Espresso Coffee, Second Edition: The Science of Quality

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9780123703712: Espresso Coffee, Second Edition: The Science of Quality

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.

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

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Book Description:

The most up-to-date, comprehensive, resource of the chemistry and technology of espresso coffee.

About the Author:

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.

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.

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Editorial: Elsevier Science Publishing Co Inc, United States (2005)
ISBN 10: 0123703719 ISBN 13: 9780123703712
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Descripción Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Estado de conservación: New. 2nd edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Nº de ref. de la librería EOD9780123703712

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Descripción Estado de conservación: New. Brand New. US Edition Book. We do not ship to Military Addresses. Fast Shipping with Order Tracking. For Standard Shipping 7-8 business days & Expedite Shipping 4-6 business days, after shipping. Nº de ref. de la librería 0123703719-RMX

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Editorial: Elsevier Science Publishing Co Inc, United States (2005)
ISBN 10: 0123703719 ISBN 13: 9780123703712
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Descripción Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Estado de conservación: New. 2nd edition. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9780123703712

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Editorial: Elsevier Science Publishing Co Inc, United States (2005)
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Descripción Elsevier Science Publishing Co Inc, United States, 2005. Hardback. Estado de conservación: New. 2nd edition. Language: English . Brand New Book. 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. Nº de ref. de la librería LIB9780123703712

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Descripción Estado de conservación: New. Bookseller Inventory # ST0123703719. Nº de ref. de la librería ST0123703719

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Andrea Illy (editor), Rinantonio Viani (editor), Andrea Illy (editor-in-chief)
Editorial: Elsevier Science 2004-12-14, Amsterdam |London (2004)
ISBN 10: 0123703719 ISBN 13: 9780123703712
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Descripción Elsevier Science 2004-12-14, Amsterdam |London, 2004. hardback. Estado de conservación: New. Nº de ref. de la librería 9780123703712

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Rinantonio Viani, Andrea Illy
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Descripción Elsevier Science Publishing Co Inc. Hardback. Estado de conservación: new. BRAND NEW, Espresso Coffee: The Science of Quality (2nd Revised edition), Rinantonio Viani, Andrea Illy, 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. Chapters include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; and Physiology. Nº de ref. de la librería B9780123703712

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Descripción Academic Press, 2005. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0123703719

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Editorial: Elsevier Science Publishing Co Inc (2005)
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Descripción Elsevier Science Publishing Co Inc, 2005. Estado de conservación: New. 2005. 2nd Edition. Hardcover. 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. Editor(s): Viani, Rinantonio. Num Pages: 398 pages, Illustrated. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 151 x 218 x 34. Weight in Grams: 698. . . . . . . Nº de ref. de la librería V9780123703712

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