Here are 100 books that The Various Flavors of Coffee fans have personally recommended if you like
The Various Flavors of Coffee.
Shepherd is a community of 11,000+ authors and super readers sharing their favorite books with the world.
Shepherd is reader supported. When you buy books, we may earn an affiliate commission.
I have found coffee, or in fact just about any aspect of it, from pour-over to espresso, to be endlessly challenging and rewarding. My first visit to coffee farms was in 2004, to Ethiopia and Kenya. Since then I’ve been to dozens of farms in nine or ten countries. There is something about coffee people; they are wondrously generous about sharing their expertise, if they think you care and if you know the right questions to ask. Before going deeply into coffee, I was a professor of history, and I've continued to publish on topics as diverse as Stalin, the witch hunts in Europe and North America, and the body in the Anglosphere, 1880-1920.
Jonathan, with whom I worked on an earlier book on coffee with authors from around the world, presents the history of coffee in a wonderfully readable way. His book is filled with charming and informative photos and graphics. A professor at the University of Hertfordshire and a truly nice guy, Jonathan is an expert above all on Italian coffee. He is in demand, particularly for talks on coffee’s past and present in Europe.
Coffee is a global beverage: it is grown commercially on four continents, and consumed enthusiastically in all seven. There is even an Italian espresso machine on the International Space Station. Coffee's journey has taken it from the forests of Ethiopia to the fincas of Latin America, from Ottoman coffee houses to `Third Wave' cafes, and from the simple coffee pot to the capsule machine. In Coffee: A Global History, Jonathan Morris explains how the world acquired a taste for coffee, yet why coffee tastes so different throughout the world.
Morris discusses who drank coffee, as well as why and where,…
I have found coffee, or in fact just about any aspect of it, from pour-over to espresso, to be endlessly challenging and rewarding. My first visit to coffee farms was in 2004, to Ethiopia and Kenya. Since then I’ve been to dozens of farms in nine or ten countries. There is something about coffee people; they are wondrously generous about sharing their expertise, if they think you care and if you know the right questions to ask. Before going deeply into coffee, I was a professor of history, and I've continued to publish on topics as diverse as Stalin, the witch hunts in Europe and North America, and the body in the Anglosphere, 1880-1920.
Anyone who would like to understand how coffee flavors develop, which is key to raising your level of sophistication about coffee, should pick up this book. Roasting green coffee beans is an art and science for which people are always trying new methods. The Book of Roast provides a detailed look at the history of roasting, from stovetop to massive machines, and tells why the best roaster takes such meticulous care in handling the beans. The latest and best methods of roasting and preparing coffee beverages are covered. In places, the book becomes a bit technically challenging, but it remains quite readable. For me, it was a great exploration of science plus taste. As one coffee expert put it to me, you can reveal the flavors in good beans (and you can ruin them quickly while roasting), but you can never improve upon them.
I have found coffee, or in fact just about any aspect of it, from pour-over to espresso, to be endlessly challenging and rewarding. My first visit to coffee farms was in 2004, to Ethiopia and Kenya. Since then I’ve been to dozens of farms in nine or ten countries. There is something about coffee people; they are wondrously generous about sharing their expertise, if they think you care and if you know the right questions to ask. Before going deeply into coffee, I was a professor of history, and I've continued to publish on topics as diverse as Stalin, the witch hunts in Europe and North America, and the body in the Anglosphere, 1880-1920.
McCook traces the global devastation of coffee trees around the world that began in 1869. His work is not just about coffee, but about the ways in which pathogens are spread by air, ships, birds, and even by humans tracking it into remote sites on their boots. So the book is about coffee but about much more: why do certain pathogens explode all of a sudden; how have farmers tried to cope with the fungus, which destroys entire trees and whole farms; what is the genetic stock of coffee now; why has rust suddenly appeared in Latin America in recent years; and what experiments are going on to try to defeat rust? Stuart, by the way, is a wonderful guy to meet and talk to about coffee and its pests. His book is absolutely readable!
