Espresso Coffee
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Espresso Coffee

The Science of Quality
 Buch
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ISBN-13:
9780123703712
Einband:
Buch
Erscheinungsdatum:
01.01.2005
Seiten:
272
Autor:
Rinantonio Viani
Gewicht:
694 g
Format:
223x143x22 mm
Sprache:
Englisch
Beschreibung:

Illy, AndreaAndrea 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.
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
1. Quality
2. The Plant
3. The Raw Bean
4. Roasting
5. Grinding
6. Storage and Packaging
7. Percolation
8. The Cup
9. Physiology of Perception
10. Coffee Consumption and Health
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