The craft and science of coffee / edited by Britta Folmer.

Includes bibliographical references and index.

Online resource; title from digital title page (EBL platform, viewed March 27, 2017).

"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."--Provided by publisher.

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 / J�er�ome 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 / Fr�ed�eric Mestdagh, Arne Glabasnia, Peter Giuliano -- Water 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].