Chapters in this book

1. Front Matter i
2. Contents v
3. Acknowledgments vii
4. Introduction 1
5. The Story of Coffee Purveying
6. A Brief History of Coffee 19
7. Coffee’s Chain of Production 47
8. Objectivity and Its Labors
9. Historical and Epistemological Bases of Objectivity 65
10. Making Contact with the Object 93
11. The Dynamic Nature of Coffee 129
12. Tasting and Its Labors
13. Common Practices of Tasting 143
14. Down on the Fincas and with the Exporters 163
15. A Palette for the Palate 197
16. Professional Tasting 241
17. Tasting for Excellence 305
18. Importers, Roasters, Myths, and Marketers 343
19. Some Discovered Practices of Lay Coffee Drinkers 371
20. Science and Its Labors
21. Science and Objective Practices 401
22. A Scientific Critique of Scientific Practices 439
23. Sample Tasting Schedules 477
24. Bibliography 483
25. Authors Index 495
26. Subject Index 499