Articles & Books

Where to read books and articles discussing wide ranging topics stemming from coffee fermentation and processing.



Books

Cocoa and Coffee Fermentations (Fermented Foods and Beverages Series) by Rosane F. Schwan (Editor), Graham H. Fleet (Editor)

This is my bible. It’s a dense text book about microbiology, if you’re looking for a how-to process coffee book - this is not it. This is for micro-nerd who want to go in depth into the research behind different strains of yeast and bacteria.

 

How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes, Becky Selengut

Becky has a hilarious way of making us understand taste. She doesn’t talk specifically about coffee but this book is a fun way to learn about flavor and balance—all of which we can apply to tasting coffee.

 

Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese (California Studies in Food and Culture) by Bronwen Percival and Francis Percival

Like wine, cheese is another industry where agriculture, fermentation, economics and flavor intersect. I knew very little about cheese before reading this book and I enjoyed getting an in depth tour of a new and related industry.

 

Coffee: Growing, Processing, Sustainable Production 2nd, Revised Edition by Jean Nicolas Wintgens (Editor)

Before you break the rules, you have to learn the rules. A text like this is a good foundation for best practices and provides a good jumping off point.

 

Terroir and Other Myths of Winegrowing by Mark A. Matthews (Author)

Mark Matthews was one of my professors at UC Davis. This book is important because there are so many wine terms we want to borrow for coffee and many are poorly understood. This gives a good foundation for understanding what they mean in wine and what should and shouldn’t be borrowed.


 
 

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