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Chapters Include: * Quality of espresso coffee * The plant * The raw bean * Roasting * Grinding * Packaging * Percolation * The cup * Physiology
1. Quality 2. The Plant 3. The Raw Bean 4. Roasting 5. Grinding 6. Storage and Packaging 7. Percolation 8. The Cup 9. Physiology of Perception 10. Coffee Consumption and Health
Andrea Illy studied in Switzerland at the University of Trieste, completing a dissertation on 'The quality of expresso from a chemical perspective.' He has worked at the Nestle Research Department and illycaffe, where he has been manager of the Quality Control Department and Manageing Director since 1994. After graduating from the University of Pisa, Riantonio Viani studied at the California Institute of Technology in Pasadena, CA, USA. He went on to carry out postdoctoral research at Duke University, NC, USA, before moving to the Nestle Research Laboratories in Switzerland. He was appointed Scientific Advisor of the Technical Division of Nestle in the Coffee and Beverages Scientific Business Unit, and is former Chairman of Physiological Effects of Coffee and former President of ASIC.
"Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field." - Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005) "A vital resource for anyone wishing to deepen their knowledge of coffee and its production, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product." - CAFE CULTURE (July 2005) ".the book's precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran." - FRESH CUP (June 2005)