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Coffee library

Coffee library · Topic

Production

Agronomy, processing and the people at coffee's origin.

Brewing14 Espresso2 Roasting8 Sensory science10 Production8 History & culture4

Published references

Production · 2025 The World Atlas of Coffee: From Beans to Brewing—Coffees Explored, Explained and Enjoyed James Hoffmann A richly illustrated guide to producing regions and the many agricultural, commercial and practical stages that shape coffee from seed to cup. Why it belongs here. It makes the geography of coffee legible while linking place and history to the production choices and brewing practices behind flavor. Brewing · 2015 How to Make Coffee: The Science Behind the Bean Lani Kingston A compact guide that connects the science of coffee with practical instructions for a broad range of home methods. Why it belongs here. It gives curious beginners enough scientific vocabulary to understand why grind, water, temperature and technique change the cup. Brewing · 2014 Coffee Obsession Anette Moldvaer An illustrated journey from growing regions and flavour profiles to home equipment, classic drinks and global recipes. Why it belongs here. It combines an approachable origin atlas with practical technique and a large recipe collection in a highly visual reference. Production · 2017 The Craft and Science of Coffee Edited by Britta Folmer Twenty specialist chapters connect agricultural, economic, technical and sensory knowledge across the complete coffee value chain. Why it belongs here. Its unusual breadth shows how decisions made at origin, in processing, during roasting and at preparation interact rather than existing as separate crafts. Production · 2018 Dear Coffee Buyer Ryan Brown A former green buyer turns hard-won professional experience into a guide to supply planning, supplier relationships, processing, defects and quality. Why it belongs here. It documents a consequential but often opaque profession and connects decisions at the buying desk with conditions at origin and quality in the warehouse. Production · 2022 Green Coffee: A Guide for Roasters and Buyers Chris Kornman The book follows unroasted coffee from plant and process through physical and sensory evaluation, logistics, storage and the decisions of roasters and buyers. Why it belongs here. It treats green coffee as a changing agricultural material rather than a neutral input and gives roasting and purchasing teams a shared technical vocabulary. Production · 2012 Coffee: Growing, Processing, Sustainable Production Edited by Jean Nicolas Wintgens Forty specialists connect plant science and farm management with processing, defects, shipment, quality assessment and technology transfer. Why it belongs here. Its scale makes origin impossible to treat as a short preface to brewing, while its 2012 evidence base also shows why technical handbooks need continual updating. Production · 2020 Quality Determinants in Coffee Production Edited by Lucas Louzada Pereira, Taís Rizzo Moreira Nine specialist chapters connect farm and post-harvest variables with the chemical, microbial and sensory evidence used to discuss quality. Why it belongs here. It treats quality as an interacting production system rather than assigning a fixed share to origin, processing or roasting in isolation.

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