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	<title>CupScout &#187; Chemistry</title>
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		<title>THE CHEMISTRY OF THE COFFEE BEAN</title>
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		<pubDate>Wed, 29 Jul 2009 07:01:54 +0000</pubDate>
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				<category><![CDATA[All about Coffee]]></category>
		<category><![CDATA[Chemistry]]></category>

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		<description><![CDATA[_Chemistry of the preparation and treatment of the green bean&#8211;Artificial aging&#8211;Renovating damaged coffees&#8211;Extracts&#8211;&#8221;Caffetannic acid&#8221;&#8211;Caffein, caffein-free coffee&#8211;Caffeol&#8211;Fats and oils&#8211;Carbohydrates&#8211;Roasting&#8211;Scientific aspects of grinding and packaging&#8211;The coffee brew&#8211;Soluble coffee&#8211;Adulterants and substitutes&#8211;Official methods of analysis_ By Charles W. Trigg Industrial Fellow of the Mellon Institute of Industrial Research, Pittsburgh, 1916-1920 When the vast extent of the coffee business is [...]]]></description>
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