The Long Road to Your Morning Coffee
In short: A look at the complex journey of a coffee bean, from its Ethiopian origins through processing, roasting, and extraction.
A 1:32 short film in the series “Journey of a Thing”, narrated by intellect_voice_01.
Sources used in this film: PMC, “Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia”; Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), Lampung University, “Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time”; PMC, “Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS”; National Open and Distance University (UNAD), Colombia, “Vanesadiplomado.pdf”; London School of Economics, “GEHNWP04ST”; MDPI (journal: Foods), “Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics”; NCBI, “Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction”.
Sources used in this film
- PMC — Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia · View →
- Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), Lampung University — Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time · View →
- PMC — Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS · View →
- National Open and Distance University (UNAD), Colombia — Vanesadiplomado.pdf · View →
- London School of Economics — GEHNWP04ST · View →
- MDPI (journal: Foods) — Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics · View →
- NCBI — Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction · View →
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Sources
- Summary by Intellect · source: PMC: Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia
- Also: Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), Lampung University: Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time
- Also: PMC: Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS
- Also: National Open and Distance University (UNAD), Colombia: Vanesadiplomado.pdf
- Also: London School of Economics: GEHNWP04ST
- Also: MDPI (journal: Foods): Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics
- Also: NCBI: Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction
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