). Amsterdam: Elsevier Academic. 2005. ISBN 0-12-370371-9. OCLC 57592120.{{cite book}}: CS1 maint: others (link)
Rao, Scott (2014). The coffee roaster's companion. Canada. ISBN 978-1-4951-1819-7. OCLC 888216257.{{cite book}}: CS1 maint: location missing publisher (link)
Roast Magazine (2017). The book of roast. Portland, Oregon: JC Publishing, Inc. pp. 38–39. ISBN 9780998771700. OCLC 1006391141.
Wahyuni, N L E; Rispiandi, R; Hariyadi, T (2020-05-19). "Effect of bean maturity and roasting temperature on chemical content of robusta coffee". IOP Conference Series: Materials Science and Engineering. 830 (2): 022019. Bibcode:2020MS&E..830b2019W. doi:10.1088/1757-899X/830/2/022019. ISSN 1757-899X.
Casal, S.; Beatriz Oliveira, M.; Ferreira, Margarida A. (March 2000). "HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee". Food Chemistry. 68 (4): 481–485. doi:10.1016/S0308-8146(99)00228-9., cited in Achieving sustainable cultivation of coffee : breeding and quality traits. Philippe Lashermes. Philadelphia, PA. 2018. p. 218. ISBN 978-1-78676-152-1. OCLC 969828311.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

worldcat.org

Sivetz, Michael (1979). Coffee technology. Norman W. Desrosier. Westport, Conn.: AVI Pub. Co. ISBN 0-87055-269-4. OCLC 4804343.
Roast Magazine (2017). The book of roast. Vol. p:461. Portland, Oregon: JC Publishing, Inc. ISBN 978-0-9987717-0-0. OCLC 1006391141.
Coffee : recent developments. R. J. Clarke, O. G. Vitzthum. Oxford: Blackwell Science. 2001. ISBN 978-0-470-69049-9. OCLC 214281450.{{cite book}}: CS1 maint: others (link)
Espresso coffee : the science of quality. Andrea Illy, Rinantonio Viani (2nd ed.). Amsterdam: Elsevier Academic. 2005. ISBN 0-12-370371-9. OCLC 57592120.{{cite book}}: CS1 maint: others (link)
Rao, Scott (2014). The coffee roaster's companion. Canada. ISBN 978-1-4951-1819-7. OCLC 888216257.{{cite book}}: CS1 maint: location missing publisher (link)
Casal, S.; Beatriz Oliveira, M.; Ferreira, Margarida A. (March 2000). "HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee". Food Chemistry. 68 (4): 481–485. doi:10.1016/S0308-8146(99)00228-9., cited in Achieving sustainable cultivation of coffee : breeding and quality traits. Philippe Lashermes. Philadelphia, PA. 2018. p. 218. ISBN 978-1-78676-152-1. OCLC 969828311.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)

wsj.com

Eckhardt, Robyn (November 6, 2009). "Asia's best coffee – Vietnam". The Wall Street Journal. Archived from the original on April 27, 2015. Retrieved 2014-12-02.