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The brand new Brazilian specialty coffee market
(Taylor & Francis, 2019)
Discrimination of production environments of specialty coffees by means of stable isotopes and discriminant model
(2014)
The south of Minas Gerais, Brazil stands out among various regions through its capacity for production of specialty coffees. Its potential, manifested through being one of the most award-winning Brazilian regions in recent ...
Direct trade in the specialty coffee market: contributions, limitations and new lines of research
(Escola Superior de Propaganda e Marketing, 2020)
Análise qualitativa exploratória de cafés especiais, com enfoque no café gelado, utilizando a técnica grupo de focoExploratory qualitative analysis of specialty coffee, focusing on cold brew, using the focus group technique
(Universidade Federal de LavrasUFLAbrasilDepartamento de Ciência dos Alimentos, 2020)
Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)
(2023)
Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence ...
Connoisseurship consumption and market evolution: an institutional theory perspective on the growth of specialty coffee consumption in the USA
(Univ Nove Julho, 2016-03)
How does the increasing prevalence of connoisseurship consumption affect the market? Drawing from institutional theory, we develop answers to this question. Inspired by the legitimacy concept, we evaluate the specialty ...
Conservação de cafés especiais em ambiente refrigerado: estudo técnico e econômicoSpecial coffee conservation in a cooled environment: technical and economic study
(Universidade Federal de LavrasPrograma de Pós-graduação em Agronomia/FitotecniaUFLAbrasilDepartamento de Agricultura, 2020)
Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristicsCalidad de granos de café especiales y regulares para preparación en frío y en caliente: Evaluación del perfil sensorial y características fisicoquímicas
(LWT, 2021)
The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion ...