Espresso coffee : the science of quality / 2nd ed.

Contributors ix
Acknowledgements xvii
1 Quality 1
A. Illy
1.1 Origins and meanings of quality 1
1.2 Definition of quality 2
1.3 Commercial quality 3
1.4 Quality of food products 7
1.5 The experience of coffee consumption 10
1.6 The quality of espresso coffee 15
1.7 Definition of espresso 16
1.8 Conclusions 19
References 20
2 The plant 21
F. Anzueto, T.W. Baumann, G. Graziosi, C.R. Piccin,
M.R. Sandahl and H.A.M. van der Vossen
2.1 Origin, production and botany 21
2.2 Variety development 29
2.3 Agronomy 34
2.4 Biochemical ecology 55
2.5 Molecular genetics of coffee 67
References 76
3 The raw bean 87
S. Bee, C.H.J. Brando, G. Brumen, N. Carvalhaes,
I. Kblling-Speer, K. Speer, F. Suggi Liverani, A.A. Teixeira,
R. Teixeira, R.A. Thomaziello, R. Viani and O.G. Vitzthum
3.1 Introduction 87
3.2 Harvesting 87
3.3 Processing of the harvest 91
3.4 Drying 96
3.5 Final processing for export and roasting 101
3.6 Logistics 108
3.7 Defects 116
3.8 Classification: physical and sensorial analysis 134
3.9 Blending 141
3.10 Decaffeination 142
3.11 Raw bean composition 148
References and further reading 166
4 Roasting 179
B. Bonnldnder, R. Eggers, U.H. Engelhardt and H.G. Maier
4.1 The process 179
4.2 Roasting techniques 184
4.3 Changes produced by roasting 191
4.4 Volatile aroma compounds 197
4.5 Melanoidins 204
4.6 Contaminants 209
References 209
5 Grinding 215
M. Petracco
5.1 Theory of fracture mechanics 216
5.2 Coffee grinders 218
5.3 Methods for measuring ground product fineness 221
5.4 Parameters influencing grinding 224
5.5 Physico-chemical modifications due to grinding 227
References 229
6 Storage and packaging 230
M.C. Nicoli and 0. Savonitti
6.1 Physical and chemical changes of roasted coffee during
storage 230
6.2 Packaging of roasted coffee 245
References 255
7 Percolation 259
M. Petracco
7.1 Conceptual definitions 259
7.2 Physical and chemical characterization of the percolation
process 261
7.3 Modelling of the percolation process 266
7.4 The espresso machine 270
7.5 Parameters influencing percolation 274
References 287
8 The cup 290
M. Petracco
8.1 Physical and chemical characterization of the espresso
beverage 290
8.2 Organoleptic characteristics of espresso (practical aspects) 300
8.3 Espresso definition again 310
8.4 Espresso-milk mixes 311
References 313
9 Physiology of perception 316
R. Cappuccio
9.1 Introduction 316
9.2 Gustation 317
9.3 Olfaction 325
9.4 Human chemosensory psychophysics 332
References 345
10 Coffee consumption and health 352
M. Petracco and R. Viani
10.1 Consumption patterns 353
10.2 Coffee is more than caffeine 357
10.3 Coffee is beneficial to health 357
10.4 Coffee is not harmful to health 365
10.5 Conclusions 369
References 369
Closing remarks 384
E. Illy