Espresso Coffee: The Chemistry of Quality

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Andrea Illy, Rinantonio Viani
Academic Press, 1995 - Science - 253 pages
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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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