Espresso Coffee: The Chemistry of Quality

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9780123706706: Espresso Coffee: The Chemistry of Quality

The book should be of use to food researchers, food technologists and managers working in, or entering into, the coffee industry. 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 decaffination techniques. The research and development/technology community should find the appendix of analytical chemical methods a useful guide.

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Review:

"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 and volume you will jeopardize the quality aspects of expresso."
--Roberto Satolli, Director of Occhio Clinico
"In my 30 years working in the food service industry, I have rarely come accross a text that so thoroughly and yet so manageably treat its topic . . . Anyone who wants to truly understand the chemistry behind the process if brewung expresso should read this book."
--Thomas J Kelly, Cornell University, Ithaca, NY, USA.
"Trust the Illy family, with its decades of the vanguard of scientific research on coffee, to give us the reference book essential for anyone serious about expresso. The wealth of information seems doubly rich for being available in one source. it will guide anyone, amateur and especially professional, to the potent bliss of great expresso.
--Corby Kummer, Senior Editor, The Atlantic Monthly, and author, The Joy of Coffee
"I feel as though I have known and worked with the Illy family for years, having used their coffee and their machines in my restaurant. I also had the opportunity to visit the factory in Italy and to see the care take over quality in the whole process os transforming coffee into expresso. Their knowledge not only of espresso, but also of all culinary and gastronomic arts, is an excellant indication of the quality of this book.
--Sirio Maccioni, owner of Le Cirque, New York

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Published by Academic Press (1995)
ISBN 10: 012370670X ISBN 13: 9780123706706
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Andrea Illy (Editor), Rinantonio Viani (Editor)
Published by Academic Press (1995)
ISBN 10: 012370670X ISBN 13: 9780123706706
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Published by Academic Press (1995)
ISBN 10: 012370670X ISBN 13: 9780123706706
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Published by Academic Press (1995)
ISBN 10: 012370670X ISBN 13: 9780123706706
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Book Description Academic Press, 1995. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_012370670X

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