Espresso Coffee, The Science of Quality
Andrea Illy & Rinantonio Viani
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world’s biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee.
The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
James Freeman, Caitlin Freeman, Tara Duggan
One of the country’s most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.
Joe: The Coffee Book
Jonathan Rubinstein
This fresh new release is a beautiful, hip guide to the world of coffee brought to you by New York City’s popular connoisseur coffee chain, Joe. Written from the point of view of owners (and siblings) Jonathan and Gabrielle Rubinstein, the reader is welcomed into the tight-knit international specialty coffee community of committed growers, buyers, roasters, entrepreneurs, baristas, and drinkers. Their mission: to source, purchase, roast, serve, and drink the world’s finest coffees.
Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry
Robert W. Thurston, Jonathan Morris, Shawn Steiman
This book offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee’s history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today.
Recent Comments