Academic literature on the topic 'Coffee'
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Journal articles on the topic "Coffee"
Pane, T. C., and M. Khaliqi. "Consumers’ preferences for North Sumatera specialty coffees." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012049. http://dx.doi.org/10.1088/1755-1315/977/1/012049.
Full textNerurkar, Pratibha V., Jennifer Yokoyama, Kramer Ichimura, Shannon Kutscher, Jamie Wong, Harry C. Bittenbender, and Youping Deng. "Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai‘i-Grown Coffee (Coffea arabica)." Metabolites 13, no. 3 (March 10, 2023): 412. http://dx.doi.org/10.3390/metabo13030412.
Full textZhang, Dapeng, Fernando E. Vega, Francisco Infante, William Solano, Elizabeth S. Johnson, and Lyndel W. Meinhardt. "Accurate Differentiation of Green Beans of Arabica and Robusta Coffee Using Nanofluidic Array of Single Nucleotide Polymorphism (SNP) Markers." Journal of AOAC INTERNATIONAL 103, no. 2 (March 2020): 315–24. http://dx.doi.org/10.1093/jaocint/qsz002.
Full textOliveira, Claudio, Paulo Mazzafera, Rosangela Silva, Roberto Kubo, Mario Inomoto, and Melissa Tomazini. "Pathogenicity of two Pratylenchus coffeae populations from Brazil on coffee plants." Nematology 9, no. 6 (2007): 853–58. http://dx.doi.org/10.1163/156854107782331144.
Full textPriantari, Ika, and Hendi Firmanto. "Physical Quality Characteristics of Coffea arabica and Coffea canephora Coffee Beans." Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) 9, no. 2 (November 6, 2022): 43–50. http://dx.doi.org/10.23960/jbekh.v9i2.267.
Full textBasile, Giulia, Lucia De Luca, Martina Calabrese, Gianfranco Lambiase, Fabiana Pizzolongo, and Raffaele Romano. "The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film." Foods 13, no. 5 (February 29, 2024): 759. http://dx.doi.org/10.3390/foods13050759.
Full textMalta, Ana Carolina Correa, Ana Paula Lelis Rodrigues de Oliveira, and Gabriel Henrique Horta de Oliveira. "Recognition and development of sustainable parameters for the industrialization of specialty coffees." Caderno Pedagógico 21, no. 6 (June 28, 2024): e5300. http://dx.doi.org/10.54033/cadpedv21n6-297.
Full textGallardo-Ignacio, Javier, Anislada Santibáñez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manasés Gonzáles-Cortazar, Francisco Cruz-Sosa, and Pilar Nicasio-Torres. "Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties." Molecules 28, no. 12 (June 10, 2023): 4685. http://dx.doi.org/10.3390/molecules28124685.
Full textYu, Yifan. "Analysis of the Commercial Design and Marketing Strategy of Luckin Coffee." Advances in Economics, Management and Political Sciences 6, no. 1 (April 27, 2023): 120–23. http://dx.doi.org/10.54254/2754-1169/6/20220163.
Full textWierzejska, Regina Ewa, Iwona Gielecińska, Ewelina Hallmann, and Barbara Wojda. "Polyphenols vs. Caffeine in Coffee from Franchise Coffee Shops: Which Serving of Coffee Provides the Optimal Amount of This Compounds to the Body." Molecules 29, no. 10 (May 9, 2024): 2231. http://dx.doi.org/10.3390/molecules29102231.
Full textDissertations / Theses on the topic "Coffee"
Le, Linh M. "Consumer Acceptability of a Kombucha Coffee (Coffea) Prototypewith Traditional Coffee Characteristics." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10604912.
