Here is the world of coffee from A to Z for professionals and demanding consumers, with every phase of the production and roasting process up to technical tasting and cupping detailed by a stand-out figure in the industry.
The book is divided into sections packed with photos, illustrations, infographics and focus call-outs, providing plenty of information on the product and the figures involved in the coffee supply chain: producers, traders, roasters, baristas and specialty baristas.
The first part of the book draws on the author's real-life plantation experiences to detail the journey from the coffee plant seed to the harvest, the coffee’s classification, the journey to the countries where the coffee is consumed and the lesser-known aspects of cultivation. This is the culture of Specialty, or high-traceability coffee.
The second part of the book looks at the more technical aspects of coffee: defect analysis, roasting, tasting techniques and elements of sensory analysis, standard and alternative extraction techniques. Subjects such as latte art and vegetable drinks are also touched upon.