Espresso Coffee, Second Edition: The Science of Quality

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9780123703712: Espresso Coffee, Second Edition: The Science of Quality

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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Book Description:

The most up-to-date, comprehensive, resource of the chemistry and technology of espresso coffee.

About the Author:

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.

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.

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Buchbeschreibung Buchzustand: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Buchnummer des Verkäufers 0123703719-RMX

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Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Buchzustand: New. 2nd edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Buchnummer des Verkäufers EOD9780123703712

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Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Buchzustand: New. 2nd edition. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9780123703712

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Buchbeschreibung Academic Press 2004-12-14, 2004. Buchzustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Buchnummer des Verkäufers NU-GRD-04729999

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Buchbeschreibung Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Buchzustand: New. 2nd edition. Language: English . Brand New Book. 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. Buchnummer des Verkäufers LIB9780123703712

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Andrea Illy (editor), Rinantonio Viani (editor), Andrea Illy (editor-in-chief)
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Buchbeschreibung Elsevier Science Publishing Co Inc, 2005. Buchzustand: New. 2005. 2nd Edition. Hardcover. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers. This book comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. Editor(s): Viani, Rinantonio. Num Pages: 398 pages, Illustrated. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 151 x 218 x 34. Weight in Grams: 698. . . . . . . Buchnummer des Verkäufers V9780123703712

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