Espresso Coffee

The Science of Quality

Andrea Illy, Rinantonio Viani avec la contribution de Furio Suggi Liverani

398 pages, parution le 28/12/2004 (2^eme édition)

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Résumé

In the last decade espresso coffee consumption has become a society phenomenon all over the world.

Espresso Coffee Second Edition, written by an international team of coffee experts, describes all the science and technology now available to obtain a perfect cup of espresso:

Botany of both traditional and newly developed cultivars, with the new tools used in the identification of the required characteristics (biochemical ecology and molecular genetics)
Agricultural conditions (environmental and cultural practices, and genetic aspects) most suited to the different production areas
Green coffee production including decaffeination, with the recent improvements in harvesting, processing and classification by physical, chemical and sensorial analysis
Storage and transportation best suited to avoid spoilage and quality loss
Physical and chemical changes produced by roasting, grinding and packaging, and the more and more sophisticated techniques now used to characterize them
Special percolation techniques are needed for the brewing of espresso coffee, where the quality and composition of the foam are as essential as those of the liquid, and the organoleptic characteristics of espresso partake of visual, gustatory, olfactory and somatic senses (mouthfeel and astringency)
Finally, the physiological importance of coffee consumption, which, particularly in espresso, is more than just caffeine, is reviewed and evaluated

L'auteur - Andrea Illy

Andrea Illy graduated in Chemistry at the University of Trieste and completed the Master Executive programme at SDA Bocconi in Milan. He is the chief executive officer of illycaffe. His first working experience was in 1983, at the Nestle Research and Development department. In 1990 he began his career at illycaffè as supervisor of the Quality Control department, where he instituted a total quality control programme. He has been president (1999) of the Association Scientifique Internationale du Cafe (ASIC) and organized the 19^th International Colloquium on Coffee Science in Trieste; he is presently vice-president. Since 1999, he has been a member of the board of directors of the Italian Association of Premium Brand Industries. In 2003 he was appointed a member of the advisory board of SDA Bocconi in Milan.

L'auteur - Rinantonio Viani

Rinantonio Viani, after graduating in Chemistry at the University of Pisa, did postgraduate work at CalTech in Pasadena, California, and Duke University in Durham, NC. From 1963 until 1974 he was a Research Chemist at the Research Laboratories of Nestlé in Vevey and Orbe. From 1975 until retirement in 1998, he was technical and scientific advisor on stimulant drinks in the Nestle headquarters. He has been Chairman of PEC, Administrative Secretary and President of ASIC and Chairman of the Technical Commission of European Decaffeinators, of AFCASOLE and of ISO TC 34 SC 15 'Coffee' for many years. He has obtained several patents and contributed many scientific publications in food science and technology, particularly in the field of stimulant drinks. After retirement he has worked as consultant with the UN agencies UNIDO and FAO for coffee projects in producer countries.

Sommaire

Contributors
Acknowledgments
Quality
The plant
The raw bean
Roasting
Grinding
Storage and packaging
Percolation
The cup
Physiology of perception
Coffee consumption and health
Closing remarks
Index

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Caractéristiques techniques

	PAPIER
Éditeur(s)	Elsevier
Auteur(s)	Andrea Illy, Rinantonio Viani
Parution	28/12/2004
Édition	2^eme édition
Nb. de pages	398
Format	14,5 x 22
Couverture	Relié
Poids	707g
Intérieur	Quadri
EAN13	9780123703712
ISBN13	978-0-12-370371-2