THE EFFECT OF COLD BREW AND HOT BREW EXTRACTION METHODS AND DURATION OF FERMENTATION ON THE QUALITY OF ROBUSTA COFFEE WINE (Coffea canephora) TEMANGGUNG

Nokabun, Karolus Yubel; Handoko, Yoga Aji

doi:10.32585/ags.v8i2.5957

THE EFFECT OF COLD BREW AND HOT BREW EXTRACTION METHODS AND DURATION OF FERMENTATION ON THE QUALITY OF ROBUSTA COFFEE WINE (Coffea canephora) TEMANGGUNG

Authors

Nokabun, Karolus Yubel
Handoko, Yoga Aji

DOI:

https://doi.org/10.32585/ags.v8i2.5957

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Published

2024-10-27

How to Cite

Yubel, N. K., & Aji, H. Y. (2024). THE EFFECT OF COLD BREW AND HOT BREW EXTRACTION METHODS AND DURATION OF FERMENTATION ON THE QUALITY OF ROBUSTA COFFEE WINE (Coffea canephora) TEMANGGUNG. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 8(2). https://doi.org/10.32585/ags.v8i2.5957