Espresso Coffee: The Science Of Quality by Andrea Illy

Espresso Coffee: The Science Of Quality

byAndrea IllyEditorRinantonio Viani

Hardcover | December 22, 2004

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Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successfulEspresso Coffeewill 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

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.After graduating from the Unive...
Il sogno del caffè
Il sogno del caffè

by Andrea Illy

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Details & Specs

Title:Espresso Coffee: The Science Of QualityFormat:HardcoverDimensions:398 pages, 8.5 × 5.43 × 0.98 inPublished:December 22, 2004Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0123703719

ISBN - 13:9780123703712

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Customer Reviews of Espresso Coffee: The Science Of Quality

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Extra Content

Table of Contents

1. Quality
2. The Plant
3. The Raw Bean
4. Roasting
5. Grinding
6. Storage and Packaging
7. Percolation
8. The Cup
9. Physiology of Perception
10. Coffee Consumption and Health

Editorial Reviews

"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)