Tasting Coffee

Acknowledgments

Introduction

Part I: The Story of Coffee Purveying

1. A Brief History of Coffee

2. Coffee's Chain of Production

Part II: Objectivity and Its Labors

3. Historical and Epistemological Bases of Objectivity

4. Making Contact with the Object

5. The Dynamic Nature of Coffee

Part III: Tasting and Its Labors

6. Common Practices of Tasting

7. Down on the Fincas and with the Exporters: Harvesting, Processing, Blending

8. A Palette for the Palate: Using Taste Descriptors to Find Flavor

9. Professional Tasting

10. Tasting for Excellence

11. Importers, Roasters, Myths, and Marketers

12. Some Discovered Practices of Lay Coffee Drinkers
(with Giolo Fele)

Part IV: Science and Its Labors

13. Science and Objective Practices

14. A Scientific Critique of Scientific Practices

Appendix: Sample Tasting Schedules

Bibliography
Authors Index
Subject Index

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