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Espresso Coffee
Engleski
260 b
30 dana za povrat kupljenih proizvoda
Moglo bi vas zanimati i
/
Meki uvez
14.27
€
/
Tvrdi uvez
30.47
€
/
Meki uvez
12.14
€
/
Tvrdi uvez
34.12
€
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; and Physiology.
Informacije o knjizi
Engleski
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