Espresso Coffee, Second Edition: The Science of Quality
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
List Price: $ 107.00
Price:
Espresso Coffee: The Chemistry of Quality
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world’s biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso.
Key Features
* All aspects of expresso coffee are covered including
* agronomy
* green coffee processing
* roasting/grinding
* packaging
* percolating techniques
* decaffeination techniques
List Price: $ 38.95
Price: