Hice este compendio ya que con frecuencia me preguntan adónde se puede aprender desde lo más básico sobre el cafe hasta lo mas avanzado y científico para progresar en conocimiento. Lamentablemente la mayoría de los libros de mi la lista están solo disponibles en inglés.
He organizado el compendio de bibliografía por temas para que sea mas fácil encontrar la información específica que te interesa.
PRODUCCIÓN Y PROCESADO
- 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
CAFE EN GENERAL (SEMILLA A LA TAZA)
- 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
AGUA PARA EL CAFE
- 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
TOSTADO
- 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
CATACION Y EVALUACION SENSORIAL
- 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
FRESCURA DEL CAFE
- The Coffee Freshness Handbook. By SCA
HISTORIA DEL CAFE
- All About Coffee. By William H. Ukers
- Uncommon Grounds: The History of Coffee and How It Transformed Our World. By Mark Pendergrast
ADMINISTRACION DE CAFETERIAS Y TOSTADURIAS
- 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
PAISES PRODUCTORES DE CAFE (ORIGENES)
- The World Atlas of Coffee. By James Hoffmann
LUGARES Y CULTURA DEL CAFE
- Coffee Culture. Hot Coffee + Cool Spaces. By Robert Schneider
- The Infinite Emotions of Coffee. By Alon Halevy
OTROS TEMAS RELACIONADOS (COCINA, VINO, CERVEZA, ETC)
- Gastrophysics: The New Science of Eating. By Charles Spence
- The Food Lab: Better Home Cooking Through Science. By. Kenji Lopez
BLOGS DE CAFE
