Espresso Coffee: The Chemistry of Quality Review

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(More customer reviews)Not a casual read in any sense of the word. This book is written for chemists and physicists. However, if you have a burning need for an answer about some technical aspect of what it takes to make espresso and enough time, energy, and/or education to figure out the necessarily scientific explanations, this is the place to find it.

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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

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