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Espresso Coffee, Second Edition: The Science of Quality

Editor-Andrea Illy; Editor-Rinantonio Viani

37 ratings by Goodreads
ISBN 10: 0123703719 / ISBN 13: 9780123703712
Published by Academic Press, 2005
Used Condition: Used: Good Hardcover
From Ergodebooks (RICHMOND, TX, U.S.A.)

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Bibliographic Details

Title: Espresso Coffee, Second Edition: The Science...

Publisher: Academic Press

Publication Date: 2005

Binding: Hardcover

Book Condition:Used: Good

About this title

Synopsis:

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

  • Chapters Include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; Physiology

Book Description:

The most up-to-date, comprehensive, resource of the chemistry and technology of espresso coffee.

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