Full textCoffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee which tastes more like traditional coffee. A Kombucha Coffee prototype “BubbLê”, was created and compared to a market Kombucha Coffee via a hedonics evaluation, food action rating scale (FACT), and a paired-comparison ranking test. Participants rated the market Kombucha Coffee significantly higher than “BubbLê” Kombucha Coffee in all sensory aspects for flavor (6.84 ± 1.82; 4.46 ± 2.48; p < 0.001), sweetness (7.11 ± 1.63; 4.65 ± 2.33; p < 0.001), tartness (6.27 ± 1.77; 4.72 ± 2.55; p < 0.001), aroma (6.30 ± 1.82; 5.55 ± 2.59; p = 0.018), mouthfeel (6.87 ± 1.62; 5.36 ± 2.64; p < 0.001), and overall likeability (6.90 ±1.76; 4.59 ± 2.43; p < 0.001) in the hedonics evaluation. The FACT test indicated that participants would more likely drink the market alternative compared to the prototype (5.42 ± 1.96; 3.62 ± 2.29; p < 0.001). The majority of participants (80%) chose the market Kombucha Coffee over the more traditional coffee flavored Kombucha Coffee prototype. It is noted that flavor scored the lowest in sensory evaluation for the prototype, therefore, reevaluation of flavor by means of adding coffee enhancing notes are needed for further development of a Kombucha Coffee with a more traditional coffee flavor profile.
Wondollek, Mattias, and Jon Werkander. "Fairtrade coffe in Indonesia : Fairtrade coffee - improved living conditions for coffee farmers, or just a higher coffe price?" Thesis, Uppsala University, Department of Business Studies, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-122877.
Full textWetala, Maketso Patrick Elias. "Weed control in establishing coffee (Coffea canephora Pierre and Coffea arabica L.) in Uganda." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363396.
Full textCayllahua, Paytan Alexander, Garcia Grezia Valeria Rojas, León Ricardo Arturo Ramos, Sánchez Silvia Maribel Ordóñez, and Solis Fiorella Salviatti. "Coffee Laundry." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654889.
Full textThis research work evaluates the general aspects of the project, strategic planning, market research, marketing plan, and the economic and financial viability for the implementation of the physical and virtual business premises. The most important aspects of the study are describing below: In the macroenvironment studies, it is identifying that being an innovative project. There is a high degree of opportunities to achieve a good position in the market. First, there is a significant supply, but there is a high degree of threats with a high level of competitors as well. A great variety of strengths can also be identified in the internal analysis, based on the company's value proposition, which is to provide quality service in a welcoming environment, implementing a cafeteria so that they can carry out other types of activities such as work and study. Second, there are also some weaknesses, such as inexperience in the business field that can be a factor to decrease with constant training. On the other hand, for market research, in-depth interviews and surveys were conducted, which provided us with a target audience for our first year of operation, people from modern Lima whose average age is between 25 to 45 years. Also, the profile of our target audience is that they highly value the time over the money they would be willing to pay for a quality service. Regarding the marketing plan, it is considering that the size of the available market is 130,499 people, which gives us a target audience of 23,040 people that correspond to 18% of the market for the first year of operation. With this, in order to attract the target audience, a digital marketing plan will be implemented whose priority is the development of the digital ecosystem (website and social networks) through which the necessary interaction will be provided to achieve future loyalty and brand recognition. In the operational plan, the value chain was designed that specifies the primary and secondary activities for the proper functioning of the commercial premises. For these tasks, each of the project participants will take on a role that allows providing a good relationship with suppliers, shareholders, and customers. Finally, the financial plan will opt for traditional financing of 50% as a shareholder contribution and 50% through an economic entity comprising a total of S/ 317,346.54 as initial investment. For this, different rates will be evaluated in the market that allows obtaining an amortization flow adequate to the projections of expenses and income. It will also be possible to visualize a recovery of the investment in the short term, which is detailed that it will be in 18 months how it will be shown in the financial analysis. Finally, the financial statements have a 3-year projection that shows, in a vertical analysis of the profit and loss statement, an annual increase of 1% in the profits of the first, second and third years of operation. However, in the fourth year, a rise of 7% is generated. These results indicate that the project is profitable due to the great demand for the item in which "COFFEE LAUNDRY" is located.
Trabajo de investigación
Flores, Basauri Shirley Pilar, Cavero Diana Andrea Rivera, Vásquez Roxana Vanessa Romero, and Lefoncio Jesús Kiler Vaca. "Coffee Pulp." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621819.
