The Craft and Science of Coffee

by Britta Folmer (Editor)

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.

Genres: Nonfiction, Science

556 pages, Hardcover

Published January 18, 2017

Reviews

[Hai Nguyen · Rating 4 out of 5]

Collection of research papers about coffee. Great references

[Lilia · Rating 5 out of 5]

This book gave insight into the origins of the coffee plant, the many processes the cherries go through before making it into the consumer cup, the social development around coffee consumption, projection of future coffee, and sustainable and environmental practices of coffee. It was very thorough at time, and sometimes left you wondering more about a topic. I originally got this book hoping to learn more about the science and process of tasting coffee to become a better barista. Unfortunately only one or two chapters went into that subject. However, I learned a lot about coffee that didn't come onto my radar of what I wanted to learn. I'm grateful for the knowledge this provided me, and I am excited to read more coffee books that will add to my coffee knowledge.

I also loved this part in the book that the Pope basically said 'this drink slaps, let's make it acceptable.'

[Ziyad Khesbak · Rating 2 out of 5]

Bit of a skim on my part. Extremely dry and poorly written with unnecessary detail and prolonged introductory portions to each chapter--truly a textbook format. That said, it also provides an unparalleled necessary detail with an industrial tinge, although its lists of compounds are of no utility to the consumer. Still, a worthwhile read here and there, feel free to skip the boring.

[Karrarabd · Rating 5 out of 5]

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