Soil Composition and Nutrients
COOPASV, No Date, , “NUTRITIONAL MANAGEMENT OF COFFEE – COOPASV Cooperativa Fair trade”,, https://coopasv.com/en/news/nutritional-management-of-coffee/
Clemente, José Eduardo, et al. “Effects of Nitrogen and Potassium on the Chemical Composition of Coffee Beans and on Beverage Quality.” Acta Scientiarum. Agronomy, vol. 37, no. 3, July 2015, pp. 297-305.
Manson, Sophie, et al. “Agrochemicals and Shade Complexity Affect Soil Quality in Coffee Home Gardens.” Earth, vol. 3, no. 3, July 2022, pp. 853-65.
Ngugi, Kennedy K., et al. “Variation of Mineral Micronutrient Elements in Robusta Coffee (Coffea Canephora Pierre ex A. Froehner) as Measured by Energy Dispersive X-Ray Fluorescence.” Annual Research & Review in Biology, vol. 9, no. 2, Feb. 2016, pp. 1-13.
Snoeck, Jean, and Charles Lambot. “Crop Maintenance.” Coffee: Growing, Processing, Sustainable Production: A Guidebook for Growers, Processors, Traders, and Researchers, edited by Jean Nicolas Wintgens, Wiley-VCH, 2004, pp. 246-69.
Yadessa, Abebe, et al. “The Role of Soil Nutrient Ratios in Coffee Quality: Their Influence on Bean Size and Cup Quality in the Natural Coffee Forest Ecosystems of Ethiopia.” African Journal of Agricultural Research, vol. 14, no. 35, Dec. 2019, pp. 2090-2103.
Chemical Changes During Coffee Growth
Anagbogu, Chinyere F., Jiaqi Zhou, Festus O. Olasupo, Mohammed Baba Nitsa, and Diane M. Beckles. “Lipidomic and Metabolomic Profiles of Coffea canephora L. Beans Cultivated in Southwestern Nigeria.” PLOS ONE, vol. 16, no. 2, Feb. 2021, doi:10.1371/journal.pone.0234758.
Farias-Pereira, R., et al. “Coffee Components and Their Benefits in Preventing Cardiovascular Disease.” Food & Function, vol. 9, no. 11, 2018, pp. 5780–97, doi:10.1039/c8ff00061a.
Martins, Sara C. V., et al. “Photosynthetic Acclimation of Coffea arabica to Long-Term Elevated [CO2]: Limitations and Growth Potential.” Journal of Experimental Botany, vol. 67, no. 1, Jan. 2016, pp. 341–51, doi:10.1093/jxb/erv463.
Speer, K., and I. Kölling-Speer. “The Lipid Fraction of the Coffee Bean.” Brazilian Journal of Plant Physiology, vol. 18, no. 1, 2006, pp. 201–16.
Tezara, Wilmer, et al. “Differences in Leaf Morphology, Photosynthetic Capacity and Water Relations in Four Arabica Coffee Genotypes Grown under Contrasting Light Conditions.” Agronomy, vol. 14, no. 8, Aug. 2024, p. 1713, doi:10.3390/agronomy14081713.
Vásquez-Caicedo, Lina M., et al. “Metabolomic Fingerprinting of Green Coffee Beans: Cultivar and Processing Method Differentiation.” Foods, vol. 10, no. 11, Nov. 2021, p. 2827, doi:10.3390/foods10112827.
Coffee Processing and Roasting
Alonso-Salces, R. M., et al. “Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents.” Journal of Agricultural and Food Chemistry, vol. 57, 2009, pp. 4224–35.
Anokye-Bempah, L., et al. “The Use of Desiccants for Proper Moisture Preservation in Green Coffee During Storage and Transportation.” Journal of Agricultural and Food Research, vol. 11, 2023, p. 100478.
Brando, C. H. J. “Harvesting and Green Coffee Processing.” Coffee: Growing, Processing, Sustainable Production, A Guidebook for Growers, Processors, Traders, and Researchers, edited by W. J. Nicolas, 1st ed., Wiley-VCH, 2004, pp. 604–714.
Baggenstoss, J., et al. “Coffee Roasting and Aroma Formation: Application of Different Time-Temperature Conditions.” Journal of Agricultural and Food Chemistry, vol. 56, no. 14, 2008, pp. 5836–46.
Bolka, M., and S. Emire. “Effects of Coffee Roasting Technologies on Cup Quality and Bioactive Compounds of Specialty Coffee Beans.” Food Science & Nutrition, vol. 8, 2020, pp. 6120–30.
Cotter, A. R., et al. “Consumer Preferences for Black Coffee Are Spread over a Wide Range of Brew Strengths and Extraction Yields.” Journal of Food Science, vol. 86, 2021, pp. 194–205.
Donis-González, I. R., et al. “Dynamics of Titratable Acidity During Commercial-Scale Coffee Roasting.” Scientific Reports, vol. 14, 2024.
Król, K., et al. “The Effect of Roasting, Storage, Origin on the Bioactive Compounds in Organic and Conventional Coffee (Caffea arabica).” European Food Research and Technology, vol. 246, 2020, pp. 33–39.
Girma, B., & Sualeh, A. (2022). A review of coffee processing methods and their influence on aroma. International Journal of Food Engineering and Technology, 6(1), 7–16. https://doi.org/10.11648/j.ijfet.20220601.1212
Rita C. Alves, Francisca Rodrigues, Maria Antónia Nunes, Ana F. Vinha, M. Beatriz P.P. Oliveira, “Handbook of Coffee Processing By-Products”, Academic Press, 2017, Pages 1-26,
ISBN 9780128112908, https://doi.org/10.1016/B978-0-12-811290-8.00001-3. https://www.sciencedirect.com/science/article/pii/B9780128112908000013
Tarigan, E. B., et al. “The Changes in Chemical Properties of Coffee During Roasting: A Review.” IOP Conference Series: Earth and Environmental Science, vol. 974, IOP Publishing Ltd, 2022.
Veronica Belchior, 3-28-2019, “What Happens During Coffee Roasting: The Chemical Changes”, Perfect Daily Grind, https://perfectdailygrind.com/2019/03/what-happens-during-coffee-roasting-the-chemical-changes/
Grinding and Brewing
Andueza, S., De Pena, M. P., & Cid, C. (2003). Chemical and Sensorial Characteristics of Espresso Coffee As Affected by Grinding and Torrefacto Roast. Journal of Agricultural and Food Chemistry, 51, 7034-7039.1
Bell, L. N., Wetzel, C. R., & Grand, A. N. (1997). Caffeine content in coffee as influenced by grinding and brewing techniques. Food Research International, 29(8), 785-789.
Fuller, M., & Rao, N. Z. (2017) The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee. Scientific Reports, 7, 17979.
What is a Latte?
Rashidinejad, A et al. “Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties.” Critical reviews in food science and nutrition vol. 62,22 (2022): 6132-6152. doi:10.1080/10408398.2021.1897516
Schiano, Angelina. 09-28-24, “The Science Behind Cold Foam and Latte Art,” Science Meets Food, https://sciencemeetsfood.org/science-behind-cold-foam-latte-art/
Doorn, G., et al, 06-2015, “Latté Art Influences both the Expected and Rated Value of Milk‐Based Coffee Drinks,” Journal of Sensory Studies, DOI: 10.1111/joss.12159, https://www.researchgate.net/publication/282478464
My qualifications
