Espresso Coffee : The Science of Quality

by Andrea Illy

2020-07-23 00:06:54

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successfulEspresso Coffeewill once again comprehensively cover the current status of the chemistry and t... Read more
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successfulEspresso Coffeewill 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
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Book Details

File size9.02x5.78x0.95inches
Print pages398
PublisherAcademic Press
Publication date December 1, 2004
LanguageEnglish
ISBN9780123703712

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