Espresso Coffee

This study of the current status of the chemistry and technology of espresso coffee covers such aspects as: agronomy; green coffee processing; roasting/grinding; packaging; percolating; and decaffination techniques. It is aimed at food researchers/technologists, and managers in the industry.

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The book should be of use to food researchers, food technologists and managers working in, or entering into, the coffee industry. The book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include: agronomy; green coffee processing; roasting/grinding; packaging; percolating; and decaffination techniques. The research and development/technology community should find the appendix of analytical chemical methods a useful guide.