Andrea Illy,
Rinantonio Viani
Espresso Coffee
The Science of Quality
Gebonden Engels 2004 9780123703712Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
1. Quality<br>2. The Plant<br>3. The Raw Bean<br>4. Roasting<br>5. Grinding<br>6. Storage and Packaging<br>7. Percolation<br>8. The Cup<br>9. Physiology of Perception<br>10. Coffee Consumption and Health<br>
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- communicatie en media
- economie
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- internet en social media
- it-management / ict
- juridisch
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