Book-Espresso Coffee The Science of Quality

Book-Espresso Coffee The Science of Quality

£78.00 GBP


Key Features

Chapters Include:
* Quality of espresso coffee 
* The plant
* The raw bean
* Roasting
* Grinding
* Packaging 
* Percolation
* The cup
* Physiology

Description

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.

 The Espresso Coffee is on the reading  list of the SCAE Coffee Diploma System.


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