Espresso Coffee

The Science of Quality

Inbunden, Engelska, 2004

1 159 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2004-12-14
Mått:218 x 151 x 34 mm
Vikt:660 g
Format:Inbunden
Språk:Engelska
Antal sidor:416
Upplaga:2
Förlag:Elsevier Science
ISBN:9780123703712

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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.

Recensioner i media

"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." --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, 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, 2005

Innehållsförteckning

1. Quality2. The Plant3. The Raw Bean4. Roasting5. Grinding6. Storage and Packaging7. Percolation8. The Cup9. Physiology of Perception10. Coffee Consumption and Health