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Espresso Coffee: The Science of Quality [Anglais] [Relié]

Andrea Illy , Rinantonio Viani

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Description de l'ouvrage

14 décembre 2004
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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Descriptions du produit

Revue de presse

"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field."
- 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, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product."
- CAFE CULTURE (July 2005)

".the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran.”
- FRESH CUP (June 2005)

Biographie de l'auteur

Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994.

After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. He went on to carry out postdoctoral research at Duke University, NC, USA, before moving to the Nestle Research Laboratories in Switzerland. He was appointed Scientific Advisor of the Technical Division of Nestle in the Coffee and Beverages Scientific Business Unit, and is former Chairman of Physiological Effects of Coffee and former President of ASIC.

Détails sur le produit


Dans ce livre (En savoir plus)
Première phrase
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. Lire la première page
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Concordance
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Couverture | Copyright | Table des matières | Extrait | Index
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Commentaires en ligne 

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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.4 étoiles sur 5  5 commentaires
25 internautes sur 28 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Informative, advanced but how relevant ? 27 août 2006
Par P. Tellier - Publié sur Amazon.com
Format:Relié
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 !
10 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Uber reference guide 14 octobre 2010
Par Kelly From Seattle - Publié sur Amazon.com
Format:Relié|Achat vérifié
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 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Nice compendium on the topic of espresso. 19 décembre 2013
Par Quality Seeker - Publié sur Amazon.com
Format:Relié|Achat vérifié
Best book currently available for the guy that wants to know more but its not for average browsing. Covers espresso coffee from origin to cup. Doesn't give a scientific answer for every question which says to me that there are still aspects that are "art" and not yet fully explained. The book I was looking for hasn't been written yet (to my knowledge). Maybe it never will be.
2 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 incredible. 14 août 2013
Par The Andersons - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is knowledge. Deep, dense truth. Waist deep and amazing. This is as nerdy as you can get topically, and it doesn't stop there. get at it.
This book is a research based affirmation of what I have been telling people for years about coffee. Make it your own.
2 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A very detailed information on coffee 22 août 2011
Par Jackie Teo - Publié sur Amazon.com
Format:Relié|Achat vérifié
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.
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