Espresso Coffee

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

Food researchers, food technologists, food chemists, and food biologists

Contributors

Acknowledgements

1 Quality

1.1 Origins and Meanings of Quality

1.2 Definition of Quality

1.3 Commercial Quality

1.4 Quality of Food Products

1.5 The Experience of Coffee Consumption

1.6 The Quality of Espresso Coffee

1.7 Definition of Espresso

1.8 Conclusions

References

2 The Plant

2.1 Origin, Production and Botany

2.2 Variety Development

2.3 Agronomy

2.4 Biochemical Ecology

2.5 Molecular Genetics of Coffee

References

3 The Raw Bean

3.1 Introduction

3.2 Harvesting

3.3 Processing of the Harvest

3.4 Drying

3.5 Final Processing for Export and Roasting

3.6 Logistics

3.7 Defects

3.8 Classification: Physical and Sensorial Analysis

3.9 Blending

3.10 Decaffeination

3.11 Raw Bean Composition

References and Further Reading

4 Roasting

4.1 The Process

4.2 Roasting Techniques

4.3 Changes Produced by Roasting

4.4 Volatile Aroma Compounds

4.5 Melanoidins

4.6 Contaminants

References

5 Grinding

5.1 Theory of Fracture Mechanics

5.2 Coffee Grinders

5.3 Methods for Measuring Ground Product Fineness

5.4 Parameters Influencing Grinding

5.5 Physico-Chemical Modifications Due to Grinding

References

6 Storage and Packaging

6.1 Physical and Chemical Changes of Roasted Coffee during Storage

6.2 Packaging of Roasted Coffee

References

7 Percolation

7.1 Conceptual Definitions

7.2 Physical and Chemical Characterization of the Percolation Process

7.3 Modeling of the Percolation Process

7.4 The Espresso Machine

7.5 Parameters Influencing Percolation

References

8 The Cup

8.1 Physical and Chemical Characterization of the Espresso Beverage

8.2 Organoleptic Characteristics of Espresso (Practical Aspects)

8.3 Espresso Definition Again

8.4 Espresso–Milk Mixes

References

9 Physiology of Perception

9.1 Introduction

9.2 Gustation

9.3 Olfaction

9.4 Human Chemosensory Psychophysics

References

10 Coffee Consumption and Health

10.1 Consumption Patterns

10.2 Coffee is More than Caffeine

10.3 Coffee is Beneficial to Health

10.4 Coffee is not Harmful to Health

10.5 Conclusions

References

Closing Remarks

Index