Abstract
Unter Kaffee (Bohnenkaffee) versteht man die von der Fruchtschale vollständig und von der Samenschale („Silberhaut“) nach Möglichkeit befreiten, rohen (Rohkaffee) oder gerösteten (Röstkaffee), ganzen oder zerkleinerten Samen von Pflanzen der Gattung Coffea, wie auch das daraus zubereitete Getränk.
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(2008). Kaffee, Tee, Kakao. In: Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-73202-0_22
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