As Editor responsible for the title I feel I cannot answer the points above in an unbiased way!
Positive Product Points
I just wanted to add a PS to Carl Lau‘s very positive review of ‘Espresso Coffee: Chemistry of Quality‘. As Editor responsible for this title at Academic Press, I thought I should mention that this title is not out of stock - and in fact is now being sold at a reduced price of $34.95! Sara_Gorman@Harcourt.com
Negative Product Points
The title was published in 1995, and so it is about time for a revision.
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world‘s biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of espresso coffee. Aspects covered include agronomy, green coffee processing, roasting/grinding, packaging, percolating, and decaffeination techniques. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of espresso.