Espresso Coffee: The Science of Quality

Espresso Coffee: The Science of Quality
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
Country USA
Brand Academic Press
Manufacturer Academic Press
Binding Hardcover
ItemPartNumber 13213380
UnitCount 1
EANs 9780123703712
ReleaseDate 0000-00-00

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