Coffee : a comprehensive guide to the bean, the beverage, and the industry /
Thurston, Robert W.,editor.
Morris, Jonathan,1961-editor.
Steiman, Shawn,editor.
Lanham, Md. : Rowman & Littlefield,
c2013.
This definitive guide to coffee explores the many rich dimensions of the bean and the beverage around the world. Leading experts consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and societal issues surrounding it today. They describe the art and science of roasting, cupping (tasting), and making good coffee.--
Includes bibliographical references and index.
Part I. The coffee business -- 1. Strategies for improving coffee quality / Price Peterson -- 2. The coffee plant and how it is handled / Shawn Steiman -- 3. Digging deeper: cultivation and yields / H.C. "Skip" Bittenbender -- 4. Coffee as a global system / Peter S. Baker -- 5. What does "organic" mean? / Robert W. Thurston -- 6. Coffee under threat: the growing problem of the coffee berry borer / Juliana Jaramillo -- 7. Culture, agriculture, and nature: shade coffee farms and biodiversity / Robert Rice -- 8. A Guatemalan coffee farmer's story: a challenging life in a beautiful, harsh land / Carlos Saenz -- 9. Pickers / Robert W. Thurston -- 10. Coffee processing: an artisan's perspective / Joan Obra -- 11. Women in coffee in Colombia / Olga Cuellar -- 12. How a country girl from Arkansas became an importer leading other women in coffee / Phyllis Johnson -- 13. The role of nonprofits in coffee / August Burns -- 14. Hunger in the coffee lands / Rick Peyser -- 15. The "price" of coffee: how the coffee commodity market works / Robert W. Thurston -- 16. Appreciating quality: the route to upward mobility for coffee farmers / George Howell -- 17. What is specialty coffee? / Shawn Steiman -- 18. Where does the money go in the coffee supply chain? / Robert W. Thurston -- Part II. The state of the trade -- 19. The global trade in coffee: an overview / Robert W. Thurston -- 20. Coffee certification programs / Robert W. Thurston -- 21. Direct trade in coffee / Geoff Watts -- 22. Fair trade: still a big plus for farmers and workers around the world / Paul Rice -- Producer country profiles -- 23. Hawaii / Shawn Steiman -- 24. India / Sunalini Menon -- 25. Indonesia / Jati Misnawi -- 26. Colombia / Luis Alberto Cuéllar -- 27. Ethiopia / Willem Boot -- 28. Vietnam / Robert W. Thurston -- 29. Brazil / Carlos H.J. Brando -- 30. Supporting coffee farmers' response to market changes / Jeremy Haggar -- Consumer country profiles -- 31. Introduction to consumer countries / Jonathan Morris -- 32. Denmark / Camilla C. Valeur -- 33. France / Jonathan Wesley Bell -- 34. Italy / Vincenzo Sandalj -- 35. United Kingdom / Clare Benfield -- 36. Russia / Robert W. Thurston -- 37. Ukraine / Sergii Reminny with Jonathan Morris -- 38. Japan / Tatsushi Ueshima -- 39. Germany / Britta Zeitemann -- 40. United States / Robert W. Thurston -- Part III. The history of coffee and its social life -- 41. Coffee, a condensed history / Jonathan Morris with material from Robert W. Thurston -- 42. Coffeehouse formats through the centuries: third places or public spaces? / Jonathan Morris -- 43. Why Americans drink coffee: the Boston Tea Party or Brazilian slavery? / Steven Topik and Michelle Craig McDonald -- 44. The ecology of taste: robusta coffee and the limits of the specialty revolution / Stuart McCook -- 45. The espresso menu: an international history / Jonathan Morris -- 46. The competing languages of coffee: signs, narratives, and symbols of American specialty coffee / Kenneth Davids -- Part IV. The qualities of coffee -- 47. Coffee quality / Geoff Watts -- 48. Why does coffee taste that way?: notes from the field / Shawn Steiman -- 49. Coffee quality and assessment / Shawn Steiman -- 50. Distinctive drinking: specialty coffee and class in the United States / Jonathan D. Baker -- 51. Brewing: dissolving the puzzle / Andrew Hetzel -- 52. Roasting: developing flavor in the bean / Colin Smith -- 53. Roasting culture / Connie Blumhardt and Jim Fadden -- 54. Barista culture / Sarah Allen -- 55. Brewing culture / Alf Kramer -- Coffee and health -- 56. The long debate over coffee and health / Robert W. Thurston -- 57. Caffeine: how much is in your cup, and how much is bad for you? / Robert W. Thurston -- 58. Recent research on coffee and health / Lawrence W. Jones -- Part V. The future of coffee -- 59. Coffee research in Kenya: current status and future perspectives / Elijah K. Gichuru -- 60. Genetically modified (transgenic) coffee / Robert W. Thurston -- 61. Mechanization / Robert W. Thurston -- 62. A life in coffee / Ted Lingle -- 63. How to make a great cup of coffee / Robert W. Thurston with Shawn Steiman and Jonathan Morris.
This definitive guide to coffee explores the many rich dimensions of the bean and the beverage around the world. Leading experts consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and societal issues surrounding it today. They describe the art and science of roasting, cupping (tasting), and making good coffee.--
Coffee industry.
Coffee.