Revisión sistemática de los subproductos del café y su aprovechamiento en la elaboración de la cerveza artesanal

Abstract

This research evaluates the use of coffee by-products, such as bagasse, husk, pulp, mucilage in the production of craft beer, It is established that coffee production generates a high amount of waste classified as industrial waste. This approach promotes a sustainability alternative by taking advantage of these agricultural wastes and transforming them into a contribution to the circular economy, finding a use for them and reducing the environmental problem they cause when they are discarded in the environment. The analysis revealed a significant increase in scientific publications on this topic, focused on the bioactive priorities of coffee by-products and their contribution to the sensory characteristics of beer. This bibliometric study provides a comprehensive view of the current state of research on the use coffee by-products in craft beer brewing.