Espresso Coffee, Second Edition: The Science of Quality

4,3 durchschnittliche Bewertung
( 37 Bewertungen bei Goodreads )
 
9780123703712: Espresso Coffee, Second Edition: The Science of Quality

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

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Book Description:

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

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.

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.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Neu kaufen Angebot ansehen

Versand: Gratis
Innerhalb Deutschland

Versandziele, Kosten & Dauer

In den Warenkorb

Beste Suchergebnisse beim ZVAB

1.

Rinantonio Viani
Verlag: Oxford Elsevier LTD Jan 2005 (2005)
ISBN 10: 0123703719 ISBN 13: 9780123703712
Neu Anzahl: 1
Anbieter
AHA-BUCH GmbH
(Einbeck, Deutschland)
Bewertung
[?]

Buchbeschreibung Oxford Elsevier LTD Jan 2005, 2005. Buch. Buchzustand: Neu. Neuware - 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 272 pp. Englisch. Artikel-Nr. 9780123703712

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 93,99
Währung umrechnen

In den Warenkorb

Versand: Gratis
Innerhalb Deutschland
Versandziele, Kosten & Dauer