The Craft and Science of CoffeeBritta Folmer Academic Press, 16 дек. 2016 г. - Всего страниц: 556 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.
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17 | |
51 | |
4 Environmental SustainabilityFarming in the Anthropocene | 81 |
5 Social SustainabilityCommunity Livelihood and Tradition | 109 |
6 Economic SustainabilityPrice Cost and Value | 133 |
From Survive to Thrive | 161 |
8 Cupping and GradingDiscovering Character and Quality | 181 |
13 The GrindParticles and Particularities | 311 |
14 Protecting the FlavorsFreshness as a Key to Quality | 329 |
15 The BrewExtracting for Excellence | 355 |
16 Water for ExtractionComposition Recommendations and Treatment | 381 |
17 CremaFormation Stabilization and Sensation | 399 |
18 Sensory EvaluationProfiling and Preferences | 419 |
19 We ConsumersTastes Rituals and Waves | 457 |
20 Human WellbeingSociability Performance and Health | 493 |
9 Trading and TransactionMarket and Finance Dynamics | 205 |
10 DecaffeinationProcess and Quality | 225 |
11 The RoastCreating the Beans Signature | 245 |
12 The Chemistry of RoastingDecoding Flavor Formation | 273 |
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Back Cover | 531 |
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