Espresso Coffee: The Science of Quality Andrea Illy

Espresso Coffee: The Science of Quality

Author: Andrea Illy
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Book Title
Espresso Coffee: The Science of Quality
Author
Andrea Illy
ISBN
9780123703712
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.Binding Type: HardcoverAuthor: Andrea IllyPublisher: Academic PressPublished: 12/22/2004ISBN: 9780123703712Pages: 416Weight: 1.55lbsSize: 9.02h x 5.78w x 0.95d
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.

Binding Type: Hardcover
Author: Andrea Illy
Publisher: Academic Press
Published: 12/22/2004
ISBN: 9780123703712
Pages: 416
Weight: 1.55lbs
Size: 9.02h x 5.78w x 0.95d
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.

Binding Type: Hardcover
Author: Andrea Illy
Publisher: Academic Press
Published: 12/22/2004
ISBN: 9780123703712
Pages: 416
Weight: 1.55lbs
Size: 9.02h x 5.78w x 0.95d