your key to success in the specialty coffee industry

The Coffee Book | Second Edition

Anatomy of an Industry from Crop to the Last Drop

Gregory Dicum and Nina Luttinger

This brand-new book is jammed full of facts, figures, cartoons, photos, and commentary covering coffee from Ethiopia in the sixth century to the neighborhood specialty café in the twenty-first. It is ideal as a staff resource or to sell in your café.

Completely revised and updated, this new edition of the authors' well-known book explores the coffee trade from bean to cup, including production, the history of café society, dramatic tales of high-stakes international trade, health aspects, the industry's major players, and the specialty coffee revolution-including the very latest developments. Finally, The Coffee Book considers the exploitation of labor and damage to the environment that mass cultivation causes, and explores the growing sustainable coffee market.

The first edition of the book came out in 1999 and was featured on NPR, favorably reviewed in the Economist magazine, and excerpted in the New York Times. The new revised edition has completely updated graphs, company profiles, new information on health, new information on the rise of Vietnam and the Coffee Crisis, a whole new chapter on the specialty coffee industry, and a totally revised chapter on sustainable coffees.


There is no shortage of books on coffee, but none provide the academic depth of The Coffee Book, while remaining highly accessible to all levels of interest, making it a ready-reference for both coffee lovers and coffee professionals.
Mike Ferguson | Chief of Staff | Specialty Coffee Association of America
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The Coffee Book | Second Edition
Price: $16.95
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