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ESPRESSO COFFEE
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The Science of Quality
To order this title, and for more information, click here
Second Edition
Andrea Illy, Nestle Research Department and illycaffe
Rinantonio Viani, Nestle Research Laboratories in Switzerland
Reviews
"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."
- Massimo Marcone, University of Guelph, Canada for 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 (July 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 (June 2005)
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