Espresso Coffee Second Edition, written by an international team of coffee experts, describes all the science and technology now available to obtain a perfect cup of espresso.

This informative book covers:

• Botany of both traditional and newly developed cultivars, with the new tools used in the identification of the required characteristics.
• Agricultural conditions most suited to the different production areas.
• Green coffee production including decaffeination, with the recent improvements in harvesting, processing and classification by physical, chemical and sensorial analysis.
• Storage and transportation best suited to avoid spoilage and quality loss.
• Physical and chemical changes produced by roasting, grinding and packaging, and the more and more sophisticated techniques now used to characterize them.
• Special percolation techniques are needed for the brewing of espresso coffee, where the quality and composition of the foam are as essential as those of the liquid, and the organoleptic characteristics of espresso partake of visual, gustatory, olfactory and somatic senses.
• Finally, the physiological importance of coffee consumption, which, particularly in espresso, is more than just caffeine, is reviewed and evaluated.