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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #354623

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: How coffee is processed

Author
item Mchugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 8/16/2017
Publication Date: 9/1/2017
Citation: McHugh, T.H. 2017. How coffee is processed. Food Technology. 71(9):74-76.

Interpretive Summary: This month's Food Processing column will discuss how coffee is processed. The effects of processing on final product properties will be reviewed.

Technical Abstract: Coffee processing is considered to be the single largest contributor to the flavor profile of coffee, with microclimate and soil being the next largest contributors. This month's column will review coffee processing and the effects of processing on final product properties.