Espresso Coffee: The Science of Quality 2nd Edition, by Andrea Illy and Rinantonio Viani supplies complete useful resource for those interested in the elementary notions of coffee quality; with some extent of reference given in the form of a detailed bibliography to supply path to the wider literature.
Written by main coffee know-how specialists in session with a few of the world’s biggest espresso producers, the second edition book comprehensively covers the current status of the chemistry and expertise of espresso coffee. It comprehensively covers topics equivalent to agronomy, green espresso processing, roasting/grinding, packaging, percolating and decaffeination techniques.
Chapters embrace quality of espresso espresso, the plant, the raw bean, roasting, grinding, packaging, percolation, the cup and physiology. General, this book serves as a whole overview not solely of espresso coffee but additionally of coffee in general. With its complete overview of the parameters essential to coffee high quality and coffee consumption on human well being it turns into a very good reference book for each meals scientists and nutritionists within the field.
Writer, Andrea Illy studied in Switzerland on the University of Trieste, completing a dissertation on ‘The quality of expresso from a chemical perspective.’ He has worked on the Nestle Research Division and where he has been manager of the Quality Management Department and Managing Director since 1994.
If you really need to go deeper into the information of espresso, Espresso Coffee: The Science of Quality 2nd Edition is for you. It requires that you’ve a scientific background though. You will see some chemistry formulas and it does focus on kinetic energy.
Espresso Coffee, Second Edition: The Science of Quality [Hardcover]
Andrea Illy and Rinantonio Viani
Academic Press; 2 edition