The Art and Science of Coffee presents the full scope of the coffee value chain, from the tree to the consumer in a unique structure providing perspective that combines the academic and the practical aspects of coffee from production to consumption.
To achieve this, co-authorship for each chapter combines experts from academia and industry, giving an overview of scientific literature and the academic vision, and it shows how this knowledge applies in practical situations and how science is of value to improve practices and processes.
The Art and Science of Coffee guides the reader through every step of coffee production, starting at the farmer and the agricultural practices and the post-harvest processes and the influence on quality and concluding with the consumer and product acceptability measures.
The book is the most complete reference available for the coffee value chain.
- Present coffee from Farm to Frappe
- Addresses
