Espresso Coffee: The Science of QualityAndrea 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.
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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 |
385 | |
Andere Ausgaben - Alle anzeigen
Espresso Coffee: The Chemistry of Quality Andrea Illy,Rinantonio Viani Keine Leseprobe verfügbar - 1995 |
Häufige Begriffe und Wortgruppen
acids activity amount analysis applied arabica aroma ASIC Coll associated beverage bitter blend body brewing caffeine cause cell changes characteristics Chem chemical cherries chlorogenic coffee beans colour common compounds concentration consumers consumption contains countries cultivars defects depending determined disease effects espresso et al extraction Figure flavour Food formed fruit genes green coffee grinding ground coffee harvesting heat higher human important increase influence International Italy less lipids lower machines material measured mechanical melanoidins method natural olfactory Organization origin packaging particles percolation plant possible preparation present pressure Proc reaction recent reduced resistance risk roasted coffee robusta Science selection sensory separation shows solid species storage structure studies substances surface Table taste techniques temperature tests University volatile volume yield