Customer Reviews

Espresso Coffee: The Chemistry of Quality

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Not a casual read in any sense of the word. This book is written for chemists and physicists. However, if you have a burning need for an answer about some technical aspect of what it takes to make espresso and enough time, energy, and/or education to figure out the necessarily scientific explanations, this is the place to find it.

For those interested in learning more about coffee science, this is perhaps one of the best books out there. Covers everything from basic cultivation to roasting chemistry.

javajoe
[...]

No matter how much you are into Espresso this book has more information than you could possibly care to know. The writing, research and presentation are impeccable. There are some fascinating facts and descriptions that are sure to make your ability to understand and make better espresso possible. There is however page after page of very heavily technical or scientific data that separate each one of these fascinating facts.
Whether you are a roaster or just looking to further your understanding to make better espresso, you will learn from this book. But this book is really written for the " coffee scientist"

I liked this book because it makes a good showing on my shelf. People at my house say "Akmed, you are a coffee chemist?" I say, "yes, everything coffee does for me this book can undo. Ever drank too much coffee and can't sleep? This book solves that problem! Sleep for days after reading this book! I did. And you can too." One of my friends borrowed the book just before she quit coffee and died of severe depression. I'm not saying she read the book, but carrying it around seem to have the same effect. I hope everyone with too much time and energy will read this book, as they too will suffer a lingering malaise.