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Espresso Coffee, Second Edition: The Science of Quality | 
 enlarge | Creators: Rinantonio Viani, Andrea Illy
Publisher: Academic Press
Category: Book
List Price: $96.95
Buy New: $77.56
You Save: $19.39 (20%)
Rating:  3 reviews
Sales Rank: 249355
Media: Hardcover
Edition: 2
Number Of Items: 1
Pages: 398
Shipping Weight (lbs): 1.6
Dimensions (in): 8.6 x 5.7 x 1
ISBN: 0123703719
Dewey Decimal Number: 641.3373
EAN: 9780123703712
ASIN: 0123703719
Publication Date: January 5, 2005
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product 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.
Chapters Include:
* Quality of espresso coffee
* The plant
* The raw bean
* Roasting
* Grinding
* Packaging
* Percolation
* The cup
* Physiology
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| Customer Reviews:
 Informative, advanced but how relevant ? August 27, 2006
5 out of 6 found this review helpful
Unlike many coffee related books, this one goes a lot further. This book approaches coffee with a scientific approach, not a descriptive approach, which makes it harsher to read, but which provides info unavailable elsewhere.
By no means should this book be considered as your first coffee related book. Cover coffee basics through other more appropriate books. Once you've read a couple, if you really want to go deeper into the knowledge of coffee, this this book is for you. It requires that you have a scientific background though. You will see some chemistry formulas and it does discuss kinetic energy; it's somewhat technical.
I would give it a perfect 5 star rating, but I feel that some information in this book lacks relevance. In purchasing this book, I wanted to understand the science behind coffee to help me make better coffee. I felt that many passages of this book were irrelevant towards that goal.
Hope this helps !
 More than any single human would ever need to know April 6, 2000
26 out of 28 found this review helpful
Not a casual read in any sense of the word. This book is written for chemists and physicists. However, if you have a burning need for an answer about some technical aspect of what it takes to make espresso and enough time, energy, and/or education to figure out the necessarily scientific explanations, this is the place to find it.
 Caffeine Clout March 13, 2000
29 out of 93 found this review helpful
I liked this book because it makes a good showing on my shelf. People at my house say "Akmed, you are a coffee chemist?" I say, "yes, everything coffee does for me this book can undo. Ever drank too much coffee and can't sleep? This book solves that problem! Sleep for days after reading this book! I did. And you can too." One of my friends borrowed the book just before she quit coffee and died of severe depression. I'm not saying she read the book, but carrying it around seem to have the same effect. I hope everyone with too much time and energy will read this book, as they too will suffer a lingering malaise.
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