The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation.By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product.
Ik heb een vraag over het boek:
‘The Art and Science of Coffee Fermentation - Hackler, Marcel, Sarchen, Vinzenz’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
