Espresso Coffee: The Science of Quality

by Andrea Illy (Editor), Rinantonio Viani (Editor)

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

Genres: Nonfiction

416 pages, Hardcover

First published January 1, 1995

Reviews

[Chris · Rating 4 out of 5]

This is one of those mind stretching books. I definitely had to add a few wrinkles of little grey cells to get through this one.

[Juliet · Rating 3 out of 5]

The most comprehensive coffee science book there is. It reads like a dissertation, had to look up a lot of science terms. I hope they will come out with a third edition!

[John Ejike · Rating 3 out of 5]

Exceptional

[Laura · Rating 4 out of 5]

A fascinating explanation of the science of espresso.

[Joy · Rating 3 out of 5]

Solid industry reference, well organized.