Full textPerú is one of the main high quality coffee producers in South America. Currently, there are four cities of vast production, amongst them we find: Junín, Amazonas, Cajamarca and San Martín. Likewise, along the time, the coffee bean is the most valued, leaving aside its husk, as a simple waste and obviating its important nutritional value. Coffee Pulp is flour made based on coffee husk. It is characterized by being a healthy product and especially free of gluten (protein that is in processed foods of the wheat). This new proposal seeks to improve the quality of life of our customers, offering different nutritional benefits. Its production process will be carried out with the highest quality since the selection process of its main suppliers, excellent conditions of storage, until the packaging that allows to preserve all benefits, flavour and freshness. Our proposal arises from the appreciation of an unsatisfied market niche, due to the existing need in the consumption of healthy and gluten-free products in Peru. Additionally, at present more are the people who prefer to eat healthy in our country. Our target audience is people who are inclined to maintain a healthy diet, or especially those people who are intolerant or sensitive to gluten, whose lifestyle corresponds to the sophisticated, belonging to the NSE A and B comprising the districts of San Isidro, Miraflores, San Borja, Surco, La Molina, Jesus Maria, Lince, Pueblo Libre, Magdalena and San Miguel and whose ages are between 25 and 54 years old. Through the plan of strategic and marketing activities designed for our product, we will apply the strategy of differentiation, seeking to create in our customers a perception of unique and different product in the market, in order to create a greater loyalty with the brand. In this way, our project was born, focusing on serving an innovative target audience in the consumption of healthy foods, who like to follow trends and are regular consumers of "light" products. In the present work we show each analysis with its respective results in detail. During the whole cycle, it was developed with the purpose of achieving the highest profitability and viability of the project, following the advice and recommendations of our consultants of the Business Project course. Regarding the financial analysis, it is expected to obtain a net profit of S/ 126,185 in the third year. Sales will grow 20% progressively year by year. The required investment is S/ 70,379 and this will be financed 30% by a finantial institution and 70% will be contributed by the shareholders. The calculated FCAN VNA is 246,405 with a TIR 63%. Similarly, investors obtain a VNA of S/ 241,263 with an investment level of S/ 49,265 and a TIR 67%. Finally, the return period of the investment is two and half years. All of these profitability results mentioned on the invested capital make the project feasible.
Trabajo de Investigación
Valencia, Madrid Jorge Miguel, and Fuenzalida Roberto Galaz. "Trending Coffee." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143182.
Full textDurante los últimos años existe una tendencia de crecimiento por el consumo de por café de calidad superior con atributos tales como nuevas variedades, nuevos orígenes, nivel de altura de cosecha, nivel de cocción, orgánicos, sabor, aroma, entre otros, así como también se produce un boom de crecimiento de expertos en café como baristas y Sommeliers acompañado de mayor cobertura de los medios de comunicación dando la clara señal que en particular el café tostado y molido comenzó un camino hacia el desarrollo de un nuevo entorno de la industria del café. La idea de este plan de negocios nace de la necesidad no cubierta de una oferta suficiente en el mercado chileno de café de calidad superior, en particular de la variedad tostado y molido, con foco en la preparación y usos de herramientas para su consumo. En este sentido, en los últimos años en Chile, existe una tendencia en la disminución café tipo soluble, debido a una evolución de los consumidores que cada día son más sofisticados y se encuentran emigrando progresivamente al segmento de café tostado molido, el cual entrega otros y mejores atributos de valor que están buscando los consumidores, como café menos ácido, con más aroma, mayor variedad, otros orígenes y mayor sabor principalmente, sin embargo , esta sofisticación genera una necesidad de mayor conocimiento y amplitud a la hora de elegir un café. De esta manera y a modo de ejemplo se puede observar que hoy en día las góndolas de supermercado demuestran el cambio significativo de la exhibición de café que hace 10 años solo mostraba el café soluble y una incipiente variedad de café tostado molido. El café es la segunda bebida más consumida a nivel mundial después del agua y es el producto más comercializado después del petróleo a nivel mundial con más de 100 millones de sacos de café. En el caso de Chile, para el año 215, el consumo de café ascendió entre 180‐200 tazas por persona muy lejos de lo que por ejemplo es Colombia que tuvo un promedio de 500‐600 tazas de café por persona para el mismo año.1 El presente plan de negocio tiene por objetivo desarrollar una nueva empresa importadora de café de alta calidad de diferentes países como Guatemala, Colombia y Perú además de tener como posibilidad potencial en el futuro otros orígenes como Venezuela, Costa Rica, Brasil y Ecuador potenciando el marketing en la experiencia de degustación y preparación del café, complementando su experiencia de consumo.
