Espresso Coffee: The Science of Quality 2nd Edition by Andrea Illy and Rinantonio Viani covers the present standing of the chemistry and technology of espresso coffee. It comprehensively covers topics corresponding to agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques.
It supplies a complete resource for those interested in the elementary notions of coffee high quality; with some extent of reference given in the type of a detailed bibliography to supply course to the wider literature. General this book serves as a complete overview not solely of espresso coffee but additionally of coffee in general.
With its complete overview of the parameters necessary to coffee quality and low consumption on human health it turns into a very good reference book for each food scientists and nutritionists in the field. This is a technical manual, but not so obscure to scare off the non-scientist. It is an intensely informative book focusing on technical aspects of espresso and coffee quality.
The emphasis is on chemical and physical analysis of espresso as it travels the route from crop to cup. As a professional, I can't inform you how many occasions I have referred to this book. It is really a book about defining espresso high quality in verifiable terms. Indispensable to the skilled or those with tendencies towards the technical!
This book reminds me of a giant tree with its stunning foliage dancing in the wind, representing the data chosen and made accessible by the experts, and its invisible however equally imposing root system, constituted by the broad literature which allows whosoever is fascinated with a deeper vision to easily fulfill their curiosity.
This ‘tree of knowledge’ gives the reader a way of the complexity of all that issues espresso; from genetics, to interaction with the atmosphere, processing of the cherries, to the transformation within the roaster and, lastly, to the scrumptious cup that delivers such a wonderful message to our senses, followed by a gentle stimulation of our brain and activation of the facilities of alertness, relaxation and nicely being, serving to us to live better and even possibly to reside longer.
This complexity is considered one of coffee’s major points of interest and the supply of an interest that may generally evolve right into a real love for the product and the tradition that surrounds its consumption. The authors, the editors, all of the people concerned within the realization of this work, have a common feeling. They love espresso and hope that their efforts will contribute to a deeper understanding of this extraordinary product and a profound respect for all those concerned in the manufacturing, industrialization and, lastly, the preparation of an ideal cup of coffee -the consumption of which is an unforgettable experience.
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