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Annals of Botany 2008 101(1):NP; doi:10.1093/aob/mcm315
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© The Author 2008. Published by Oxford University Press on behalf of the Annals of Botany Company. All rights reserved. For Permissions, please email: journals.permissions@oxfordjournals.org

John Bryant takes a closer look at some of this month's Original Articles

J. A. Bryant, Professor

University of Exeter, UK E-mail j.a.bryant@exeter.ac.uk

The first 10% of the full text of this article appears below.

The secret of good coffee – keep it under wraps


Figure 1
I am sitting at my computer taking sips from a cup of delicious dark-roast black coffee and it seems appropriate that I am writing about green coffee (i.e. dried, unroasted beans), the subject of a paper by Selmar et al. (Braunschweig, Germany, pp. 31–38). The first stage in coffee manufacture is to extract the beans from the flesh of the coffee ‘cherry’; this is done by different methods that result in different flavours in the final product. In wet treatments, the first stage is a mechanical de-pulping followed by immersion in water (‘fermentation’) to remove the remaining pulp. The beans are then dried and the endocarp (‘parchment’) is removed. In semi-dry processing, the fermentation step is omitted; residual pulp and endocarp are removed mechanically after . . . [Full Text of this Article]

Sink signals source in shaded sugar

Rubisco renewed as ravages of age are reversed

Small is beautiful when plants are on the pull


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