The Craft and Science of Coffee

The Craft and Science of Coffee

1st Edition - December 16, 2016

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  • Editor: Britta Folmer
  • Hardcover ISBN: 9780128035207
  • eBook ISBN: 9780128035580

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Description

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.

Key Features

  • 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

Readership

Those working in industry (including R&D, quality control, the farmer to the trader and the barista) seeking a deeper understanding on coffee while still recognizing their own skills and know-how

Table of Contents

  • 1. The Coffee Tree—Genetic Diversity and Origin
    2. Cultivating Coffee Quality—Terroir and Agro-Ecosystem
    3. Postharvest 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. Experience and Experimentation: From Survive to Thrive
    8. Cupping and Grading—Discovering Character and Quality
    9. Trading and Transaction—Market and Finance Dynamics
    10. Decaffeination—Process and Quality
    11. The Roast—Creating the Beans' 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 Extraction—Composition, Recommendations, and Treatment
    17. Crema—Formation, Stabilization, and Sensation
    18. Sensory Evaluation—Profiling and Preferences
    19. We Consumers—Tastes, Rituals, and Waves
    20. Human Wellbeing—Sociability, Performance, and Health

Product details

  • No. of pages: 556
  • Language: English
  • Copyright: © Academic Press 2017
  • Published: December 16, 2016
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128035207
  • eBook ISBN: 9780128035580

About the Editor

Britta Folmer

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 product launches. Her way of working always aims at combining the knowledge and knowhow between scientists and crafts people.

During her nine years at Nespresso, Britta has helped to establish the company as one with a solid scientific presence within the coffee community. Before moving to her current role in 2009, Britta served as coffee development and portfolio manager at Nespresso where she was responsible for management of coffee projects.

Britta’s activities within the specialty coffee organisations include the SCAE Events Committee. She actively contributed to the creation of the new Sustainability Forum which was launched at the World of Coffee in Dublin.

Affiliations and Expertise

Nestlé Nespresso SA, Lausanne, Switzerland

Ratings and Reviews

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  • AlexKorbich Sat Jun 29 2019

    Very Informative

    I wouldn't recommend this if you're just getting your start into specialty coffee but it's a excellent reference for anyone who is deeply interested in the coffee supply chain and brewing controls.

  • CherylLee Fri May 31 2019

    Great read!

    This book offers coffee connoisseurs a wider perspective into coffee production and the science behind coffee.

  • Kyung-TaekRim Sun Jun 03 2018

    The Craft and Science of Coffee - 1st Edition - ISBN: 9780128035207, 9780128035580 View on ScienceDirect The Craft and Science of Coffee 1st Edition

    It is excellent for my research.

  • Shou-Chiang H. Mon May 14 2018

    Talking coffee from the science

    Talking coffee from the science point of the view, great book.

  • Eduardo M. Mon May 14 2018

    Great Book - Everything you need to know about coffee

    I have been involved in the coffee industry for more than 30 years and I can tell that this book summarized pretty much every aspect of this pasion that I call Coffee Business

  • Jae H. Sun Apr 01 2018

    A masterpiece

    Don't miss out this book if you want to know more and more scientific knowledge about coffee. It's a materpiece of coffee books.