Relevant bibliographies by topics / Espresso

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Espresso'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Espresso"

1

Elyan, Muhammad, Rochmad Winarso, and Rianto Wibowo. "PEMBUATAN MESIN KOPI ESPRESSO MENGGUNAKAN SISTEM PNEUMATIK." JURNAL CRANKSHAFT 5, no. 1 (2022): 65–72. http://dx.doi.org/10.24176/crankshaft.v5i1.7574.

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Kopi merupakan minuman yang sangat dinikmati oleh semua masyrakat, kopi berasal dari hasil biji kopi yang sudah dihaluskan. Mesin Espresso merupakan salah satu mesin yang digunakan untuk mengolah biji kopi menjadi sajian minuman kopi espresso, minuman yang menggunakan espresso biasanya mempunyai tiga komposisi yang sama, Yakni espresso, susu panas (steamed milk), dan busa susu (foam milk). Cara kerja mesin ini adalah dengan mengekstrak bubuk kopi dengan menyemburkan air panas dibawah tekanan yang tinggi, hasil dari pengestrakan menggunakan mesin espresso menghasilkan cairan kopi yang berbau ta
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Reitz, Julie Kjendal. "Espresso." Food, Culture & Society 10, no. 1 (2007): 7–21. http://dx.doi.org/10.2752/155280107780154114.

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Stanišić, Saša. "Espresso." World Literature Today 83, no. 1 (2009): 47. http://dx.doi.org/10.1353/wlt.2009.0092.

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Wu, Mingyu, Ziming Zhao, Haoyu Li, et al. "Espresso." ACM SIGPLAN Notices 53, no. 2 (2018): 70–83. http://dx.doi.org/10.1145/3296957.3173201.

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Deldari, Shohreh, Daniel V. Smith, Amin Sadri, and Flora Salim. "ESPRESSO." Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous Technologies 4, no. 3 (2020): 1–24. http://dx.doi.org/10.1145/3411832.

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Morris, Jonathan. "Making Italian Espresso, Making Espresso Italian." Food and History 8, no. 2 (2010): 155–83. http://dx.doi.org/10.1484/j.food.1.102222.

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Pradnyagita, Putu Ayu Nadya, Deden Ismail, and Putu Eka Wirawan. "Strategi membangun brand image dalam meningkatkan daya saing di humble espresso denpasar." Jurnal Ilmiah Pariwisata dan Bisnis 1, no. 11 (2022): 3267–86. http://dx.doi.org/10.22334/paris.v1i11.230.

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Perkembangan ekonomi di era globalisasi menuntut para pelaku usaha menawarkan inovasi dan kreativitas dalam usaha yang dibuat, sehingga mampu bersaing dalam dunia bisnis. Daya saing menjadi hal yang penting dalam persaingan bisnis, sehingga diperlukan strategi yang dapat meningkatkan daya saing, salah satunya membangun brand image. Penelitian ini bertujuan untuk mengetahui faktor-faktor pembentuk brand image, strategi membangun brand image dalam meningkatkan daya saing, dan strategi alternatif pembentukan brand image di Humble Espresso Denpasar. Jenis data yang digunakan dalam penelitian ini a
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Abelson, Sagi, Andy G. X. Zeng, Ido Nofech-Mozes, et al. "Integration of intra-sample contextual error modeling for improved detection of somatic mutations from deep sequencing." Science Advances 6, no. 50 (2020): eabe3722. http://dx.doi.org/10.1126/sciadv.abe3722.

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Sensitive mutation detection by next-generation sequencing is critical for early cancer detection, monitoring minimal/measurable residual disease (MRD), and guiding precision oncology. Nevertheless, because of artifacts introduced during library preparation and sequencing, the detection of low-frequency variants at high specificity is problematic. Here, we present Espresso, an error suppression method that considers local sequence features to accurately detect single-nucleotide variants (SNVs). Compared to other advanced error suppression techniques, Espresso consistently demonstrated lower nu
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Konieczyński, Pawel, Kinga Seroczyńska, Marek Wesolowski, et al. "A Comparative Elemental Analysis of Espresso Coffee from Poland and Portugal." Foods 14, no. 3 (2025): 426. https://doi.org/10.3390/foods14030426.

