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Espresso Coffee: The Chemistry of Quality

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 | #3208395 in Books |  1995-11-21 | Original language:English | PDF # 1 |  .97 x5.64 x8.81l, | File type: PDF | 253 pages

||0 of 0 people found the following review helpful.| Espresso Bible|By James|No matter how much you are into Espresso this book has more information than you could possibly care to know. The writing, research and presentation are impeccable. There are some fascinating facts and descriptions that are sure to make your ability to understand and make better espresso possible. There is however page after page of very heavily techni| |"I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a 'long' expresso as I have always done - you cannot play around with physics and chemisty: if you interfere with important parameters like time a

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 decaffinatio...

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