Machine derived contents note: 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.