The Craft and Science of Coffee book

#1: Post by **keno** » January 9th, 2017, 12:49 am

For years the definitive scientific book on coffee was arguably the Illy treatise: Espresso Coffee the Science of Quality.

But this new book, The Craft and Science of Coffee edited by Brita Folmer seems poised to take its place. The book is over 550 pages with topics that run the gamut of what you would expect in a book of this scope. Would be a great reference guide for those who want to delve deeper into coffee, roasting, grinding, water, etc.

Here is a link to the contents by chapter: http://www.sciencedirect.com/science/book/9780128035207

It's also available in hardcover (available later this month - January 13) and a Kindle version on Amazon (available now). Just downloaded the Kindle version.

#2: Post by **dominico** » January 9th, 2017, 1:42 am

It is interesting that you can also purchase chapters individually, of course if you only buy three chapters you might as well buy the whole book!

I have the Illy book (which i should probably give another read-through). It would be fun to do a side-by-side comparison.

January 9th, 2017, 11:14 am

dominico wrote:It is interesting that you can also purchase chapters individually, of course if you only buy three chapters you might as well buy the whole book!

Yes, that's why I just decided to buy it. Probably about 3 or 4 chapters I'm most interested in, but it will be nice to just have it all. Elsevier is an academic publisher that sells research articles online. If you buy all the chapters a la carte you'd spend over $600!

Here's a link to the publisher's website with options to purchase, including a discounted bundle print and ebook:
https://www.elsevier.com/books/the-craf ... 2-803520-7

#4: Post by **ira** » January 9th, 2017, 1:33 pm

There is also a Kindle edition for only $100.

Ira

January 9th, 2017, 1:43 pm

ira wrote:There is also a Kindle edition for only $100.

That's the one I purchased.

January 9th, 2017, 2:28 pm

FYI: 4:25-long promo video for the book:

#7: Post by **doublehelix** » January 9th, 2017, 2:29 pm

Just downloaded it from Science Direct--wow, what a great reference!

#8: Post by **AssafL** » January 10th, 2017, 9:23 am

The authors have some interesting stuff on their personal websites.

Eg. http://www.imreblank.ch/AC_2008_80_1574_Lindinger.pdf

Or this fun one: http://www.imreblank.ch/CoCoTea_Novara%202011_JK.pdf

#9: Post by **doublehelix** » January 14th, 2017, 2:54 pm

Interesting references...always instructive to read creative work published (peer reviewed) by engaged food scientists using state-of-the-art analytical assays and analyses

January 15th, 2017, 5:00 am

A question regarding the book - does it cover grinding better than the Petracco chapter in the Illy book?

Specifically - more systematic analysis like why do things like burr alignment allow higher EY? Burr sharpness, etc. As a relationship to modality, etc.

I ask because as the control over the percolation (espresso pull) increases (and the Decent Espresso Machine now turns it into a parameter galore - with flow, pressure and temp controls - at least in theory) - the grinding "quality" and basket prep seems to be the last hurdle to utilizing all these new controls.

When I aligned my grinder - I did expect a "subjective" improvement in quality (i.e. make me happy - but that's it). Instead I got a refractometer measurable, with completely new timing abilities, grind much finer result. The result was way too objectively measurable so as to comply with my skepticism....

Does the book cover these sort of "practicalities"?