Espresso Coffee: The Science of Quality

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Andrea Illy, Rinantonio Viani
Academic Press, 2005 - 398 Seiten
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
 

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Of course, this is an excellent book. It can be read and downloaded chapter by chapter at:
http://wiki.triestecoffeecluster.com/index.php?title=Main_Page
Enjoy it!

Inhalt

Chapter 1 Quality
1
Chapter 2 The plant
21
Chapter 3 The raw bean
87
Chapter 4 Roasting
179
Chapter 5 Grinding
215
Chapter 6 Storage and packaging
230
Chapter 7 Percolation
259
Chapter 8 The cup
290
Chapter 9 Physiology of perception
316
Chapter 10 Coffee consumption and health
352
Closing remarks
384
Index
385
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Über den Autor (2005)

Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994.

Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994.

After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. He went on to carry out postdoctoral research at Duke University, NC, USA, before moving to the Nestle Research Laboratories in Switzerland. He was appointed Scientific Advisor of the Technical Division of Nestle in the Coffee and Beverages Scientific Business Unit, and is former Chairman of Physiological Effects of Coffee and former President of ASIC.

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