Espresso Coffee: The Science of Quality, 2nd Edition
BK206
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
Notes from Casey "The Coffee Guy":
People sometimes ask me how I know so much about coffee - I respond that I read "Espresso Coffee: The Science of Quality". But this book isn't for everyone. It takes you to the depths of coffee knowledge and spins you around nearly every aspect of coffee, from the seedling to final cup. And it's not really even about espresso - more just coffee itself. I'm convinced that they would sell a lot more of this book if they just called it "Coffee: The Science of Quality". I think I'd have to read this book about three or four times before I caught everything in it. No joke, this book book has it all; it covers everything. Digested in small chunks, it becomes a fascinating read. Although it will probably be the priciest book in your collection, in my opinion it's worth the extra cost.
|
