Espresso coffee : the science of quality

edited by Andrea Illy and Rinantonio Viani ; with the assistance of Fruio Suggi Liverani

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; and Physiology.

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この本の情報

書名 Espresso coffee : the science of quality
著作者等 Viani Rinantonio
Illy Andrea
出版元 Elsevier Academic Press
刊行年月 2005
版表示 2nd ed
ページ数 xvi, 398 p.
大きさ 23 cm
ISBN 0123703719
NCID BA71690831
※クリックでCiNii Booksを表示
言語 英語
出版国 オランダ
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