DOAJ Open Access 2022

THE STUDY OF THE QUALITY OF COFFEE BEANS OF DIFFERENT DEGREES OF ROASTING IN CATERING

A. A. Koksharov R. Z. Grigorieva A. I. Urzhumova I. A. Kilina

Abstrak

Coffee-based beverages are widely considered to be in the leading position in terms of consumption. The author's coffee, which is characterized by unique recipes for making drinks, is gaining popularity. The variety is provided by adding syrups, juices, extracts, etc. of Great interest is the possibility of using coffee beans in public catering enterprises of their own roasting. This allows us to develop a segment of catering companies that sell art-class coffee.

Topik & Kata Kunci

International relations

Penulis (4)

A. A. Koksharov

R. Z. Grigorieva

A. I. Urzhumova

I. A. Kilina

Format Sitasi

APA MLA BibTeX

Koksharov, A.A., Grigorieva, R.Z., Urzhumova, A.I., Kilina, I.A. (2022). THE STUDY OF THE QUALITY OF COFFEE BEANS OF DIFFERENT DEGREES OF ROASTING IN CATERING. https://doi.org/10.33236/2307-910X-2019-3-27-125-132

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Informasi Jurnal

Tahun Terbit: 2022
Sumber Database: DOAJ
DOI: 10.33236/2307-910X-2019-3-27-125-132
Akses: Open Access ✓