Coffee: a comprehensive guide to the bean, the beverage, and the industry

Part I. The coffee business

1. Strategies for improving coffee quality / Price Peterson

2. The coffee plant and how it is handled / Shawn Steiman

3. Digging deeper: cultivation and yields / H.C. "Skip" Bittenbender

4. Coffee as a global system / Peter S. Baker

5. What does "organic" mean? / Robert W. Thurston

6. Coffee under threat: the growing problem of the coffee berry borer / Juliana Jaramillo

7. Culture, agriculture, and nature: shade coffee farms and biodiversity / Robert Rice

8. A Guatemalan coffee farmer's story: a challenging life in a beautiful, harsh land / Carlos Saenz

9. Pickers / Robert W. Thurston

10. Coffee processing: an artisan's perspective / Joan Obra

11. Women in coffee in Colombia / Olga Cuellar

12. How a country girl from Arkansas became an importer leading other women in coffee / Phyllis Johnson

13. The role of nonprofits in coffee / August Burns

14. Hunger in the coffee lands / Rick Peyser

15. The "price" of coffee: how the coffee commodity market works / Robert W. Thurston

16. Appreciating quality: the route to upward mobility for coffee farmers / George Howell

17. What is specialty coffee? / Shawn Steiman

18. Where does the money go in the coffee supply chain? / Robert W. Thurston

Part II. The state of the trade

19. The global trade in coffee: an overview / Robert W. Thurston

20. Coffee certification programs / Robert W. Thurston

21. Direct trade in coffee / Geoff Watts

22. Fair trade: still a big plus for farmers and workers around the world / Paul Rice

Producer country profiles

23. Hawaii / Shawn Steiman

24. India / Sunalini Menon

25. Indonesia / Jati Misnawi

26. Colombia / Luis Alberto Cuéllar

27. Ethiopia / Willem Boot

28. Vietnam / Robert W. Thurston

29. Brazil / Carlos H.J. Brando

30. Supporting coffee farmers' response to market changes / Jeremy Haggar

Consumer country profiles

31. Introduction to consumer countries / Jonathan Morris

32. Denmark / Camilla C. Valeur

33. France / Jonathan Wesley Bell

34. Italy / Vincenzo Sandalj

35. United Kingdom / Clare Benfield

36. Russia / Robert W. Thurston

37. Ukraine / Sergii Reminny with Jonathan Morris

38. Japan / Tatsushi Ueshima

39. Germany / Britta Zeitemann

40. United States / Robert W. Thurston

Part III. The history of coffee and its social life

41. Coffee, a condensed history / Jonathan Morris with material from Robert W. Thurston

42. Coffeehouse formats through the centuries: third places or public spaces? / Jonathan Morris

43. Why Americans drink coffee: the Boston Tea Party or Brazilian slavery? / Steven Topik and Michelle Craig McDonald

44. The ecology of taste: robusta coffee and the limits of the specialty revolution / Stuart McCook

45. The espresso menu: an international history / Jonathan Morris

46. The competing languages of coffee: signs, narratives, and symbols of American specialty coffee / Kenneth Davids

Part IV. The qualities of coffee

47. Coffee quality / Geoff Watts

48. Why does coffee taste that way?: notes from the field / Shawn Steiman

49. Coffee quality and assessment / Shawn Steiman

50. Distinctive drinking: specialty coffee and class in the United States / Jonathan D. Baker

51. Brewing: dissolving the puzzle / Andrew Hetzel

52. Roasting: developing flavor in the bean / Colin Smith

53. Roasting culture / Connie Blumhardt and Jim Fadden

54. Barista culture / Sarah Allen

55. Brewing culture / Alf Kramer

Coffee and health

56. The long debate over coffee and health / Robert W. Thurston

57. Caffeine: how much is in your cup, and how much is bad for you? / Robert W. Thurston

58. Recent research on coffee and health / Lawrence W. Jones

Part V. The future of coffee

59. Coffee research in Kenya: current status and future perspectives / Elijah K. Gichuru

60. Genetically modified (transgenic) coffee / Robert W. Thurston

61. Mechanization / Robert W. Thurston

62. A life in coffee / Ted Lingle

63. How to make a great cup of coffee / Robert W. Thurston with Shawn Steiman and Jonathan Morris.