About the Editor
Britta Folmer
Dr. Britta Folmer is Coffee Science Manager at Nestlé Nespresso S.A. In her role she ensures that the science and expertise supporting Nespresso’s coffee quality and development is communicated the scientific and coffee expert community, as well as to consumers. Furthermore, she serves as scientific advisor for various coffee and product launches. Her way of working always aims at combining the knowledge and knowhow between scientists and crafts people. During her nine years at Nespresso, Britta has helped to establish the company as one with a solid scientific presence within the coffee community. Before moving to her current role in 2009, Britta served as coffee development and portfolio manager at Nespresso where she was responsible for management of coffee projects. Britta’s activities within the specialty coffee organisations include the SCAE Events Committee. She actively contributed to the creation of the new Sustainability Forum which was launched at the World of Coffee in Dublin.
Affiliations and Expertise
Nestlé Nespresso SA, Lausanne, Switzerland
Preface
Introduction
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