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Permalink Reply by Samantha Bako on June 26, 2009 at 2:30pm

I'm not entirely sure it's what you're looking for, but the closest I can think is "Espresso Coffee: The Science of Quality" by Andrea Illy and Rinantonio Viani. I'm currently working through it, it's very much a text book on coffee from start to finish.

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Permalink Reply by Nathan Kosky on June 28, 2009 at 11:23am

Thank-you Samantha, I will have to check that out!

Nathan

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Permalink Reply by Eric on June 28, 2009 at 11:54am

Id agree with this book being the go to guide, but it is quite expensive... I would almost recommend finding a friend that has a copy and borrowing it. There are some parts where the information is very interesting but not very applicable to everyday coffee shop stuff. But, it would give and interested person more background on what they are actually doing with the coffee they work with...

Samantha Bako said:

I'm not entirely sure it's what you're looking for, but the closest I can think is "Espresso Coffee: The Science of Quality" by Andrea Illy and Rinantonio Viani. I'm currently working through it, it's very much a text book on coffee from start to finish.

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Permalink Reply by Chris Hooton on June 28, 2009 at 1:51pm

Wow, I was just able to request it through inter-library loan! I can't wait.

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Permalink Reply by Ed Whitman on June 28, 2009 at 6:12pm

Michael Sivetz, Coffee Technology

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Permalink Reply by Valentin David on June 29, 2009 at 7:29am

It might be too complex and not what you are exactly looking for. But it shows all the molecules possible present in coffee. I would say, it is only for engineers in food industry, and researchers in chemistry.

http://eu.wiley.com/WileyCDA/WileyTitle/productCd-0471720380.html

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Permalink Reply by Jesse Bladyka on June 30, 2009 at 6:06am

that Flament book, Coffee Flavor Chemistry, is a hoot. It's really a chemistry book (thank god my girlfriend is a scientist). But it's neat to paw through, especially if you have or are someone who knows the chemistry stuff and can translate for you.

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