Description
Book SynopsisTable of Contents1. The Coffee Tree—Genetic Diversity and Origin 2. Cultivating Coffee Quality—Terroir and Agro-Ecosystem 3. Postharvest Processing—Revealing the Green Bean 4. Environmental Sustainability—Farming in the Anthropocene 5. Social Sustainability—Community, Livelihood, and Tradition 6. Economic Sustainability—Price, Cost, and Value 7. Experience and Experimentation: From Survive to Thrive 8. Cupping and Grading—Discovering Character and Quality 9. Trading and Transaction—Market and Finance Dynamics 10. Decaffeination—Process and Quality 11. The Roast—Creating the Beans' Signature 12. The Chemistry of Roasting—Decoding Flavor Formation 13. The Grind—Particles and Particularities 14. Protecting the Flavors—Freshness as a Key to Quality 15. The Brew—Extracting for Excellence 16. Water for Extraction—Composition, Recommendations, and Treatment 17. Crema—Formation, Stabilization, and Sensation 18. Sensory Evaluation—Profiling and Preferences 19. We Consumers—Tastes, Rituals, and Waves 20. Human Wellbeing—Sociability, Performance, and Health
