Edited by
Andrea Illy, Nestle Research Department and illycaffe
Rinantonio Viani, Nestle Research Laboratories in Switzerland
Rinantonio Viani, Nestle Research Laboratories in Switzerland
Editor-in-Chief:
Andrea Illy, Nestle Research Department and illycaffe
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.
Audience:
Food researchers, food technologists, food chemists, and food biologists
