The Craft and Science of Coffee

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.

Produk Detail:

  • Author : Britta Folmer
  • Publisher : Academic Press
  • Pages : 556 pages
  • ISBN : 0128035587
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKThe Craft and Science of Coffee

The Craft and Science of Coffee

The Craft and Science of Coffee
  • Author : Britta Folmer
  • Publisher : Academic Press
  • Release : 16 December 2016
GET THIS BOOKThe Craft and Science of Coffee

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

The Craft and Science of Coffee

The Craft and Science of Coffee
  • Author : Britta Folmer
  • Publisher : Academic Press
  • Release : 04 January 2017
GET THIS BOOKThe Craft and Science of Coffee

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

Craft Coffee

Craft Coffee
  • Author : Jessica Easto,Andreas Willhoff
  • Publisher : Agate Publishing
  • Release : 14 November 2017
GET THIS BOOKCraft Coffee

“Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide.” —Imbibe Magazine Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but

The World Atlas of Coffee

The World Atlas of Coffee
  • Author : James Hoffmann
  • Publisher : Mitchell Beazley
  • Release : 04 October 2018
GET THIS BOOKThe World Atlas of Coffee

The worldwide bestseller - 1/4 million copies sold 'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer) 'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (

The Art and Craft of Coffee

The Art and Craft of Coffee
  • Author : Kevin Sinnott
  • Publisher : Quarry Books
  • Release : 19 January 2011
GET THIS BOOKThe Art and Craft of Coffee

“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast There is no other beverage

The Blue Bottle Craft of Coffee

The Blue Bottle Craft of Coffee
  • Author : James Freeman,Caitlin Freeman,Tara Duggan
  • Publisher : Random House Digital, Inc.
  • Release : 09 October 2012
GET THIS BOOKThe Blue Bottle Craft of Coffee

A guide to selecting and brewing artisan coffees covers how to use standard kitchen tools to make professional-tasting coffees and espressos and is complemented by recipes for coffee-inspired treats.

Uncommon Grounds

Uncommon Grounds
  • Author : Mark Pendergrast
  • Publisher : Basic Books
  • Release : 28 September 2010
GET THIS BOOKUncommon Grounds

Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains

How to Make Coffee

How to Make Coffee
  • Author : Lani Kingston
  • Publisher : Ivy Press
  • Release : 02 March 2015
GET THIS BOOKHow to Make Coffee

How to Make Coffee explores the scientific principles behind the art of coffee making, along with step-by-step instructions of all the major methods, and which beans, roast, and grind are best for them. This book also covers topics such as: The history of the bean Chemical composition Caffeine and decaf Milk Roasting and grinding Machines and gadgets . . . and many more Caffeine is the most widely consumed mind-altering molecule in the world; we cannot get enough of it. How is it

Espresso Coffee

Espresso Coffee
  • Author : Andrea Illy,Rinantonio Viani
  • Publisher : Academic Press
  • Release : 24 January 2022
GET THIS BOOKEspresso Coffee

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the

Coffee Isn't Rocket Science

Coffee Isn't Rocket Science
  • Author : Sebastien Racineux,Chung-Leng Tran
  • Publisher : Black Dog & Leventhal
  • Release : 03 April 2018
GET THIS BOOKCoffee Isn't Rocket Science

This fully-illustrated, highly-informative, and fun primer presents a whole new way to know and enjoy any type of coffee. In the same format as the highly-praised Wine Isn't Rocket Science. Rocket science is complicated, coffee doesn't have to be! With information presented in an easy, illustrated style, and chock-full of the fool-proof and reliable knowledge of a seasoned barista, COFFEE ISN'T ROCKET SCIENCE is the guide you always wished existed. From how coffee beans are grown, harvested and turned into

The Coffee Book

The Coffee Book
  • Author : Anette Moldvaer
  • Publisher : Penguin
  • Release : 03 August 2021
GET THIS BOOKThe Coffee Book

Deepen your coffee knowledge, experiment with different beans, methods, and flavors, and become a barista at home with The Coffee Book and its 70 recipes. Discover the origins of coffee and its production before exploring over 40 country profiles, showcasing the incredible variety of beans grown around the world. Appreciate the nuances of flavor from bean to bean using the taster's wheel to identify different flavors and understand which notes complement one another. Master different roasting, grinding, tamping and brewing techniques, plus

Food Aroma Evolution

Food Aroma Evolution
  • Author : Matteo Bordiga,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 15 November 2019
GET THIS BOOKFood Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food

Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food
  • Author : Eugenio Aprea
  • Publisher : MDPI
  • Release : 29 April 2021
GET THIS BOOKVolatile Compounds and Smell Chemicals (Odor and Aroma) of Food

Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and

Drying and Roasting of Cocoa and Coffee

Drying and Roasting of Cocoa and Coffee
  • Author : Ching Lik Hii,Flávio Meira Borém
  • Publisher : CRC Press
  • Release : 26 June 2019
GET THIS BOOKDrying and Roasting of Cocoa and Coffee

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried

Brewing Up Murder

Brewing Up Murder
  • Author : Neila Young
  • Publisher : Red Adept Publishing, LLC
  • Release : 19 July 2017
GET THIS BOOKBrewing Up Murder

As the owner of Mystery Cup Café in Wilton, Missouri, a town made famous by a string of long-ago murders, Blake Harper is used to the mysterious. When her barista is found strangled in a mound of coffee beans, Blake vows to find the killer, even though her sister, the town’s lead police detective, tells her to stay out of it. Blake finds plenty of suspects, like the owners of a rival coffee shop and the handsome new bookstore