Espresso Coffee: The Science of Quality / Edition 2

Espresso Coffee: The Science of Quality / Edition 2

by Andrea Illy
     
 

ISBN-10: 0123703719

ISBN-13: 9780123703712

Pub. Date: 12/22/2004

Publisher: Elsevier Science

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,

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Overview

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

Product Details

ISBN-13:
9780123703712
Publisher:
Elsevier Science
Publication date:
12/22/2004
Edition description:
REV
Pages:
398
Sales rank:
684,536
Product dimensions:
5.80(w) x 8.82(h) x 0.91(d)

Table of Contents

1Quality1
2The plant21
3The raw bean
4Roasting179
5Grinding215
6Storage and packaging230
7Percolation259
8The cup290
9Physiology of perception316
10Coffee consumption and health
Closing remarks384

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