The Coffee Biology Glossary Handbook is an essential tool to better understanding the language of biology as it pertains to the science behind great coffee. Initially developed to accompany a series on coffee genetics for the 2013 SCAA Symposium, curated by science manager Emma Bladyka, it has now become a solid primer on coffee biology, a reference to make it easier to engage with the science that underpins the entire coffee trade.
An industry must-have
In this 27 page handbook, author Emma Bladyka provides an in-depth reference guide for all coffee professionals looking to deepen their understanding of the science behind coffee through the terminology used to describe it.
Excerpt from The Coffee Biology Glossary Handbook:
Few coffee professionals are as equipped to engage with the biology of coffee farms as we might be. Most of us are culinary professionals, not scientists. As we practice our trade, we inevitably gather interest in biological sciences. We may begin to formulate opinions about the ecology of coffee farms or repeat agronomic advice we have heard. We may try to understand soil composition or the effects of climate on flavor. When we declare a preference for a particular coffee variety we are touching on the field of taxonomy, and if we want to understand how coffee breeding works to develop the varieties we love, we must understand genetics. Pretty soon, we’re engaging with experts and ideas from the fields of botany and agronomy, ecology and plant breeding. The common language of these disciplines is biology.
Please note you have 6 opportunities in a 12 month period to download the file.