The global coffee industry, which fuels the livelihoods of farmers, entrepreneurs, and consumers around the world, rests on fragile ecological foundations. In Coffee Is Not Forever, Stuart McCook explores the transnational story of this essential crop through a history of one of its most devastating diseases, the coffee leaf rust. He deftly synthesizes agricultural, social, and economic histories with plant genetics and plant pathology to investigate the increasing interdependence of the world's coffee-producing zones. In the process, he illuminates the progress and prognosis of the challenges--especially climate change--that pose an existential threat to a crop that global consumers often take…
I’ve been working in coffee for nearly 20 years, and teaching people about coffee for most of that. I love sharing how interesting, diverse, and fun the world of coffee is, and I want people to enjoy and value the coffee they drink a little more. It is a passion and a career that’s taken me around the world, and continues to reinforce the idea that just a little effort or interest in your morning coffee has surprisingly large rewards. The books on this list inspired my own passion for coffee and I hope they do the same for you.
The speciality coffee industry is now a mature global part of coffee culture, but this book captures the early excitement around it as it burst onto the global stage. How coffee companies sought out and bought coffee was completely rewritten during this time, and this book makes for a fascinating read.
Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur,…
I'm a writer, lecturer, biologist, ecologist, and two-time Fulbright Scholar (to India and Malaysia). I'm now a fiction writer, but basically I’ve always been a storyteller who writes in a historical framework. While I feel an almost compulsive obligation to keep faith with the facts, my main objective is to tell a story—as dramatically and suspensefully and entertainingly as I can. My first non-fiction book, Papyrus: the Plant that Changed the World, tells the story of a plant that still evokes the mysteries of the ancient world while holding the key to the world’s wetlands and atmospheric stability. It changed the world as did all five of the plants on my list below.
The coffee industry dominated and molded the economy, politics, and social structure of entire countries.
Beginning as an Arab medicinal drink for the elite, coffee became the favored modern global stimulant of the blue-collar worker. On the dark side, its monocultural avatar has led to the oppression and land dispossession of indigenous peoples.
In Latin America it created vast wealth next to dire poverty, leading to repressive military dictatorships, revolts, and bloodbaths. And it continues to transform the world today. Welcomed news by the burgeoning world’s drinkers is the finding that coffee consumption can be good for you, reducing the incidence of liver cancer, as well as lowering suicide attempts.
First published in 1999, Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks and the coffee crisis of the 21st century. Mark Pendergrast uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, slavery, the rise of brand marketing, global inequities, fair trade, revolutions, health scares, environmental issues, and the rediscovery of quality.
As the scope of coffee culture continues to expand,Uncommon Grounds remains more than ever a brilliantly entertaining guide to one of the world's…
Coffee was a hobby that went off the rails. I moved to Hawai‘i to study coffee horticulture in graduate school and became a generalist coffee scientist by the end of it. My coffee library contains over 100 books, and it is incomplete! I approach coffee as an academic, but I’ve owned some retail companies that have taught me to talk and think about coffee in a way that doesn’t scare people off. Coffee is what I love, and I love talking about it with other people.
These two volumes are some 1400 pages of coffee science goodness! Yes, there are chemical structures, lists, tables, and unfamiliar words. However, those typically help make things clearer (though it won’t always be the case).
The range of topics is immense, written by experts from around the world. I love that I can start almost any research quest with these books, and I’ll walk away with a good foundation on the topic.
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters.
Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in…
I've been going by the handle ‘Dr. Coffee’ online for over a decade now. I really do have a PhD. in coffee! In 2007 I embarked on a doctorate and wrote my thesis on ideas of quality in the coffee industry. The inevitable question is then, ‘what do you do with a PhD in coffee?’ and my answer was to open coffee shops, first in the UK and then in Canada. In recent years, I've switched from owning a coffee shop with books in it to a bookshop with coffee in it, but it still manages to satisfy both passions. I firmly believe there is no better combination than hot coffee and good books.
