ILLY, ANDREA Primary Author mixed material bibliography USA Elsevier Academic Press 2005 en English

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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. Chapters Include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; Physiology COFFEE NONE 0123703719 e-BOOK UPT Perpustakaan Instiper Yogyakarta Espresso_Coffee.jpg.jpg 500 2019-06-19 09:33:09 2019-06-19 09:38:28 machine generated