“I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a ‘long’ expresso as I have always done – you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso.”
–Roberto Satolli, Director of Occhio Clinico

“In my 30 years working in the food service industry, I have rarely come accross a text that so thoroughly and yet so manageably treat its topic . . . Anyone who wants to truly understand the chemistry behind the process if brewung expresso should read this book.”
–Thomas J Kelly, Cornell University, Ithaca, NY, USA.

“Trust the Illy family, with its decades of the vanguard of scientific research on coffee, to give us the reference book essential for anyone serious about expresso. The wealth of information seems doubly rich for being available in one source. it will guide anyone, amateur and especially professional, to the potent bliss of great expresso.
–Corby Kummer, Senior Editor, The Atlantic Monthly, and author, The Joy of Coffee

“I feel as though I have known and worked with the Illy family for years, having used their coffee and their machines in my restaurant. I also had the opportunity to visit the factory in Italy and to see the care take over quality in the whole process os transforming coffee into expresso. Their knowledge not only of espresso, but also of all culinary and gastronomic arts, is an excellant indication of the quality of this book.
–Sirio Maccioni, owner of Le Cirque, New York

“Overall this book serves as a complete overview not only of espresso coffee but also of coffee in general. With its comprehensive overview of the parameters important to coffee quality and coffee consumption on human health it becomes a good reference book for both food scientists and nutritionists in the field.”
- Massimo Marcone, University of Guelph, Canada for FOOD RESEARCH INTERNATIONAL (2005)”A vital resource for anyone wishing to deepen their knowledge of coffee and its production, this book, with its industrial and historical perspectives, manages to combine the delivery of complex scientific data with pure enthusiasm for the product.”
- CAFE CULTURE (July 2005)

“.the book’s precision with the details of coffee science is unparalleled. It balances scientific prowess and readability without overwhelming the reader, whether new to the coffee world or a veteran.”
- FRESH CUP (June 2005)

“Kenneth Davids writes with authority and panache. There’s no one I’d rather read and learn from. He’ll turn your kitchen into the espresso bar of your dreams-and the more aspiring baristas who read this book, the safer the country will be for the new world of lattes sweeping the nation.” –Corby Kummer, The Atlantic Monthly

“Kenneth Davids’s new book blends the myths and history with the technology and culture that create this nouveau art form we call ‘espresso.’ It’s the perfect companion while enjoying the pleasures of this magnificent beverage.” –Ted R. Lingle, director of the Speciality Coffee Association