Espresso Coffee: The Chemistry of Quality

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9780123706706: Espresso Coffee: The Chemistry of Quality

This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso.

Key Features
* All aspects of expresso coffee are covered including
* agronomy
* green coffee processing
* roasting/grinding
* packaging
* percolating techniques
* decaffeination techniques

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From the Back Cover:

This is a must for food researchers, food technologists and managers working in or entering the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technolgy of expresso coffee.

All aspects of expresso coffee are covered including: agronomy, green coffee processing, roasting/grinding, packaging, percolating techniques, decaffeination techniques.

About the Author:

Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994.

After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. He went on to carry out postdoctoral research at Duke University, NC, USA, before moving to the Nestle Research Laboratories in Switzerland. He was appointed Scientific Advisor of the Technical Division of Nestle in the Coffee and Beverages Scientific Business Unit, and is former Chairman of Physiological Effects of Coffee and former President of ASIC.

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Editor-Andrea Illy; Editor-Rinantonio Viani
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Andrea Illy (Editor), Rinantonio Viani (Editor)
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