STiR Tea & Coffee Industry International

Volume 5, Number 6

Issue link: http://read.dmtmag.com/i/763665

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STiR coffee and tea 29 A soon-to-be published coffee treatise pairing the insights of science-focused researchers with craft- focused coffee roasters, growers, economists and traders is the inspired and ambitious undertaking of Nestlé Nespresso. The Craft and Science of Coffee, edited by Dr. Britta Folmer, coffee science manager at the Nes- presso Headquaters in Lausanne, Switzerland will be available in January 2017. Nespresso draws on the broad expertise of 61 coffee experts and academics, certifiers, senior man- agers of non-government organizations (NGOs), and marketers representing 20 affiliations. The editorial board includes Rainforest Al- liance founder Chris Wille; Professor Adriana Farah at the Federal University of Rio de Janeiro; Specialty Coffee Association of America director Peter Giuliano; sustainability expert Dean Sand- ers with Goodbrand, UK; and Imre Blank, PhD, a Nestlé Fellow at the Nestlé Research Center. The resulting "expert discourse" of scientists and practitioners provides readers "a deeper ap- preciation of coffee's complexity" at every stage of the value chain that will help readers "to form their own educated opinions on the ever-changing situation, including potential solutions to further shape the coffee future in a responsible manner." This is an "in-depth, rigorous, yet comprehen- sible expert book on coffee" writes Folmer. "By combining the research and insights of the sci- entific community and the expertise of the crafts people, this unique book brings readers into a sus- tained and inclusive conversation, one where aca- demic and industrial thought leaders, coffee farm- ers, and baristas voice their view, each informing and enriching the other," says Folmer. The book is organized into 20 chapters that travel the length of the value-chain beginning with the coffee's origins in East Africa. Farming in the Anthropocene explores the agility required of farmers seeking environmental sustainability in a rapidly changing climate. Economics suggest al- ternatives to ease volatility in pricing. Coffee trans- formation is described in great detail with molec- ular scientists and crafts people such as baristas and micro-roasters discussing the aroma and the mechanics of scent and the chemistry of roasting. An entire chapter is devoted to grinding and the physics of particles. There are chapters on cup- ping and grading, protecting flavors, and on the various methods of decaffeination. The book also explores sensory evaluation from the vantage of retail customers, the history of rituals and routines through the different coffee waves, and the social impact of coffee on human health and well-being. Folmer observes that researchers are often deep experts on every specific topic. "The book will help to broaden their view beyond their own research field. Knowing expertise, challenges, and opportunities beyond their own research will help us to do better research," she writes. The book which is published by Elsevier is dedicated "to the millions of coffee farmers around the world without whom there would be no coffee" with royalties directed to a special fund supporting Nespresso's AAA Farmer Future program. The program, initiated in collaboration with the Colombian Ministry of Labor, is the first retirement savings fund for farmers in Colombia. The program encourages the generational trans- fer of farms from parents to children "motivating young people to carry on coffee production." The Craft and Science of Coffee

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