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The Craft and Science of Coffee

The Craft and Science of Coffee

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NT$4,800
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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 
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