- Federico Bolanos
LECTURA DE CAFE
Actualizado: 30 de may de 2020
Aquí les comparto un listado de bibliografía que te recomiendo por la excelente calidad de su información. Esta lista es un compendio de libros, revistas, blogs y fuentes de informacion de café.

Hice este compendio ya que con frecuencia me preguntan adónde se puede aprender desde lo mas básico sobre el cafe hasta lo mas avanzado y cientifico 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.
PRODUCCION 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
awasteof.coffee
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