Espresso Coffee: The Science of QualityElsevier, 22.12.2004 - 417 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 |
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
19th ASIC Coll activity Agric antioxidant arabica coffee aroma compounds bitter blend Brazil cafestol caffeine cake canephora cell chemical Chemistry cherries chlorogenic acids Coffea arabica Coffea canephora coffee beans coffee beverages coffee brew coffee consumption colour concentration consumers contains cultivars cup quality decaffeination defects diterpenes effects of caffeine endosperm espresso coffee evaluation extraction fermentation Figure flavour foam Food Chem genes genetic green coffee beans grinding ground coffee harvesting heat humidity increase International Kaffee kahweol Lashermes Lebensm lipid Maier H.G. Maillard reaction mechanical melanoidins method molecular mouthfeel mucilage natural coffees Nicoli ochratoxin odour olfaction olfactory organoleptic oxidation oxygen packaging parchment particles percolation Petracco plant pressure Proc proteins R.J. Clarke receptor resistance roast and ground roasted coffee robusta coffee Sensory Analysis silverskin soluble species Speer storage substances surface taste techniques Teixeira temperature trigonelline Viani Vitzthum volatile