Espresso Coffee: The Science of Quality by: Andrea Illy, Rinantonio Viani

Espresso Coffee: The Science of Quality

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Publisher: Academic Press
Release date:
Media: Hardcover

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Editorial Review

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.

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