Guido Garavello

The Coffee Essence

manual del café

• Gebundenes Buch

Produktbeschreibung

The Coffee Essence - Manual de café: Para principiantes y veteranos de la misma manera. Un infaltable, la clave del arco en el segmento del café. Es un libro inédito enteramente dedicado al café. Es un recurso ineludible y de referencia para la artesanía, las tecnologías y las técnicas. Un libro analítico-técnico descriptivo con un enfoque preparatorio a la profesionalidad de la cadena del café. Cubre la historia del café y las evoluciones, la salud, los procesos sobre los frutos, café verde, especies y variedades, torrefacción casera artesanal, fluidificar el café, literatura científica, métodos de infusión entre otros. Si eres un barista, un formador de café o un consumidor concienzudo, encontrará este manual útil. De hecho, funciona tanto como un divertido principio-fin de leer, así como una fuente de referencia continua. Incluso si usted no está en la industria del café, después de su lectura podrá ser capaz de hacer mejores compras de café, mejores preparaciones de café o simplemente frecuentar a las mejores cafeterías.

Produktdetails

• Verlag: Lulu.com
• Seitenzahl: 404
• Erscheinungstermin: 30. März 2023
• Spanisch
• Abmessung: 235mm x 157mm x 26mm
• Gewicht: 736g
• ISBN-13: 9781447771289
• ISBN-10: 1447771281
• Artikelnr.: 67732821

Autorenporträt

Table of contents APPRECIATIONS INTRODUCTION HISTORY OF COFFEE The coffee comes to Asia The coffee comes to Europe The coffee comes to America Coffee today Coffee is a world base product HISTORICAL DATES COFFEE AND HEALTH Caffeine metabolism Acute effects of caffeine Caffeine and cardiovascular system A protection against chronic diseases Relation to cancer THE WAVES OF COFFEE First wave beginning of 1960 Second wave end of 1960 Third wave 1990 Fourth wave 2010 until today TAXONOMY AND MORPHOLOGY OF COFFEE The plant of coffee The root The stem The leaves The fruit of coffee Life of a plant Anatomy of leaf and flower Anatomy of the fruit Section of a coffee drupe THE COFFEE SPECIES Nutritional characteristics Comparison between species The coffee cultivation belts THE COFFEE SPECIES The reconsideration of the specie Stenophylla CHEMICAL ASPECTS OF COFFEE Composition of an espresso Elements in the coffee bean PLANTATION PROCESSES Dry or Natural process Semi-Washed process Wash process Honey process Aerobic and Anaerobic Fermentation Drying GREEN COFFEE PROCESSES Cleaning and sorting Selection and control Coding of the exported coffee standard ICO Conversion factors between different coffee forms Table of coffee exporters Certificate of coffee origin DEFECTS OF GREEN COFFEE Methods of classification of defects Defects according to the Brazil/New York method Classification of green coffee SCA Intrinsic defects Extrinsic defects Identification of defects from a green coffee sample CONSERVATION OF GREEN COFFEE Moisture levels Temperatures levels Light levels Parasites Time Storage and packaging options DECAFFEINATION OF COFFEE THE ROASTING Technology of the roasting machines Rudiments of amateur roasting GRINDING TECHNOLOGY The coffee grinder The burrs Grinders comparison The grinding PRIMORDIALITY OF WATER Resin water softener Multistage filter cartridges Reverse osmosis ESPRESSO MACHINES TECHNOLOGIES ITALIAN ESPRESSO & CAPPUCCINO Parameters of Italian espresso according to INEI Parameters of the Italian cappuccino according to INEI Technical aspects of the cappuccino The espresso cup The cappuccino cup The milk pitcher Imperfections of espresso and cappuccino Tools and parameters for espresso and cappuccino Precision and accuracy Step by step espresso preparation Step by step cappuccino preparation COFFEE SOLUBLE EXTRACTION & TDS Coffee extraction