The Magic of Coffee - Knowing More about Coffee Table of Contents Introduction Planting Coffee Trees Fruit Separation of the Exocarp and Misocarp Hulling Flavor of the Coffee Growing Coffea Arabica Temperature Shade Water Soil Soil erosion Necessary Nutrients for Coffee Growth Enemies of Coffee Growing of Coffee Trees Rooting Planting Harvesting Making Coffee – one Traditional Way Precautions Conclusion Author Bio Publisher Introduction Once upon a time, thousands of years ago an Ethiopian shepherd possibly in the Kaffa region of the southwestern part of Africa found all his sheep dining of the succulent fruit off a bush. The only problem with that was that the moment they had eaten those berries, they started to grow more frisky. So he decided to experiment a little. There was this old ewe, almost on her last legs. So he fed her some of those brown berries, and then spend the whole day, trying to capture her. He sat down on a rock and began to think. If this is the effect that these beans had on an old ewe, could it have a similar rejuvenating effect upon his own father? So he collected some of the berries, and asked his woman to brew them in water. This brew was then given to his old ailing father. And then the whole village spent the whole day trying to capture the father, who was under the influence of a caffeine high. Naturally, the father came down with a bump after the high was over and was sick for the next week. However, the Ethiopians found that this berry been drunk in moderate quantities was enough to rejuvenate them and give them a kick. And so kafe from the Kaffa region or the beans of Coffea arabica, which was first indigenous but then was slowly and steadily spread all over the world became one of the most popular brews drunk by mankind after water and tea.

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other.This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. - Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action - Includes contributions from a multitude of experts who address complex subjects with a conversational approach - Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition - Engages with the key challenges of future coffee production and potential solutions

“Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide.” —Imbibe Magazine Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn’t seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, provides all the information readers need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home. “Engaging and fun . . . I really can’t recommend Craft Coffee: A Manual enough. If you’re even mildly curious about brewing coffee at home, it’s absolutely worth a read.” —BuzzFeed

An illustrated guide to the essential rules for enjoying coffee both at home and in cafes, including tips on storing and serving coffee, coffee growing, roasting and brewing, plus facts, lore, and popular culture from around the globe. This introduction to all things coffee written by the founders and editors of Sprudge, the premier website for coffee content, features a series of digestible rules accompanied by whimsical illustrations. Divided into three sections (At Home, At the Cafe, and Around the World), The New Rules of Coffee covers the basics of brewing and storage, cafe etiquette and tips for enjoying your visit, as well as essential information about coffee production (What is washed coffee?), coffee myths (Darker is not stronger!), and broadcasts from a new international coffee culture.

Follow the ultimate coffee geeks on their worldwide hunt for the best beans. Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots: Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stumptown’s Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented up-close look at the people and passions behind today’s best beans. “Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. . . . Tagging along behind the main characters in today’s specialty coffee scene, [she] travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee.” —Publishers Weekly

The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

Boost your immune system with antioxidants, lower your risk for the flu, cancer, diabetes, heart disease, and more—with ordinary everyday ingredients you can find at home—and make healthy green choices in today’s fast-changing world! “This book is a wake-up call to show coffee, an emerging ancient remedy, is now the ‘newest’ health food”—includes recipes and cures! (Ann Louise Gittleman, Ph.D.) Java facts you didn’t know . . . According to legend, an Ethiopian goat herder was the first to discover the energizing benefits of the coffee bean plant centuries ago. Drinking freshly ground coffee from whole beans can help lower the risk of heart disease, cancer (including breast, prostate and skin), cirrhosis, type 2 diabetes, Alzheimer’s and Parkinson’s disease! Coffee is the number #1 source of antioxidants in the U.S. diet. Coffee can relieve a host of ailments, including asthma, dental woes, gallstones, headaches, short term memory loss, muscle pain, as well as help you slim down and shape up! Percolating with information about the world’s favorite superfood, as well as interviews with medical doctors, researchers, and coffee roasters, this intriguing book (with a jolt of past and present coffee culture) describes coffee types and blends, and flavored varieties (both regular and decaf), like chocolate, fruits, nuts, and spices. Discover why this potent elixir has gone from vice to virtue and how to incorporate coffee in Mediterranean-style, healthful recipes like Cappuccino Biscotti, Thai Coffee Spice Chicken Sates, Coffee Cheesecake and Maple Espresso Pudding (plus DIY espresso drinks). Also included are more than 50 home cures that fight seasonal affective disorder to fatigue, plus beauty and anti-aging treatments, and eco-friendly household uses—all made with coffee’s magical beans! “A cup or two of Joe every day is a good way to boost mood, energy and overall health.” —Julian Whitaker, M.D., founder of the Whitaker Wellness Institute

If coffee is the foundation of your food pyramid, then this colorful compendium of fun facts and infographics is for you . . . Ryoko Iwata collects the best pieces from her popular web site, I Love Coffee, and adds a generous shot of brand-new material in this tribute for true-brew fans of the beloved beverage. Overflowing with infographics and fun, interesting (and occasionally useful) facts, the book explores such topics as: Your Brain on Beer vs. Coffee Ten Coffee Myths The Best Time of Day to Drink Coffee (According to Science) Ten Things You Probably Didn’t Know about Caffeine The six Worst Types of Coffee Drinkers Which Profession Drinks the Most Coffee? What that Plate Under Your Coffee is Actually For and more

I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me.

A Starbucks executive reveals how to draw on the successful coffee-house chain's examples in order to promote business success, sharing inside stories about key turning points in Starbucks' history to illustrate how the company came to embrace its philosophy about putting people ahead of profits.