| Autor: |
Williams SD; Southern Cross Plant Sciences, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW 2480, Australia., Barkla BJ; Southern Cross Plant Sciences, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW 2480, Australia., Rose TJ; Southern Cross Plant Sciences, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW 2480, Australia., Liu L; Southern Cross Plant Sciences, Faculty of Science and Engineering, Southern Cross University, Lismore, NSW 2480, Australia. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2022 Jun 27; Vol. 11 (13). Date of Electronic Publication: 2022 Jun 27. |
| DOI: |
10.3390/foods11131907 |
| Abstrakt: |
The terroir of coffee is defined as the unique sensory experience derived from a single origin roasted coffee that embodies its source. Environmental conditions such as temperature, altitude, shade cover, rainfall, and agronomy are considered the major parameters that define coffee terroir. However, many other parameters such as post-harvest processing, roasting, grinding, and brewing can combine to influence the perception of terroir. In this review, we discuss the contribution of these parameters and their influence on coffee terroir. Assessment of terroir requires defined sensory descriptors, as provided by the World Coffee Research Lexicon, and standardized roast level, grind size, and brew method. The choice of the post-harvest processing method is often environmentally dependent, suggesting that an inclusion into the coffee terroir definition is warranted. Coffee terroir is often not intentionally created but results from the contributions of the Coffea species and variety planted, environmental and agricultural parameters, and both the harvest and post-harvest method used. The unique combination of these parameters gives the consumer a unique cup of coffee, reminiscent of the place the coffee was produced. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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