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Espresso Coffee ─ The Science Of Quality
商品資訊
ISBN13：9780123703712
出版社：Academic Pr
作者：Andrea Illy (EDT); Rinantonio Viani (EDT)
出版日：2004/12/22
裝訂／頁數：精裝／398頁
規格：22.2cm*14.6cm*3.2cm (高/寬/厚)
版次：2
定價
：NT$ 5805 元優惠價
：90 折 5225 元
若需訂購本書，請電洽客服 02-25006600[分機130、131]。
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商品簡介
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
Chapters Include:
* Quality of espresso coffee
* The plant
* The raw bean
* Roasting
* Grinding
* Packaging
* Percolation
* The cup
* Physiology
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