The Craft And Science Of Coffee

Hardcover | January 4, 2017

byBritta Folmer

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The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other. This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action. Includes contributions from a multitude of experts who address complex subjects with a conversational approach. Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition. Engages with the key challenges of future coffee production and potential solutions.

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From the Publisher

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and fo...

Dr. Britta Folmer is Coffee Science Manager at Nestlé Nespresso S.A. In her role she ensures that the science and expertise supporting Nespresso's coffee quality and development is communicated the scientific and coffee expert community, as well as to consumers. Furthermore, she serves as scientific advisor for various coffee and produ...
Format:HardcoverDimensions:556 pages, 9.41 × 7.24 × 0.98 inPublished:January 4, 2017Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:012803520X

ISBN - 13:9780128035207

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Table of Contents

Preface

Introduction

Chapter 1. The Coffee Tree-Genetic Diversity and Origin

Chapter 2. Cultivating Coffee Quality-Terroir and Agro-Ecosystem

Chapter 3. Postharvest Processing-Revealing the Green Bean

Chapter 4. Environmental Sustainability-Farming in the Anthropocene

Chapter 5. Social Sustainability-Community, Livelihood, and Tradition

Chapter 6. Economic Sustainability-Price, Cost, and Value

Chapter 7. Experience and Experimentation: From Survive to Thrive

Chapter 8. Cupping and Grading-Discovering Character and Quality

Chapter 9. Trading and Transaction-Market and Finance Dynamics

Chapter 10. Decaffeination-Process and Quality

Chapter 11. The Roast-Creating the Beans' Signature

Chapter 12. The Chemistry of Roasting-Decoding Flavor Formation

Chapter 13. The Grind-Particles and Particularities

Chapter 14. Protecting the Flavors-Freshness as a Key to Quality

Chapter 15. The Brew-Extracting for Excellence

Chapter 16. Water for Extraction-Composition, Recommendations, and Treatment

Chapter 17. Crema-Formation, Stabilization, and Sensation

Chapter 18. Sensory Evaluation-Profiling and Preferences

Chapter 19. We Consumers-Tastes, Rituals, and Waves

Chapter 20. Human Wellbeing-Sociability, Performance, and Health