The simplified Chinese version of professional book Espresso Italiano Tasting has been published by China Light Industry Press recently. This book is written by Luigi Odello (secretary-general of National Espresso Italiano Association and International Coffee Taster Association) and Carlo Odello (main lecturer of Italy Taster Academy). It is the first book which focuses on perceptual analysis and tasting of espresso. In this book, you can learn the techniques about how to identify the advantages and disadvantages of coffee beans, the professional level of bakers, the efficacy of grinding miller and coffee machine and bar waiter in tasting coffee. It is the best description of achievements made by International Coffee Taster Association, specialists and its members in sensory evaluation of coffee for the past ten years. This book has clearly and briefly introduced a series of contents, including the tasting methods of coffee, the advantages possessed and defects possibly existed of a brewed coffee, the correct procedures and methods of sensory evaluation, geographical condition and procedures of coffee bean planting, baking methods, equipment and tips for making a cup of espresso with good flavor, etc.
Format EPUB ● ISBN 9787501982134 ● Publisher CNPeReading ● Published 2011 ● Downloadable 3 times ● Currency EUR ● ID 5014722 ● Copy protection Adobe DRM
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