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A comparative elemental analysis of espresso coffee from Poland and Portugal was carried out. Using an ICP-MS analytical procedure, samples collected from public cafes in Poland and Portugal (n = 60 and n = 44, respectively) were studied for their macromineral and trace element content. To evaluate the contribution of water to the final composition of the beverage, paired samples (i.e., collected from the same locations) of drinking water were also analysed. The mineral profile of the coffee espresso samples was quite similar: Mg > P > Ca > Rb > Mn > B > Zn > Cu > Sr &g
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Adams, Jianni. "Espresso Brownies." Digital Literature Review 8, no. 1 (2021): 17. http://dx.doi.org/10.33043/dlr.8.1.17.

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Dissertations / Theses on the topic "Espresso"

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Díaz, Francisca. "Cafetera espresso de pedestal." Tesis, Universidad de Chile, 2007. http://repositorio.uchile.cl/handle/2250/101087.

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El siguiente trabajo incluye una breve presentación sobre los principales tipos de café que existen actualmente en el mercado. También se hará una breve revisión sobre la importancia que este producto ha llegado a tener en la cultura chilena y como ha aumentado su consumo a lo largo de los últimos años. A lo largo de esta investigación se pretende definir cuales son los rasgos y características básicas que debe seguir el diseño de un objeto, en este caso específico una cafetera de pedestal, para integrarse correctamente en el contexto de las oficinas mencionadas anteriormente. Para esto se rea
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Asplund, Olivia. "Arbetsmiljön på Espresso House : En kvalitativ studie." Thesis, Karlstads universitet, Handelshögskolan (from 2013), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-77993.

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Denna studie är till för att få en fördjupad kunskap om hur medarbetarna på Espresso House upplever sin arbetsmiljö, på vilket sätt de är delaktiga och vad som kan förbättras inom arbetsmiljön enligt medarbetarna. I studien har en kvalitativ metod använts där det genomförts sju semistrukturerade intervjuer med personer som arbetar som skiftledare, platschef, distriktschef eller inom HR. Den teoretiska referensramen som legat till grund för studien benämner arbetsmiljö, stress, socialt stöd, introduktion, motivation och implementering. Sedan användes denna teori för att analysera det material s
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Addazio, Stephen. "Agape Latte: Espresso your Faith Week with Coach Addazio." The Church in the 21st Century Center at Boston College, 2013. http://hdl.handle.net/2345/bc-ir:104009.

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Lowenrud, Richard, and Jacob Kimblad. "Implementation and Evaluation of Espresso Stream Cipher in 65nm CMOS." Thesis, KTH, Skolan för informations- och kommunikationsteknik (ICT), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-204620.

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With the upcoming 5G networks and expected growth of the Internet of Things (IoT), the demand for fast and reliable encryption algorithms will increase. As many systems might be time critical and run on internal power sources, the algorithms must be small, fast, energy efficient and have low latency. A new stream cipher called Espresso has been proposed to answer these demands, optimizing for several parameters unlike other stream ciphers such as Trivium and Grain. Espresso has previously been compared to the industry standard, Advanced Encryption Standard (AES), in a FPGA implementation and h
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Cristovam, Eduardo. "Quality drivers in two speciality drinks, port wine and espresso coffee." Thesis, University of Strathclyde, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248571.

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Godina, Andrej. "La percezione della qualità del caffè espresso da parte del consumatore." Doctoral thesis, Università degli studi di Trieste, 2008. http://hdl.handle.net/10077/2705.

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2006/2007<br>LA PERCEZIONE DELLA QUALITÀ DEL CAFFÈ ESPRESSO DA PARTE DEL CONSUMATORE Il presente lavoro di ricerca nasce all’interno del dottorato di ricerca in “Scienza, Tecnologia ed Economia nell’Industria del Caffè” presso il Dipartimento di Scienze Statistiche ed Economiche della Facoltà di Economia dell’Università di Trieste. Scopo dell’iniziativa è di indagare l’universo della percezione della qualità del caffè espresso da parte del consumatore. A tal proposito viene svolta una trattazione teorica preliminare per illustrare i concetti di qualità e qualità alimentare, definire l’
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Silva, Aline Costa. "FormulaÃÃes de blends de cafà arÃbica (C. arabica) para bebida de cafà espresso: percepÃÃo e expectativa sensorial." Universidade Federal do CearÃ, 2009. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=6516.

