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Check for Availabilityout of stock. Click on the button below to search for this title in other formats.  Espresso Coffee: The Chemistry of Quality
Synopses & ReviewsPublisher Comments:This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso. Key Features * All aspects of expresso coffee are covered including * agronomy * green coffee processing * roasting/grinding * packaging * percolating techniques * decaffeination techniques Review:liss of great expresso. --Corby Kummer, Senior Editor, The Atlantic Monthly, and author, The Joy of Coffee "I feel as though I have known and worked with the Illy family for years, having used their coffee and their machines in my restaurant. I also had the opportunity to visit the factory in Italy and to see the care take over quality in the whole process os transforming coffee into expresso. Their knowledge not only of espresso, but also of all culinary and gastronomic arts, is an excellant indication of the quality of this book. --Sirio Maccioni, owner of Le Cirque, New York Description:Includes bibliographical references (p. [225]-241) and index. About the AuthorAfter 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. Nestle Research Laboratories in Switzerland Table of ContentsDefinition of Quality. Definition of Expresso. The Plant. The Raw Bean. Roasting. Grinding. Packaging. Percolation. The Cup. Quality Assurance. Subject Index.
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