Espresso Coffee, Second Edition: The Science of Quality (Hardcover)

Review
“I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a ‘long’ expresso as I have always done – you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso.”–Roberto Satolli, Director of Occhio Clinico”In my 30 years working in the food service industry, I have rarely come accross a text that so thoroughly and y (more…)