Palanza, Fabio <1992>. "Dragons drinking coffee: South Korean and Chinese coffee cultures." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12233.
Full textAlmqvist, Emma, Barbara Hruzova, and Kajsa Olsson. "Changes in the coffee culture - opportunities for multinationals coffee shops?" Thesis, Halmstad University, School of Business and Engineering (SET), 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-847.
Full textThe Swedish coffee culture is changing and bringing new business opportunities for multinational coffee shops. Our purpose with this dissertation was to describe the Swedish coffee culture and its changes. We wanted to increase our knowledge about how these changes can make Sweden a more attractive country for coffee shops, like Starbucks, wanting to establish in Sweden.
We choose to use a qualitative method with an abductive approach. To gather the primary data we interviewed one barista and sent questionnaires to staff at different big coffee shops in Sweden. The interview questions were made out of five categories of describing culture by Rugman and Hodgetts. These answers and a multiple of articles helped us to describe the coffee culture and the changes. In the conclusion several benefits for coffee shops were identified from the cultural changes. Among the benefits we could see more knowledgeable and demanding customers. We could also distinguish a market with competing coffee shops and supporting industries well adapted to provide material needed to make the coffee. The benefits that the changes in the coffee culture bring are multiple and we see a coffee culture highly adapted to the new trend.
This dissertation can be useful for foreign coffee shops to gain knowledge about the Swedish coffee market and its culture.
New markets are opening through cultural changes, so marketers and others searching for new marketing opportunities on the Swedish coffee market should read this paper to get ideas, advices and inspiration.
Correa-Piedrahita, Arturo. "Design and comparative evaluation of a three-layer coffee dryer." Thesis, University of Hawaii at Manoa, 2003. http://hdl.handle.net/10125/6994.
Full textVargas, Carlos, and Sandra Miranda. "Cannabis Coffee Shop." Tesis, Universidad de Chile, 2016. http://repositorio.uchile.cl/handle/2250/143146.
Full textEn respuesta a la necesidad detectada y no atendida de una parte de la población que se encuentra entre los 20 y 45 años de edad, que trabajan en la comuna de Providencia, en la Región Metropolitana, es que nace Cannabis Coffee Shop (CCS) con el fin de satisfacer la compra de productos cannabicos de colección, en los tiempos libres que se dan en los horarios de trabajo de estas personas, dentro de un lugar moderno, vanguardista y amigable con el medio ambiente, donde además tuvieran la posibilidad de probar productos de cafetería gourmet. Según éste estudio a marzo del 2016, solo hay un competidor, que se encuentra posicionado en la comuna de Santiago, lo que hace de la ubicación de CCS una ventaja competitiva. Debido al proyecto que hoy se encuentra en la Cámara de Diputados sobre el cambio a la ley 20.0001, es que la industria de las cafeterías y growshop2 se ha visto en un constante crecimiento y renovación. Dada la experiencia del equipo gestor de éste estudio, las buenas relaciones con mayoristas claves, las consignaciones con Sweet Fusión con un margen asegurado y pagos a 30 días y el reciente auspicio de Nirvana (marca internacional de semillas de Holanda), preceden el éxito y consolidación al primer año de iniciado CCS. La inversión iniciales es de 983 UF y se espera obtener utilidades por 2000 UF al quinto año, con un valor actual neto (VAN) de 1145 UF y una tasa interna de retorno (TIR) de 47%.
