Description

Espresso Coffee The Science of Quality edited by Andrea Illy & Rinantonio Viani was written in consultation with some of the world s biggest coffee manufacturers. Espresso Coffee The Science of Quality second edition will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. Espresso Coffee The Science of Quality coverage includes agronomy, green coffee processing, roasting grinding, packaging, percolating and decaffeination techniques. Espresso Coffee The Science of Quality will provide readers with a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a very detailed bibliography to provide direction to the wider literature.