Espresso Coffee The Science of Quality 2nd edition by Andrea Illy, Andrea Illy, Rinantonio Viani – Ebook PDF Instant Download/Delivery: 0080575360, 9780080575360
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Product details:
ISBN 10: 0080575360
ISBN 13: 9780080575360
Author: Andrea Illy, Andrea Illy, Rinantonio Viani
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.
Espresso Coffee The Science of Quality 2nd Table of contents:
Contributors
Acknowledgements
1 Quality
1.1 Origins and Meanings of Quality
1.2 Definition of Quality
1.3 Commercial Quality
1.4 Quality of Food Products
1.5 The Experience of Coffee Consumption
1.6 The Quality of Espresso Coffee
1.7 Definition of Espresso
1.8 Conclusions
References
2 The Plant
2.1 Origin, Production and Botany
2.2 Variety Development
2.3 Agronomy
2.4 Biochemical Ecology
2.5 Molecular Genetics of Coffee
References
3 The Raw Bean
3.1 Introduction
3.2 Harvesting
3.3 Processing of the Harvest
3.4 Drying
3.5 Final Processing for Export and Roasting
3.6 Logistics
3.7 Defects
3.8 Classification: Physical and Sensorial Analysis
3.9 Blending
3.10 Decaffeination
3.11 Raw Bean Composition
References and Further Reading
4 Roasting
4.1 The Process
4.2 Roasting Techniques
4.3 Changes Produced by Roasting
4.4 Volatile Aroma Compounds
4.5 Melanoidins
4.6 Contaminants
References
5 Grinding
5.1 Theory of Fracture Mechanics
5.2 Coffee Grinders
5.3 Methods for Measuring Ground Product Fineness
5.4 Parameters Influencing Grinding
5.5 Physico-Chemical Modifications Due to Grinding
References
6 Storage and Packaging
6.1 Physical and Chemical Changes of Roasted Coffee during Storage
6.2 Packaging of Roasted Coffee
References
7 Percolation
7.1 Conceptual Definitions
7.2 Physical and Chemical Characterization of the Percolation Process
7.3 Modeling of the Percolation Process
7.4 The Espresso Machine
7.5 Parameters Influencing Percolation
References
8 The Cup
8.1 Physical and Chemical Characterization of the Espresso Beverage
8.2 Organoleptic Characteristics of Espresso (Practical Aspects)
8.3 Espresso Definition Again
8.4 Espresso–Milk Mixes
References
9 Physiology of Perception
9.1 Introduction
9.2 Gustation
9.3 Olfaction
9.4 Human Chemosensory Psychophysics
References
10 Coffee Consumption and Health
10.1 Consumption Patterns
10.2 Coffee is More than Caffeine
10.3 Coffee is Beneficial to Health
10.4 Coffee is not Harmful to Health
10.5 Conclusions
References
Closing Remarks
Index
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Tags: Andrea Illy, Andrea Illy, Rinantonio Viani, Espresso Coffee, The Science