Espresso Coffee - The Science of Quality

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Espresso Coffee: The Science of Quality edited by Andrea Illy & Rinantonio Viani was written in consultation with some of the world's biggest coffee manufacturers. This second edition will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. Coverage includes agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. Espresso Coffee will provide readers with a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a very detailed bibliography to provide direction to the wider literature.


SKU 50285
Shipping Weight 2.0kg
Shipping Width 0.20m
Shipping Height 0.15m
Shipping Length 0.04m
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