This book is not for you! Okay, maybe it is, but only of you are either a. in the coffee trade; b. have a strong science background; c. are an incessant know-it-all; or d. are a hardcore home roaster. This is much more of a reference book than a reading book. Now that I have said everything wrong with it, let me say now that it is fantastic and a must-have volume for every serious coffee library.
The first 4 chapters, a scant 60 pages, are actually made to be read, and provide a good basis for understanding coffee chemistry. The 5th chapter, "The Individual Constituents" is what this book is all about though: 265 pages of encyclopedic reference for all the important compounds that contribute to coffee aroma and flavor. Want to look up a specific acid (acetic? malic? citric? quinic?) Wonder what aldehydes do? Or Ketones?
There's a useful secret too, buried in the Index in the back: look up "Organoleptic characteristics of the most tipical ingredients in green coffee". It's a list of flavors & aromas ( blueberry, balsamic, metallic, parsley, dairy, cucumber, walnut, etc.) and it will direct you to the page with the related organic compound! I find this the most useful feature of the book. I made a separate Coffee Flavor Chemistry page with images of the book, representative pages, and the publishers description of this tome. 410 pages, and a few superfluous, decorative images and color plates.
|Country of Origin||England|
|Pros||Great amounts of technical information|
|Cons||A bit technical for someone not in the coffee trade|