I made this compendium since I am often asked where you can learn from the most basic about coffee to the most advanced and scientific to progress in knowledge. Unfortunately most of the books on my list are only available in English.
I have organized the compendium of bibliography by subject to make it easier to find the specific information that interests you.
PRODUCTION AND PROCESSING
- Coffee: Growing, Processing, Sustainable Production. Jean Nicola Wintgens
- Water Activity in Specialty Green Coffee. By Ian Fretheim
- Coffea Genus, Species and Varieties. By Raimond Feil
COFFEE IN GENERAL (SEED TO THE CUP)
- Coffee: Production, Quality and Chemistry. By an international collection of contributors and edited by Adriana Farah.
- The Craft and Science of Coffee. By Britta Folmer
- The Design of Coffee . By William Ristenpart and Tonya Kuhl
- Best of Jim Seven. By James Hoffmann
- Al Grano. By Kim Ossemblok
- Coffee Recent Developments by RJ Clarke and R Macrae
- Real Fresh Coffee: How to source, roast grind and brew the perfect cup. By Jeremy Torz and Steve Macatonia
- Standart Magazine
ESPRESSO
- Espresso Coffee, The Science of Quality. By Andrea Illy
- The Professional Barista’s Handbook. By Scott Rao
- Barista Magazine
BREWING (INFUSION)
- Everything but Espresso. By Scott Rao
- The Coffee Brewing Handbook. By Ted Lingle
- How to get the best from your coffee. By Pete Licata
WATER FOR COFFEE
- SCAE Water Chart Report. By Marco Wellinger, Samo Smrke and Chahan Yeretzian
- Water for Coffee. By Maxwell Colonna-Dashwood & Christopher Hendon
- The SCA Water quality handbook. By SCA
ROASTING
- Modulating the Flavor of Coffee. By Rob Hoos.
- The Coffee Roaster’s Companion. By Scott Rao
- Coffee Roasting Best Practices. By Scott Rao
- The Book of Roast. By Roast Magazine
- Roast Magazine
- Coffee Roasting Made Simple. By Raimond Feil
TASTING AND SENSORY EVALUATION
- Coffee Flavor Chemistry by Ivon Flament
- A Coffee Cupper Handbook. By Ted Lingle
- Flavor, The Science of our Most Neglected Sense. By Bob Holmes
- Neurogastronomy: How the Brain Creates Flavor and Why It Matters. By Gordon Shepherd
- Mouthfeel: How Texture Makes Taste. By Ole G. Mouritsen and Klaus Styrbaek
COFFEE FRESHNESS
- The Coffee Freshness Handbook. By SCA
HISTORY OF COFFEE
- All About Coffee. By William H. Ukers
- Uncommon Grounds: The History of Coffee and How It Transformed Our World. By Mark Pendergrast
COFFEE SHOP AND ROASTERY ADMINISTRATION
- What I Know About Running Coffee Shops. By Colin Harmon
- Bean Business Basics. By Ed Arvidson, Bruce Milletto and Victor Bogart.
- Pour Your Heart Into It. By Howard Shultz
- Setting the Table. By Danny Meyer
- Wake Up and Smell the Profit. By John Richardson and Hugh Gilmartin
- The Roast Book. By Roast Magazine
COFFEE PRODUCING COUNTRIES (ORIGINS)
- The World Atlas of Coffee. By James Hoffmann
PLACES AND COFFEE CULTURE
- Coffee Culture. Hot Coffee + Cool Spaces. By Robert Schneider
- The Infinite Emotions of Coffee. By Alon Halevy
OTHER RELATED TOPICS (CUISINE, WINE, BEER, ETC)
- Gastrophysics: The New Science of Eating. By Charles Spence
- The Food Lab: Better Home Cooking Through Science. By. Kenji Lopez
COFFEE BLOGS