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nÃo hÃ<br>O objetivo do presente trabalho foi desenvolver diferentes blends de cafà arÃbica dos tipos mole, duro e rio para bebida de cafà espresso e avaliar a percepÃÃo e expectativa sensorial do consumidor final. Inicialmente delineou-se o perfil dos consumidores de cafà frequentadores de cafeterias no municÃpio de Fortaleza, Cearà - Brasil. Em seguida, para a definiÃÃo do blends de cafà espresso utilizou-se o planejamento experimental de misturas simplex centrÃide aumentado resultando em 10 tratamentos para 3 componentes. Os dez tratamentos foram submetidos a testes de aceitaÃÃo com provado
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Lindblad, Emanuel, and Josefin Hultgren. "Arbetsmiljö i praktiken : En kvantitativ studie om arbetsmiljö och personalomsättning inom Espresso House." Thesis, Linköpings universitet, Pedagogik och sociologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129343.

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Syftet med studien är att studera den organisatoriska och sociala arbetsmiljön i utvalt distrikt inom Espresso House samt undersöka relationen mellan personalomsättning och arbetsmiljö. Studien har en kvantitativ ansats och har använt en enkätundersökning som datainsamlingsmetod. Resultatet visar att stöd och uppskattning från närmsta chef samt upplevelsen av att närmsta chef leder arbetet på ett tydligt sätt, är viktiga faktorer för hur baristorna uppfattar frågor gällande personalomsättning. Gällande den organisatoriska arbetsmiljön visar resultatet att de flesta baristorna är nöjda med ledn
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Benasutti, Patrick B. "Electronic and Structural Properties of Silicene and Graphene Layered Structures." Wright State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=wright1348192958.

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WESTERDAHL, MAGNUS. "Implementation of ecodesign tools toevaluate and improvethe environmental performance of asemi-automatic espresso machine." Thesis, KTH, Maskinkonstruktion (Inst.), 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-145040.

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Miljöfrågor är av ökande betydelse för företag idag. För ett företag i tillverkningsindustrinerbjuder ekodesign ett sätt att förbättra företagets miljöprestanda genom att mäta och minskamiljöpåverkan från företagets produkter. Crem International tillverkar och säljer kommersiellakaffemaskiner för café-, restaurang-, hotell- och kontorsbruk. Företaget är i färd med attutveckla en ny energieffektiv halvautomatisk espressomaskin och önskar utvärderaproduktens miljöprestanda med fokus på energianvändningen. Syftet med dettaexamensarbete är att tillhandahålla en sådan utvärdering.Studien börjar med
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Books on the topic "Espresso"

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Frangione, Lucia. Espresso. Talonbooks, 2004.

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1950-, Bátorová Mária, and Andruška Peter, eds. Espresso Eva. Odkaz, 1994.

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Ziglio, Luciana. Espresso 1. Alma, 2004.

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Franks, Jo. Espresso greats. Jo Franks, 2013.

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Ann, Sally. The espresso bartenders guide to espresso bartending. Hooked on Espresso, 1992.

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Diane, Dara, ed. The espresso bartenders guide to espresso bartending. Hooked on Espresso, 1994.

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Zelenchuk, Denys. Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2.

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Sang, Joel. Espresso: Valik tööhüpoteese. Eesti Keele Sihtasutus, 2010.

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Petzke, Karl. Espresso: Culture & cuisine. Chronicle Books, 1994.

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Wright, Courtni Crump. Espresso for two. Arabesque, 2004.

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Book chapters on the topic "Espresso"

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Pepe, Francesco A. "ESPRESSO." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2023. http://dx.doi.org/10.1007/978-3-662-65093-6_5437.

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Nolan, Godfrey. "Espresso." In Agile Android. Apress, 2015. http://dx.doi.org/10.1007/978-1-4842-9701-8_5.

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Pepe, Francesco A. "ESPRESSO." In Encyclopedia of Astrobiology. Springer Berlin Heidelberg, 2021. http://dx.doi.org/10.1007/978-3-642-27833-4_5437-1.

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Pérez, J., H. Dekker, R. J. García López, et al. "ESPRESSO Optomechanics." In Astrophysics and Space Science Proceedings. Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-9190-2_71.

