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Written by leading coffee technology experts in consultation with some of the world\'s largest coffee companies, the 2nd edition of the successful Espresso Coffee will after yet again comprehensively cover the recent status of the chemistry and technological innovation of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination tactics. It provides a thorough resource for people interested in the fundamental notions of coffee top quality with a point of reference provided in the form of a thorough bibliography to provide course to the wider literature. Chapters Consist of:* Good quality of espresso coffee * The plant* The raw bean* Roasting* Grinding* Packaging * Percolation* The cup* Physiology
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