Espresso Coffee

Informationen zum Autor Andrea Illy studied in Switzerland at the University of Trieste! completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe! where he has been manager of the Quality Control Department and Manageing Director since 1994. After 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. Klappentext 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. Coverage will include agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. The work will provide readers with 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. Zusammenfassung Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers. This book comprehensively covers topics such as agronomy! green coffee processing! roasting/grinding! packaging! percolating and decaffeination techniques. Inhaltsverzeichnis 1. Quality 2. The Plant 3. The Raw Bean 4. Roasting 5. Grinding 6. Storage and Packaging 7. Percolation 8. The Cup 9. Physiology of Perception 10. Coffee Consumption and Health...

Autorentext
Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994. After 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.

Klappentext
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. Coverage will include agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. The work will provide readers with 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.

Inhalt

1. Quality
   
   2. The Plant
   3. The Raw Bean
   4. Roasting
   5. Grinding
   6. Storage and Packaging
   7. Percolation
   8. The Cup
   9. Physiology of Perception
   10. Coffee Consumption and Health