Published in 2001, this book is another academic—but accessible to a determined non-scientist—compilation of research on various facets of coffee production, roasting and consumption (see: The Craft and Science of Coffee and Espresso: the Science of Quality, which also cover similar territory).
This book has a strong focus on chemistry, with chapters on coffee’s non-volatile and volatile compounds, lipids and acids.
Table of Contents
• List of Contributors
• Chemistry I: Non-volatile compounds
• Chemistry II: Non-volatile compounds
• Chemistry III: Volatile compounds
• Technology I: Roasting
• Technology II: Decaffeination of coffee
• Technology III: Instant Coffee
• Technology IV: Beverage preparation
• Health effects and safety considerations
• Agronomy I: Coffee breeding Practices
• Agronomy II: Developmental and cell biology
• Agronomy III: Molecular Biology
• Appendices: International Standards Organization (ISO)
• International Coffee Organization (ICO)
• Units and Numerals
Published by John Wiley and Sons, Inc.