Books on the topic "Coffee"
Farah, Adriana, ed. Coffee. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781782622437.
Full textClifford, M. N., and K. C. Willson, eds. Coffee. Boston, MA: Springer US, 1985. http://dx.doi.org/10.1007/978-1-4615-6657-1.
Full textClarke, R. J., and R. Macrae, eds. Coffee. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-4948-5.
Full textClarke, R. J., and R. Macrae, eds. Coffee. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7.
Full textFarah, Adriana, ed. Coffee. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788015028.
Full textClarke, R. J., and O. G. Vitzthum, eds. Coffee. Oxford, UK: Blackwell Science Ltd, 2001. http://dx.doi.org/10.1002/9780470690499.
Full textChu, Yi-Fang, ed. Coffee. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119949893.
Full textBond, Edward. Coffee. London: Methuen Drama, 1995.
Find full textWrigley, Gordon. Coffee. Harlow, Essex, England: Longman Scientific & Technical, 1988.
Find full textBurgess, Randy. Coffee. Kansas City: Andrews and McMeel, 1996.
Find full textBook chapters on the topic "Coffee"
Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Coffea arabica (Coffee)." In Encyclopedia of Plant Viruses and Viroids, 612–13. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_231.
Full textMenéndez-Yuffá, A., and E. G. De García. "Coffea Species (Coffee)." In Biotechnology in Agriculture and Forestry, 95–119. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-662-10617-4_6.
Full textLeroy, Thierry, Edgardo Alpizar, Magali Dufour, and Hervé Etienne. "Coffee (Coffea sp.)." In Agrobacterium Protocols Volume 2, 191–208. Totowa, NJ: Humana Press, 2006. http://dx.doi.org/10.1385/1-59745-131-2:191.
Full textNadaf, S. A., P. Shivaprasad, C. Babou, N. Hariyappa, N. Chandrashekar, Prafulla Kumari, P. R. Sowmya, et al. "Coffee (Coffea spp.)." In Soil Health Management for Plantation Crops, 337–89. Singapore: Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-0092-9_9.
Full textSpiral, J., T. Leroy, M. Paillard, and V. Petiard. "Transgenic Coffee (Coffea Species)." In Transgenic Trees, 55–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59609-4_5.
Full textDéchamp, Eveline, Jean-Christophe Breitler, Thierry Leroy, and Hervé Etienne. "Coffee (Coffea arabica L.)." In Methods in Molecular Biology, 275–91. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1658-0_22.
Full textDussert, S., N. Chabrillange, E. Engelmann, F. Anthony, N. Vasquez, and S. Hamon. "Cryopreservation of Coffea (Coffee)." In Biotechnology in Agriculture and Forestry, 220–33. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-04674-6_16.
Full textIngelbrecht, Ivan L. W., Noel Arrieta Espinoza, Stephan Nielen, and Joanna Jankowicz-Cieslak. "Mutation Breeding in Arabica Coffee." In Mutation Breeding in Coffee with Special Reference to Leaf Rust, 3–17. Berlin, Heidelberg: Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-67273-0_1.
Full textPendergrast, Mark. "Coffee." In Coffee, 7–24. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444393385.ch1.
Full textVincent, J.-C. "Green Coffee Processing." In Coffee, 1–33. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3417-7_1.
Full textConference papers on the topic "Coffee"
Parrado, Lina Ximena, Andrés Felipe Bahamon, and Nelson Gutierrez. "Physicochemical parameters and consumer acceptance in espresso and american coffee pods." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7691.
Full textLin, Chien-Chi. "CONSUMER PREFERENCES FOR DIFFERENT TYPES OF COFFEE." In BuPol Bali 2024– International Conference on Business, Economics & Policy, 17-18 July. Global Research & Development Services, 2024. http://dx.doi.org/10.20319/icssh.2024.341.
Full textChutani, Ayush, Leah Mendoza, and Bryce Weinell. "Session 2.1 Is Your Cup of Coffee Green?" In The 4th Global Virtual Conference of the Youth Environmental Alliance in Higher Education. Michigan Technological University, 2022. http://dx.doi.org/10.37099/mtu.dc.yeah-conference/dec2021/all-events/5.
