Espresso Coffee: 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.
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очень полезная книга. хотя некоторые главы не достаточно проработаны.
Of course, this is an excellent book. It can be read and downloaded chapter by chapter at:
Chapter 1 Quality
Chapter 2 The plant
Chapter 3 The raw bean
Chapter 4 Roasting
Chapter 5 Grinding
Chapter 6 Storage and packaging
Chapter 7 Percolation