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.
Publisher: Elsevier Science Publishing Co Inc
Number of pages: 398
Weight: 620 g
Dimensions: 216 x 138 x 24 mm
Edition: 2nd edition
"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)