The Coffee Essence - Handbook: For newbies and oldbies alike. A must-have, The keystone of the arch in the field of coffee. This is an unpublished book devoted entirely to coffee. It happens to be a unavoidable resource and reference for craft, technologies and techniques. A book that is analytic-technical descriptive with preparatory approach to coffee chain professionalism. It covers coffee story and evolutions, health, cherries processes, green coffee, species and varietals, craft home roasting, the fluidify of coffee, science literature, brewing method and others. If you are a barista, a coffee trainer or consciousness consumer, you will find this handbook useful. In fact, it works as both an entertaining start-to-finish read, and such as a continued reference source. Even if you are not into the coffee industry, after have read it, you will be able to make better coffee purchases, beverage preparations or attend coffee shops because of it.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 235 mm
Breite: 157 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-4477-7126-5 (9781447771265)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Table of contents
APPRECIATIONS
INTRODUCTION
HISTORY OF COFFEE
The coffee comes to Asia
The coffee comes to Europe
The coffee comes to America
Coffee today
Coffee is a world base product
HISTORICAL DATES
COFFEE AND HEALTH
Caffeine metabolism
Acute effects of caffeine
Caffeine and cardiovascular system
A protection against chronic diseases
Relation to cancer
THE WAVES OF COFFEE
First wave beginning of 1960
Second wave end of 1960
Third wave 1990
Fourth wave 2010 until today
TAXONOMY AND MORPHOLOGY OF COFFEE
The plant of coffee
The root
The stem
The leaves
The fruit of coffee
Life of a plant
Anatomy of leaf and flower
Anatomy of the fruit
Section of a coffee drupe
THE COFFEE SPECIES
Nutritional characteristics
Comparison between species
The coffee cultivation belts
THE COFFEE SPECIES
The reconsideration of the specie Stenophylla
CHEMICAL ASPECTS OF COFFEE
Composition of an espresso
Elements in the coffee bean
PLANTATION PROCESSES
Dry or Natural process
Semi-Washed process
Wash process
Honey process
Aerobic and Anaerobic Fermentation
Drying
GREEN COFFEE PROCESSES
Cleaning and sorting
Selection and control
Coding of the exported coffee standard ICO
Conversion factors between different coffee forms
Table of coffee exporters
Certificate of coffee origin
DEFECTS OF GREEN COFFEE
Methods of classification of defects
Defects according to the Brazil/New York method
Classification of green coffee SCA
Intrinsic defects
Extrinsic defects
Identification of defects from a green coffee sample
CONSERVATION OF GREEN COFFEE
Moisture levels
Temperatures levels
Light levels
Parasites
Time
Storage and packaging options
DECAFFEINATION OF COFFEE
THE ROASTING
Technology of the roasting machines
Rudiments of amateur roasting
GRINDING TECHNOLOGY
The coffee grinder
The burrs
Grinders comparison
The grinding
PRIMORDIALITY OF WATER
Resin water softener
Multistage filter cartridges
Reverse osmosis
ESPRESSO MACHINES TECHNOLOGIES
ITALIAN ESPRESSO & CAPPUCCINO
Parameters of Italian espresso according to INEI
Parameters of the Italian cappuccino according to INEI
Technical aspects of the cappuccino
The espresso cup
The cappuccino cup
The milk pitcher
Imperfections of espresso and cappuccino
Tools and parameters for espresso and cappuccino
Precision and accuracy
Step by step espresso preparation
Step by step cappuccino preparation
COFFEE SOLUBLE EXTRACTION & TDS
Coffee extraction
