- Hardcover: 398 pages
- Publisher: Academic Press; 2 edition (Dec 22 2004)
- Language: English
- ISBN-10: 0123703719
- ISBN-13: 978-0123703712
- Product Dimensions: 22.9 x 14.7 x 2.4 cm
- Shipping Weight: 721 g
-
Amazon Bestsellers Rank:
#208,278 in Books (See Top 100 in Books)
- #68 in Books > Cooking, Food & Wine > Drinks & Beverages > Coffee & Tea
|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Product Details |
Product Description
Review
"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general."
- Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005)
"A vital resource for anyone wishing to deepen their knowledge of coffee and its production."
- CAFE CULTURE (July 2005)
".the book's precision with the details of coffee science is unparalleled.”
- FRESH CUP (June 2005)
- Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005)
"A vital resource for anyone wishing to deepen their knowledge of coffee and its production."
- CAFE CULTURE (July 2005)
".the book's precision with the details of coffee science is unparalleled.”
- FRESH CUP (June 2005)
Book 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
Chapters Include:
* Quality of espresso coffee
* The plant
* The raw bean
* Roasting
* Grinding
* Packaging
* Percolation
* The cup
* Physiology
Inside This Book
(Learn More)
First Sentence
The term 'quality' has been abused since the later 1980s, when Western industries realized that lack of quality accounted for their diminished competitiveness with respect to those of Japan. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
The term 'quality' has been abused since the later 1980s, when Western industries realized that lack of quality accounted for their diminished competitiveness with respect to those of Japan. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
There are no customer reviews yet on Amazon.ca
|
||||||||||||||||||||
|
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.3 out of 5 stars (3 customer reviews)
19 of 20 people found the following review helpful
4.0 out of 5 stars
Informative, advanced but how relevant ?, Aug 27 2006
By P. Tellier "Boxmeer" - Published on Amazon.com
This review is from: Espresso Coffee: The Science of Quality (Hardcover)
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 !
5 of 5 people found the following review helpful
5.0 out of 5 stars
Uber reference guide, Oct 13 2010
By Kelly Lichtenwaldt - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Espresso Coffee: The Science of Quality (Hardcover)
A complete and total in-depth scientific analysis of coffee. Not light reading, and not for casual coffee drinkers. This is the holy bible of technical manuals regarding coffee. Growing history, chemical breakdown, regional traditions - serious stuff. An awesome book if you want the real deal behind espresso. Very technical. It includes some math and chemistry. It does, however, have enough background and clarification that a non-technical person could leaf through it and still enjoy plenty of what it has to offer. It really shines as a in-depth espresso tech manual though.Some have reviewed this book as way to technical. That is akin to saying an in depth car repair schematic manual is way to technical. It's not full of complicated writing, it's full of very complicated subject matter. Keep that in mind. Certainly not a 'beach read' unless, like me, your an engineer and enjoy the more refined technical side of the world. And think the beach is just a big sand pit that hands out sunburns.
I requested that this book be made available on the kindle bookstore, and a few months later it was. I bought it on the spot, and love it.
1 of 2 people found the following review helpful
4.0 out of 5 stars
A very detailed information on coffee, Aug 21 2011
By Jackie Teo - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Espresso Coffee: The Science of Quality (Hardcover)
This book is like a encyclopedia of coffee. It have alot more information where other sources doesn't provide.Its a small yet thick book. Tells you everything about coffee.
Listmania!
Look for similar items by category
- Books > Cooking, Food & Wine > Drinks & Beverages > Coffee & Tea
- Books > Engineering > Chemical
- Books > New & Used Textbooks > Business & Finance > Economics > Microeconomics
- Books > Professional & Technical > Accounting & Finance > Economics > Microeconomics
- Books > Professional & Technical > Engineering > Chemical
- Books > Professional & Technical > Medical > Medicine > Internal Medicine
- Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences
- Books > Qualifying Textbooks - Fall 2007 > Engineering
- Books > Qualifying Textbooks - Fall 2007 > Medicine
- Books > Qualifying Textbooks - Fall 2007 > Science
- Books > Science > Agricultural Sciences > Food Science
- Books > Science > Chemistry
- Books > Science > Mathematics
- Books > Science > Medicine > Specialties > Pathology > Clinical Chemistry
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
