Espresso Coffee

Espresso Coffee

The Science of Quality

2nd Edition - December 14, 2004

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  • Editors: Andrea Illy, Rinantonio Viani
  • eBook ISBN: 9780080575360
  • Hardcover ISBN: 9780123703712

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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.

Key Features

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

Readership

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

Table of Contents


  • 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

Product details

  • No. of pages: 416
  • Language: English
  • Copyright: © Academic Press 2004
  • Published: December 14, 2004
  • Imprint: Academic Press
  • eBook ISBN: 9780080575360
  • Hardcover ISBN: 9780123703712

About the Editors

Andrea Illy

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.

Affiliations and Expertise

Nestle Research Department and illycaffe

Rinantonio Viani

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.

Affiliations and Expertise

Nestle Research Laboratories in Switzerland

About the Editor in Chief

Andrea Illy

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.

Affiliations and Expertise

Nestle Research Department and illycaffe

Ratings and Reviews

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  • Eduardo T. Tue Sep 17 2019

    Important reference

    This is an important scientific reference for all those who wish to know accurate knowledge about the science of espresso quality.