Espresso coffee : the science of quality

摘要: Written by leading coffee technology specialists in consultation with some of the world's biggest manufacturers, second edition successful "Espresso Coffee" will once again comprehensively cover current status chemistry and espresso coffee. It covers topics such as agronomy, green processing, roasting/grinding, packaging, percolating decaffeination techniques. provides a comprehensive resource for those interested fundamental notions quality; point reference given form detailed bibliography to provide direction wider literature. Chapters include: Quality coffee; The plant; raw bean; Roasting; Grinding; Packaging; Percolation; cup; Physiology.