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