Espresso Coffee
The Science of Quality
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45 177 Ft (43 026 Ft + 5% VAT)
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45 177 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 2
- Publisher Academic Press
- Date of Publication 14 December 2004
- ISBN 9780123703712
- Binding Hardback
- No. of pages416 pages
- Size 216x138 mm
- Weight 800 g
- Language English
- Illustrations w. figs. (mostly col.) 0
Categories
Long 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.
MoreTable of Contents:
1. Quality
2. The Plant
3. The Raw Bean
4. Roasting
5. Grinding
6. Storage and Packaging
7. Percolation
8. The Cup
9. Physiology of Perception
10. Coffee Consumption and Health
