Table of Contents
Chapter 1. The Coffee Tree—Genetic Diversity and Origin
Chapter 2. Cultivating Coffee Quality—Terroir and Agro-Ecosystem
Chapter 3. Postharvest Processing—Revealing the Green Bean
Chapter 4. Environmental Sustainability—Farming in the Anthropocene
Chapter 5. Social Sustainability—Community, Livelihood, and Tradition
Chapter 6. Economic Sustainability—Price, Cost, and Value
Chapter 7. Experience and Experimentation: From Survive to Thrive
Chapter 8. Cupping and Grading—Discovering Character and Quality
Chapter 9. Trading and Transaction—Market and Finance Dynamics
Chapter 10. Decaffeination—Process and Quality
Chapter 11. The Roast—Creating the Beans' Signature
Chapter 12. The Chemistry of Roasting—Decoding Flavor Formation
Chapter 13. The Grind—Particles and Particularities
Chapter 14. Protecting the Flavors—Freshness as a Key to Quality
Chapter 15. The Brew—Extracting for Excellence
Chapter 16. Water for Extraction—Composition, Recommendations, and Treatment
Chapter 17. Crema—Formation, Stabilization, and Sensation
Chapter 18. Sensory Evaluation—Profiling and Preferences
Chapter 19. We Consumers—Tastes, Rituals, and Waves
Chapter 20. Human Wellbeing—Sociability, Performance, and Health
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