"Espresso Coffee - The Science of Quality" by A.Illy and R.Viani



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; and Physiology.

Readers' comments:

Unlike many coffee related books, this one goes a lot further. This book approaches coffee with a scientific approach, not a descriptive approach, which makes it harsher to read, but which provides info unavailable elsewhere.

By no means should this book be considered as your first coffee related book. Cover coffee basics through other more appropriate books. Once you've read a couple, if you really want to go deeper into the knowledge of coffee, this this book is for you. It requires that you have a scientific background though. You will see some chemistry formulas and it does discuss kinetic energy; it's somewhat technical.

V.T., August 2006

Product information:

Hardback    (3,2 x 14,6 x 22,2 cm)
Size:           400 pages
Language:  English

Weight: 1.10 kg