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Espresso Coffee: The Chemistry of Quality American ed Edition

4.4 out of 5 stars 5 customer reviews
ISBN-13: 978-0123706706
ISBN-10: 012370670X
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Editorial Reviews

Review

"I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a 'long' expresso as I have always done - you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso."
--Roberto Satolli, Director of Occhio Clinico
"In my 30 years working in the food service industry, I have rarely come accross a text that so thoroughly and yet so manageably treat its topic . . . Anyone who wants to truly understand the chemistry behind the process if brewung expresso should read this book."
--Thomas J Kelly, Cornell University, Ithaca, NY, USA.
"Trust the Illy family, with its decades of the vanguard of scientific research on coffee, to give us the reference book essential for anyone serious about expresso. The wealth of information seems doubly rich for being available in one source. it will guide anyone, amateur and especially professional, to the potent bliss of great expresso.
--Corby Kummer, Senior Editor, The Atlantic Monthly, and author, The Joy of Coffee
"I feel as though I have known and worked with the Illy family for years, having used their coffee and their machines in my restaurant. I also had the opportunity to visit the factory in Italy and to see the care take over quality in the whole process os transforming coffee into expresso. Their knowledge not only of espresso, but also of all culinary and gastronomic arts, is an excellant indication of the quality of this book.
--Sirio Maccioni, owner of Le Cirque, New York

From the Back Cover

This is a must for food researchers, food technologists and managers working in or entering the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technolgy of expresso coffee.

All aspects of expresso coffee are covered including: agronomy, green coffee processing, roasting/grinding, packaging, percolating techniques, decaffeination techniques.
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Product Details

  • Hardcover: 253 pages
  • Publisher: Academic Press; American ed edition (November 21, 1995)
  • Language: English
  • ISBN-10: 012370670X
  • ISBN-13: 978-0123706706
  • Product Dimensions: 8.8 x 5.6 x 1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #964,122 in Books (See Top 100 in Books)

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Format: Hardcover
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.
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Format: Hardcover Verified Purchase
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"
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Format: Hardcover Verified Purchase
the book is very clean even it was published in 1995
thank you :-) I'll study hard to read this
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Format: Hardcover
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
[...]
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Format: Hardcover
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.
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