Krzizan, R. Ueber Eiweiss-Kaffeeglasur. Zeitschrift für Nahrungs- und Genussmittel, 1906, XII: 213–216.
Schaer, E. Notizen über die Firnisierung von Kaffeebohnen. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1906, XII: 60.
Willcox, O.W. Concerning glazed coffees. Tea and Coffee Trade Journal, 1914, XXVI: 340–341.
Miscellaneous
Cultured coffee activities. The Tea and Coffee Trade Journal, 1921, XLI: 456–458.
Giraud, A. Le café perfectionné. Paris, 1846.
Harris, William B. Making coffee for the consumer. Tea and Coffee Trade Journal, 1914, XXVI: 335–338.
How soluble coffee is made. The Tea and Coffee Trade Journal, 1921, XLI: 162–166.
Preparation of coffee for use. Penny Magazine, III: 228.
Walker, J. Handbook of coffee pulpers and pulping. Kandy, Ceylon, 1894: 36 pp.