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Renneberg, Reinhard, and Viola Berkling. "Espresso am Strand." In Biotechnologische Leckerbissen. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37111-0_34.

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Zelenchuk, Denys. "Getting Started with Espresso for Android." In Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2_1.

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Zelenchuk, Denys. "Android Test Automation Tooling." In Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2_10.

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Zelenchuk, Denys. "The Screen Object Design Pattern in Android UI Tests." In Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2_11.

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Zelenchuk, Denys. "Testing Robot Pattern with Espresso and Kotlin." In Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2_12.

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Zelenchuk, Denys. "Supervised Monkey Tests with Espresso and UI Automator." In Android Espresso Revealed. Apress, 2019. http://dx.doi.org/10.1007/978-1-4842-4315-2_13.

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Conference papers on the topic "Espresso"

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Kan Maxime, Kouassi Kouakou, Tsuyoshi Gotoda, Michal Ptaszynski, et al. "Towards Optimizing Espresso Extraction: Which Perceived Espresso Features Correlate with Overall Subjective Satisfaction?" In 2024 RIVF International Conference on Computing and Communication Technologies (RIVF). IEEE, 2024. https://doi.org/10.1109/rivf64335.2024.11009113.

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Arcuschin, Iván, Lisandro Di Meo, Michael Auer, Juan P. Galeotti, and Gordon Fraser. "Brewing Up Reliability: Espresso Test Generation for Android Apps." In 2024 IEEE Conference on Software Testing, Verification and Validation (ICST). IEEE, 2024. http://dx.doi.org/10.1109/icst60714.2024.00025.

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Tortora, Nicolas, Antonio De Moliner, Francesco Borsatti, Roberto Oboe, and Gian Antonio Susto. "Supervised and Unsupervised Soft Sensors for Capsule Recognition in Espresso Coffee Machines." In 2024 IEEE 8th Forum on Research and Technologies for Society and Industry Innovation (RTSI). IEEE, 2024. http://dx.doi.org/10.1109/rtsi61910.2024.10761676.

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Danicic, Sebastian, and Mark Harman. "Espresso." In the 2000 ACM symposium. ACM Press, 2000. http://dx.doi.org/10.1145/338407.338574.

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Seufert, Stephan, Klaus Berberich, Srikanta J. Bedathur, Sarath Kumar Kondreddi, Patrick Ernst, and Gerhard Weikum. "ESPRESSO." In CIKM'16: ACM Conference on Information and Knowledge Management. ACM, 2016. http://dx.doi.org/10.1145/2983323.2983778.

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Pantel, Patrick, and Marco Pennacchiotti. "Espresso." In the 21st International Conference. Association for Computational Linguistics, 2006. http://dx.doi.org/10.3115/1220175.1220190.

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Wu, Mingyu, Ziming Zhao, Haoyu Li, et al. "Espresso." In ASPLOS '18: Architectural Support for Programming Languages and Operating Systems. ACM, 2018. http://dx.doi.org/10.1145/3173162.3173201.

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McGeer, Patrick, Jagesh Sanghavi, Robert Brayton, and Alberto Sangiovanni Vincentelli. "Espresso-signature." In the 30th international. ACM Press, 1993. http://dx.doi.org/10.1145/157485.165069.

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Stamnes, Bent. "Dio espresso." In SIGGRAPH '16: Special Interest Group on Computer Graphics and Interactive Techniques Conference. ACM, 2016. http://dx.doi.org/10.1145/2897841.2964186.

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Theobald, Michael, Steven M. Nowick, and Tao Wu. "Espresso-HF." In the 33rd annual conference. ACM Press, 1996. http://dx.doi.org/10.1145/240518.240533.

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Reports on the topic "Espresso"

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Raffray, A. R., M. A. Hoffman, and T. Gaskins. Cost study of the ESPRESSO blanket for a Tandem Mirror Reactor. Office of Scientific and Technical Information (OSTI), 1986. http://dx.doi.org/10.2172/6091325.

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Raffray, A. R., and M. A. Hoffman. Thermal hydraulic study of the ESPRESSO blanket for a Tandem Mirror Reactor. Office of Scientific and Technical Information (OSTI), 1986. http://dx.doi.org/10.2172/5919095.

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