Must-own hardcover technical book for coffee from the crop to the cup. Heavy chemistry emphasis. This is the totally revised 2nd edition
Espresso Coffee: The Science of Quality is by Rinantonio Viani of Nestle Research Laboratories in Switzerland and Andreas Illy of Illycafe and Nestle. This is the hardcover, rewritten Second Edition of the famous Espresso Coffee: The Chemistry of Quality. Famous? Well, among home roasters it is, because there are just too many "coffee recipe" and hokey espresso cookbooks out there ... and this book is 180 degrees opposite.
This is a technical manual, but not so obscure to scare off the non-scientist. It's an intensely informative book focusing on technical aspects of espresso and coffee quality. The emphasis here is on chemical and physical analysis of coffee as it travels the route from crop to cup. As a professional, I can't tell you how many times I have referred to this book. It is really a book about defining coffee quality in verifiable terms. Indispensable to the professional or those with tendencies toward the technical!
This book is greatly expanded from the first edition ... if you are really into coffee in general or espresso in particular I don't think it is ridiculous to own both editions. The publisher has made the introductory chapter (definitely not the most interesting stuff, just the groundwork) available as a .pdf file.
|Country of Origin||China|
|Pros||Very scientific and factual|