Another book that served my research well, this one is both compelling, disturbing, and thought-provoking but still compulsively readable. It covers virtually every aspect of coffee’s 500-year history in Europe while also drawing on even older information from coffee-producing countries. The sections that captured my attention most were about the marketing of coffee—fascinating stuff! This book makes it possible to enjoy your favourite drink even more, all the while being aware of its history of exploitation and colonialism and often unsustainable means of production. It will make you seek out ethical, environmentally-friendly coffee without being preachy. Thoroughly worth reading.
Your morning flat-white helped shape the modern world
'Elegantly written, witty and so wide in scope, so rich in detail and so thought provoking' Joanna Blythman
It may seem like just a drink, but coffee's dark journey from the highlands of Ethiopia to the highstreets of every town in the country links alchemy and anthropology, poetry and politics, science and slavery. Plots have been hatched, blood spilled and governments toppled to keep your mug filled with fresh espresso.
In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past, its perilous corporate present, and the environmental…
I've been going by the handle ‘Dr. Coffee’ online for over a decade now. I really do have a PhD. in coffee! In 2007 I embarked on a doctorate and wrote my thesis on ideas of quality in the coffee industry. The inevitable question is then, ‘what do you do with a PhD in coffee?’ and my answer was to open coffee shops, first in the UK and then in Canada. In recent years, I've switched from owning a coffee shop with books in it to a bookshop with coffee in it, but it still manages to satisfy both passions. I firmly believe there is no better combination than hot coffee and good books.
In the world of Speciality Coffee, James Hoffmann is the OG celebrity, and no list of coffee books is complete without this one. I met Hoffmann many years ago and he actually gave me barista training for my first Real coffee job. A year later, he won the World Barista Championship and founded Square Mile coffee roasters in London. The book contains absolutely everything a barista (or enthusiast) ever needs to know about coffee, complete with gorgeous pictures from around the world, and plenty of brewing tips too. Like me, Hoffmann is unashamedly geeky about coffee, and his humour, expertise, and passion for the little beans shine through this book.
The worldwide bestseller - 1/4 million copies sold
'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)
'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)
'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)
Coffee was a hobby that went off the rails. I moved to Hawai‘i to study coffee horticulture in graduate school and became a generalist coffee scientist by the end of it. My coffee library contains over 100 books, and it is incomplete! I approach coffee as an academic, but I’ve owned some retail companies that have taught me to talk and think about coffee in a way that doesn’t scare people off. Coffee is what I love, and I love talking about it with other people.
If I only had one science-y book that focuses on coffee quality, it might be this one. I love it because it covers topics that consumers, baristas, and roasters want to know about. It isn’t too big and, thankfully, not too expensive.
I also love that it includes some chapters on sustainability, economics, and markets. So, it isn’t just hard sciences that are discussed, but practical information on the coffee industry at large, as well.
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.
For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and…
I'm an award-winning travel and drinks writer and have worked for National Geographic, The Times, BBC Travel, American Express, AAA, Waitrose Drinks, and many more. My love of spirits and travel led to me starting the Travel Distilled website and I'm the author of Cask Strength, which tells the story of the barrel, and of the travel guides Islay Distilled and Cognac Distilled. I've visited numerous distilleries in the UK, Ireland, USA, France, Greece, Iceland, Sweden, Mexico, and elsewhere. I was persuaded to try drinking vodka for breakfast while touring Siberia. It seemed a good idea at the time but it's not a habit I've kept up.
I love books that delve deep into seemingly small topics, like the best-sellers Cod and Salt, on subjects we take for granted.
The author, who has written several history books, here chooses six beverages through which he does indeed tell a history of the world, by linking each beverage to a time period. Only one is spirits, the others being beer, wine, tea, coffee, and Coca-Cola.
Again it's aimed at the general reader, not the specialist, and is an entertaining journey down the centuries. It zips along and is packed with those quirky 'I never knew that' facts.
“There aren’t many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” ―Los Angeles Times
Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage’s deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization―from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age…
Interested in
the senses,
North Africa,
and
London?
11,000+ authors have recommended their favorite books and what they love about them.
Browse their picks for the best books about
the senses,
North Africa,
and
London.
