Espresso Coffee, Second Edition: The Science of Quality
Rate This Product :
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
Available at Amazon : Check Price Now!
- The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea
- Uncommon Grounds: The History of Coffee and How It Transformed Our World
- Espresso Coffee: Professional Techniques
- Everything But Espresso: Professional Coffee Brewing Techniques
- The Coffee Companion: A Connoisseur's Guide
