Espresso Coffee, Second Edition: The Science of Quality
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Espresso Coffee, Second Edition: The Science of Quality
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Espresso Coffee, Second Edition: The Science of Quality
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
Espresso Coffee, Second Edition: The Science of Quality
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Espresso Coffee, Second Edition: The Science of Quality
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Tags: Coffee, Edition, Espresso, Quality, Science, Second
This entry was posted on Monday, July 12th, 2010 at 6:50 am and is filed under Premium Coffee. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
July 12th, 2010 at 9:28 am
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.
My Rating: 5 / 5 stars
July 12th, 2010 at 11:34 am
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 !
My Rating: 4 / 5 stars
July 12th, 2010 at 1:36 pm
For those interested in learning more about coffee science, this is perhaps one of the best books out there. Covers everything from basic cultivation to roasting chemistry.
javajoe
[...]
My Rating: 5 / 5 stars
July 12th, 2010 at 2:16 pm
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.
My Rating: 2 / 5 stars