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Espresso Coffee Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)

Espresso Coffee von Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)

Espresso Coffee Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)

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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.

Espresso Coffee Zusammenfassung

Espresso Coffee: The Science of Quality Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)

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.

Espresso Coffee Bewertungen

Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field. --FOOD RESEARCH INTERNATIONAL, 2005 A vital resource for anyone wishing to deepen their knowledge of coffee and its production, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product. --CAFE CULTURE, 2005 ...the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran. --FRESH CUP, 2005

Über Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)

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.

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

Zusätzliche Informationen

GOR006246226
9780123703712
0123703719
Espresso Coffee: The Science of Quality Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)
Editor-in-chief Rinantonio Viani (Nestle Research Department and illycaffe)
Gebraucht - Sehr Gut
Gebundene Ausgabe
Elsevier Science Publishing Co Inc
2004-12-14
416
N/A
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