Fact sheet: Getting to know your morning coffee a whole lot more
In a global first, the Defining terroir of Australian coffee to increase demand and investment project has developed a coffee character wheel to standardise acidity,...
Published: 1 Feb 2005
Author(s): Conlan, Rodney Mailer Damian, Ayton, Jamie
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This report details findings through the stages of fruit maturity from soft stone to black olives. It describes the range of factors individually, as well as the relationship with other parameters, which are important for the product to be considered high quality oil. Indicators are provided to identify the time to harvest fruit to optimise particular traits such as oil yield, oil quality, sensory characteristics and good shelf life stability. 2005, 77pp, Pub. No. 05/013, $16