Espresso Coffee: The Science of Quality / Edition 2

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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

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.

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Editorial Reviews

From the Publisher
"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general."
- Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005)

"A vital resource for anyone wishing to deepen their knowledge of coffee and its production…"
- CAFE CULTURE (July 2005)

“…the book’s precision with the details of coffee science is unparalleled.”
- FRESH CUP (June 2005)

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Product Details

  • ISBN-13: 9780123703712
  • Publisher: Elsevier Science
  • Publication date: 12/22/2004
  • Edition description: REV
  • Edition number: 2
  • Pages: 398
  • Product dimensions: 5.80 (w) x 8.82 (h) x 0.91 (d)

Meet 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.

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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Table of Contents

1 Quality 1
2 The plant 21
3 The raw bean
4 Roasting 179
5 Grinding 215
6 Storage and packaging 230
7 Percolation 259
8 The cup 290
9 Physiology of perception 316
10 Coffee consumption and health
Closing remarks 384
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