by PepetheCoffeeManiac » 13 Jul 2012, 01:50
It is really amazing that a book written in 1963 still contains useful information on drying the grain, psychrometric charts, roasting coffee, percolation, aromatizing soluble coffee, packaging roast coffee. Allthough it was written over 27 years ago, the information is valid because the markets for coffee change but the physics of the process is the same.