Full textTuan, Nguyen Ha Anh, Ha Tuan Cuong, Nguyen Hoang Dung, Le Sy Vinh, and Tu Minh Phuong. "EM-Coffee: An Improvement of M-Coffee." In 2010 Second International Conference on Knowledge and Systems Engineering (KSE). IEEE, 2010. http://dx.doi.org/10.1109/kse.2010.16.
Full textRigling, Marina, Marc C. Steger, Dirk W. Lachenmeier, Steffen Schwarz, and Yanyan Zhang. "Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers." In ICC 2023. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/icc2023-14837.
Full textNogueira, R. I., F. C. A. Souza, E. F. Souza, S. M. Pontes, W. F. Leal Junior, and O. Freitas-Silva. "A green coffee based product and its comparasion to commercial products regarding the antioxidant capacity." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7649.
Full textAdrianto, Rizki, Damar Wiraputra, and Amelia Sari. "The effect of lampung robusta coffee (Coffea canephora) fermented lactic acid bacteria on coffee cider and caffeine levels." In Seminar Nasional 1 Baristand Industri Padang. Jakarta: Redwhite Press, 2020. http://dx.doi.org/10.32698/gcs-sniibipd3437.
Full textPrimosch, Ty. "Coffee love." In the 29th International Conference. New York, New York, USA: ACM Press, 2002. http://dx.doi.org/10.1145/2931127.2931210.
Full textWeight, Alex, Raphael Gadot, and Ross Anderson. "Coffee Brake." In SIGGRAPH '24: ACM SIGGRAPH 2024 Electronic Theater. New York, NY, USA: ACM, 2024. http://dx.doi.org/10.1145/3641230.3652247.
Full textAfriliana, Asmak, Hiroyuki Harada, Putri Qoriasiatul Khotijah, Jayus, and Giyarto. "Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.61.
Full textReports on the topic "Coffee"
Culjat, Tyler. Unnamed Coffee Machine (UCM). Ames (Iowa): Iowa State University, August 2023. http://dx.doi.org/10.31274/cc-20240624-1536.
Full textEneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
Full textRijn, Fédes, Verina Ingram, Andrew Rogers, and Jan Hugo Nuijt. Improving sustainability in coffee and cocoa. Den Haag: Wageningen Economic Research, 2016. http://dx.doi.org/10.18174/399093.
Full textHuscroft, C. A. Surficial geology, Coffee Creek, Yukon Territory. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 2002. http://dx.doi.org/10.4095/213867.
Full textAbate, Gashaw Tadesse, Tanguy Bernard, Mekdim D. Regassa, and Bart Minten. Improving coffee productivity in Ethiopia: The impact of a coffee tree rejuvenation training program on stumping. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134408.
Full textArias, Diego, Gilles Damais, and Emily Brearley. Restoring the Competitiveness of the Coffee Sector in Haiti. Inter-American Development Bank, April 2006. http://dx.doi.org/10.18235/0008738.
Full textRuslan, Kadir, and Octavia Prasetyo. Plantation Crop Productivity: Coffee, Sugarcane and Cocoa. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2021. http://dx.doi.org/10.35497/349327.
Full textAyala – García, Jhorland, and Federico Ceballos – Sierra. How do environmental shocks affect competitors in a supply chain? Evidence from a competitors’ weighting matrix. Banco de la República, February 2024. http://dx.doi.org/10.32468/dtseru.324.
Full textTakama, Takesh, Elvine Kwamboka, Mbeo Ogeya, Anne Nyambane, and Rocia Diaz-Chavez. Improving Kenya’s coffee value chain and sector reforms through Sustainable Consumption and Production Practices integration. Stockholm Environment Institute, April 2022. http://dx.doi.org/10.51414/sei2021.036.
Full textMasinter, L. Hyper Text Coffee Pot Control Protocol (HTCPCP/1.0). RFC Editor, April 1998. http://dx.doi.org/10.17487/rfc2324.
Full text