Espresso Coffee: The Science of Quality

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9780123703712: Espresso Coffee: The Science of Quality
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"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field." - 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, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product." - CAFE CULTURE (July 2005) ".the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran." - FRESH CUP (June 2005)

Vom Verlag:

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; and Physiology.

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Rinantonio Viani
Verlag: Oxford Elsevier LTD Jan 2005 (2005)
ISBN 10: 0123703719 ISBN 13: 9780123703712
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Buchbeschreibung Oxford Elsevier LTD Jan 2005, 2005. Buch. Buchzustand: Neu. 223x143x22 mm. 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. 272 pp. Englisch. Artikel-Nr. 9780123703712

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