Instructors say…

 

We asked our Q Instructor community to recommend a few books that would help someone be a well-read candidate in the Q Arabica, Q Robusta and Q Processing certificate courses. Here are some of their recommendations:

 

Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders and Researchers Jean Nicolas Wintgens

Forty authors from the leading coffee-growing countries present the most recent technologies applied to coffee husbandry. The book features 900 carefully selected illustrations, 300 of these in full color, which substantiate the written text. The handbook provides basic guidelines and recommendations which are applicable everywhere rather than referring to any specific country. Added to this, the reader will find numerous data tables and an overview of relevant information sources.

 

The Craft and Science of Coffee Britta Folmer

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.

 

Coffee Exporter's Guide  Intracen

The Coffee Exporter's Guide is the world's most extensive, hands-on and neutral source of information on the international coffee trade.
It covers trade issues relevant to coffee growers, traders, exporters, transportation companies, certifiers, associations, authorities and others in coffee-producing countries. This third edition marks Guide’s 20th anniversary and includes new material on climate change, the role of women in the coffee sector and comparison of sustainability schemes.

 

The World Atlas of Coffee: From Beans to Brewing - Coffees Explored, Explained and Enjoyed James Hoffman

The Atlas covers how coffee is produced, from harvest through to the roasting process. All of the main brewing methods for the home are covered, with detailed guides and step by step photography. Country by country, the Atlas covers the history, key growing regions and taste profiles of the countries producing the best coffees in the world.

 

Coffee Cupper's Handbook  T.Lingle

The Coffee Cupper's Handbook is an essential tool when learning the subtle differences between the many components that give each cup of coffee its own distinct and signature flavor.

 

Drying and roasting of cocoa and coffee Ching Lik Hii; Flávio Meira Borém

This book is dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing.

 

Handbook of Coffee Post-Harvest Technology Flávio Meira Borém

Handbook of Coffee Post-Harvest Technology is intended, foremost, to be a pragmatic resource for coffee growers wishing to maximize the quality of their harvest. It provides straightforward, comprehensive accessible information on how to properly plan and conduct post-harvest processes.

 

Cocoa and Coffee Fermentations Rosane F Schwan Graham H Fleet

Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their production and can have major impacts on product quality, safety, and value.

 

Coffee: Terroirs and Qualities  C. Montagnon

This is a book of conversations between those who study coffee growing from different angles : from the viewpoint of human societies who practice it and the landscapes it shapes, taking a geographical and socio-economic approach ; in terms of the plant itself, its cultivation and processing, taking an agronomic and technological approach.

 

Espresso Coffee: The Science of Quality  A. Illy

Espresso Coffee covers the current status of the chemistry and technology of espresso coffee, including topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It is a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

Arabica Green Coffee Defects Handbook  SCA

This handy spiral bound book is ideal for field use when trying to detect defects in green coffee. Book includes the SCA standard for washed arabica specialty coffee as well as standard classification such as sample weights, table of defect equivalents, moisture content, water activity standard, bean size, defect classification, flavor characteristics, and roasted coffee quaker count standard.

 

The Book of Roast: The Craft of Coffee Roasting from Bean to Business Roast Magazine

A compilation of articles previously published in Roast . The nearly 500-page tome covers the history of coffee roasting, coffee production, the science of coffee and roasting, roasting techniques, and the basics of running a coffee roasting business. This book is a complete coffee roasting resource for new and experienced roasters.

 

Protocolo de Análisis del Café Red Regional de Catadores de PROMECAFE

Protocols for efficient execution of coffee quality analysis processing and procedures.

 

 

Fine Robusta Standards CQI

This booklet comprehensively covers all you need to know about Fine Robusta: botany, Q Robusta coffees, green and roasted protocol, green grading form, overview of green grading and defects, cupping standards & protocols, sample prep and evaluation, evaluation procedure. Definitely necessary to those seeking to improve their knowledge on how to evaluate Fine Robusta.

 

Water for Coffee Maxwell Colonna Dashwood, Christopher H Hendon

This book explores the chemistry of water and the effect it has on coffee. Water can transform the character of a coffee. It can accentuate its acidity, or wipe it out entirely. It can increase or decrease body, change extraction and much more. It affects the way we roast and the way we brew.