The craft and science of coffee / editors Britta Folmer ; editorial board, Imre Blank [et al.]

Format:

Book

Contributor:

Folmer, Britta, editor.

Blank, Imre, editor.

Language:

English

Subjects (All):

Coffee.

Physical Description:

1 online resource (xxv, 529 pages) : illustrations (chiefly color), color maps.

Edition:

1st ed.

Place of Publication:

Boston, MA : Elsevier, [2017]

Summary:

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

Contents:

The coffee tree: genetic diversity and origin / Juan Carlos Herrera, Charles Lambot Cultivating coffee quality: terroir and agro-ecosystem / Charles Lambot [and 5 others] Postharvest processing: revealing the green bean / Juan R. Sanz-Uribe [and 7 others] Environmental sustainability: farming in the anthropocene / Martin R.A. Noponen [and 7 others ]Social sustainability: community, livelihood, and tradition / David Browning, Shirin Moayyad Economic sustainability: price, cost, and value / Jérôme Perez [and 6 others ]Experience and experimentation: from survive to thrive / Paulo Barone, Michelle Deugd, Chris Wille Cupping and grading: discovering character and quality / Ted R. Lingle, Sunalini N. Menon Trading and transaction: market and finance dynamics / Eric Nadelberg [and 3 others] Decaffeination: process and quality / Arne Pietsch The roast: creating the beans' signature / Stefan Schenker, Trish Rothgeb The chemistry of roasting: decoding flavor formation / Luigi Poisson [and 3 others] The grind: particles and particularities / Martin von Blittersdorff, Christian Klatt Protecting the flavors: freshness as a key to quality / Chahan Yeretzian, Imre Blank, Yves Wyser The brew: extracting for excellence / Frédéric Mestdagh, Arne Glabasnia, Peter Giulian oWater for extraction: composition, recommendations, and treatment / Marco Wellinger, Samo Smrke, Chahan Yeretzian Crema: formation, stabilization, and sensation / Britta Folmer, Imre Blank, Thomas Hofmann Sensory evaluation: profiling and preferences / Edouard Thomas [and 3 others] We consumers: tastes, rituals, and waves / Jonathan Morris Human wellbeing: sociability, performance, and health / Britta Folmer [and 3 others]

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9780128035580

0-12-803558-7