Coffee

Robert W. Thurston; Jonathan Morris; Shawn Steiman

doi:10.5771/9781442214422

Summary

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee’s history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business—from pickers and roasters to coffee bar owners and consumers—this book brings a compelling human side to the story.

The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee’s journey from field to cup, this handbook to one of the world’s favorite beverages is an essential guide for professionals, coffee lovers, and students alike.

Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuéllar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann

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Bibliographic data

Copyright year: 2013
ISBN-Print: 978-1-4422-1441-5
ISBN-Online: 978-1-4422-1442-2
Publisher: Rowman & Littlefield, Lanham
Language: English
Pages: 416
Product type: Edited Book

1. Contents No access
2. Preface to the Paperback Edition No access
3. Preface No access
Introduction No access Pages 1 - 10
1. 1: Strategies for Improving Coffee Quality No access
2. 2: The Coffee Plant and How It Is Handled No access
3. 3: Digging Deeper: Cultivation and Yields No access
4. 4: Coffee as a Global System No access
5. 5: What Does “Organic” Mean? No access
6. 6: Coffee under Threat No access
7. 7: Culture, Agriculture, and Nature No access
8. 8: A Guatemalan Coffee Farmer’s Story No access
9. 9: Pickers No access
10. 10: Coffee Processing No access
11. 11: Women in Coffee in Colombia No access
12. 12: How a Country Girl from Arkansas Became an Importer Leading Other Women in Coffee No access
13. 13: The Role of Nonprofits in Coffee No access
14. 14: Hunger in the Coffee Lands No access
15. 15: The “Price” of Coffee No access
16. 16: Appreciating Quality No access
17. 17: What Is Specialty Coffee? No access
18. 18: Where Does the Money Go in the Coffee Supply Chain? No access
1. 19: The Global Trade in Coffee No access
2. 20: Coffee Certification Programs No access
3. 21: Direct Trade in Coffee No access
4. 22: Fair Trade No access
5. 1. 23: Hawaii No access
  2. 24: India No access
  3. 25: Indonesia No access
  4. 26: Colombia No access
  5. 27: Ethiopia No access
  6. 28: Vietnam No access
  7. 29: Brazil No access
  8. 30: Supporting Coffee Farmers’ Response to Market Changes No access
6. 1. 31: Introduction to Consumer Countries No access
  2. 32: Denmark No access
  3. 33: France No access
  4. 34: Italy No access
  5. 35: United Kingdom No access
  6. 36: Russia No access
  7. 37: China No access
  8. 38: Japan No access
  9. 39: Germany No access
  10. 40: United States No access
1. 41: Coffee, a Condensed History No access
2. 42: Coffeehouse Formats through the Centuries No access
3. 43: Why Americans Drink Coffee No access
4. 44: The Ecology of Taste No access
5. 45: The Espresso Menu No access
6. 46: The Competing Languages of Coffee No access
1. 47: Coffee Quality No access
2. 48: Why Does Coffee Taste That Way? No access
3. 49: Coffee Quality and Assessment No access
4. 50: Distinctive Drinking No access
5. 51: Brewing No access
6. 52: Roasting No access
7. 53: Roasting Culture No access
8. 54: Barista Culture No access
9. 55: Brewing Culture No access
10. 1. 56: The Long Debate over Coffee and Health No access
  2. 57: Caffeine No access
  3. 58: Recent Research on Coffee and Health No access
1. 59: Coffee Research in Kenya No access
2. 60: Genetically Modified (Transgenic) Coffee No access
3. 61: Mechanization No access
4. 62: A Life in Coffee No access
5. 63: How to Make a Great Cup of Coffee No access
Acknowledgments No access Pages 383 - 384
Glossary No access Pages 385 - 402
Index No access Pages 403 - 410
About the Editors and Contributors No access Pages 411 - 416