The Craft And Science Of Coffee

Hardcover | January 6, 2017

byBritta Folmer

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The Art and Science of Coffee presents the full scope of the coffee value chain, from the tree to the consumer in a unique structure providing perspective that combines the academic and the practical aspects of coffee from production to consumption. To achieve this, co-authorship for each chapter combines experts from academia and industry, giving an overview of scientific literature and the academic vision, and it shows how this knowledge applies in practical situations and how science is of value to improve practices and processes. The Art and Science of Coffee guides the reader through every step of coffee production, starting at the farmer and the agricultural practices and the post-harvest processes and the influence on quality and concluding with the consumer and product acceptability measures. The book is the most complete reference available for the coffee value chain. Present coffee from Farm to Frappe Addresses agricultural and production practices, sustainability, social impact of coffee production and consumer acceptability Integrates research and real-world practices for applicable understanding and appreciation

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From the Publisher

The Art and Science of Coffee presents the full scope of the coffee value chain, from the tree to the consumer in a unique structure providing perspective that combines the academic and the practical aspects of coffee from production to consumption. To achieve this, co-authorship for each chapter combines experts from academia and indu...

Britta Folmer, Coffee Science ManagerNestlé Nespresso SADr. Britta Folmer is Coffee Science Manager at Nestlé Nespresso S.A. In her role she is responsible for building and strengthening Nespresso's reputation as a leading expert in coffee. Working closely with Nestlé R&D teams, Dr. Folmer ensures that the science and expertise support...
Format:HardcoverDimensions:550 pages, 9.41 × 7.24 × 0.98 inPublished:January 6, 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

1. The Coffee Tree - Genetic Diversity and Origin 2. Cultivating Coffee Quality - Terroir and Agro-Ecosystem 3. Post-Harvesting Processing - Revealing the Green Bean 4. Environmental Sustainability - Farming in the Anthropocene 5. Social Sustainability - Community, Livelihood, and Tradition 6. Economic Sustainability - Price, Cost and Value 7. The Farmer as Agripreneur - Experience and Experimentation 8. Cupping and Grading - Discovering Character and Quality 9. Trading and Transaction - Market and Finance Dynamics 10. Decaffeination - Process, Product and Proposition 11. The Roast - Creating the Bean's Signature 12. The Chemistry of Roasting - Decoding Flavor Formation 13. The Grind - Particles and Particularities 14. Protecting the Flavors - Freshness as a Key to Quality 15. The Brew - Extracting for Excellence 16. Water for brewing - relevance to the Cup 17. Crema - Formation, Stabilization and Sensation 18. Sensory Evaluation - Profiling and Preferences 19. We Consumers - Tastes, Rituals and Waves 20. Human Wellbeing - Health, Performance and Sociability