エスプレッソ・コーヒー：品質の化学 Espresso Coffee : The Science of Quality （2ND）

Illy, Andrea (EDT)/ Viani, Rinantonio (EDT)

Academic Press Inc（2004/12発売）

Academic Press Inc（2004/12発売）

• 製本 Hardcover:ハードカバー版／ページ数 416 p.
• 言語 ENG
• 商品コード 9780123703712
• DDC分類 641.3373

基本説明

Chapters include: quality of espresso coffee, the plant, the raw bean, roasting, grinding, packaging, percolation, the cup, and physiology.

Full 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.

Contents

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