Allegria Espresso Bar

“Espresso Coffee” is dense.
September 3, 2007, 6:43 pm
Filed under: Books, Espresso

“The carboxyatractyloglycosides are decarboxylated quantitatively and the so generated atractylogolycosides are degraded about 50% under ‘normal’ roasting conditions (Bradbury, 2001).”

That’s my favorite sentence in Espresso Coffee. No, I don’t really understand it, but that’s the point. Coffee isn’t simple, and it’ll take a lifetime to comprehend. I did read the entire book, never skipping a page, and for that, I’m proud. The thing is dense.

I plan to purchase my own copy, so I can reference chapters and sub-chapters from time to time, which will more than justify the price. That and the fact that it pushes me to consider many, many aspects of coffee that I might not normally consider.

It’s worth looking through. My next book is All About Coffee. It’ll be read for its historical points.


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