Part I. The coffee business
1. Strategies for improving coffee quality / Price Peterson
2. The coffee plant and how it is handled / Shawn Steiman
3. Digging deeper: cultivation and yields / H.C. "Skip" Bittenbender
4. Coffee as a global system / Peter S. Baker
5. What does "organic" mean? / Robert W. Thurston
6. Coffee under threat: the growing problem of the coffee berry borer / Juliana Jaramillo
7. Culture, agriculture, and nature: shade coffee farms and biodiversity / Robert Rice
8. A Guatemalan coffee farmer's story: a challenging life in a beautiful, harsh land / Carlos Saenz
9. Pickers / Robert W. Thurston
10. Coffee processing: an artisan's perspective / Joan Obra
11. Women in coffee in Colombia / Olga Cuellar
12. How a country girl from Arkansas became an importer leading other women in coffee / Phyllis Johnson
13. The role of nonprofits in coffee / August Burns
14. Hunger in the coffee lands / Rick Peyser
15. The "price" of coffee: how the coffee commodity market works / Robert W. Thurston
16. Appreciating quality: the route to upward mobility for coffee farmers / George Howell
17. What is specialty coffee? / Shawn Steiman
18. Where does the money go in the coffee supply chain? / Robert W. Thurston
Part II. The state of the trade
19. The global trade in coffee: an overview / Robert W. Thurston
20. Coffee certification programs / Robert W. Thurston
21. Direct trade in coffee / Geoff Watts
22. Fair trade: still a big plus for farmers and workers around the world / Paul Rice
Producer country profiles
23. Hawaii / Shawn Steiman
24. India / Sunalini Menon
25. Indonesia / Jati Misnawi
26. Colombia / Luis Alberto Cuéllar
27. Ethiopia / Willem Boot
28. Vietnam / Robert W. Thurston
29. Brazil / Carlos H.J. Brando
30. Supporting coffee farmers' response to market changes / Jeremy Haggar
Consumer country profiles
31. Introduction to consumer countries / Jonathan Morris
32. Denmark / Camilla C. Valeur
33. France / Jonathan Wesley Bell
34. Italy / Vincenzo Sandalj
35. United Kingdom / Clare Benfield
36. Russia / Robert W. Thurston
37. Ukraine / Sergii Reminny with Jonathan Morris
38. Japan / Tatsushi Ueshima
39. Germany / Britta Zeitemann
40. United States / Robert W. Thurston
Part III. The history of coffee and its social life
41. Coffee, a condensed history / Jonathan Morris with material from Robert W. Thurston
42. Coffeehouse formats through the centuries: third places or public spaces? / Jonathan Morris
43. Why Americans drink coffee: the Boston Tea Party or Brazilian slavery? / Steven Topik and Michelle Craig McDonald
44. The ecology of taste: robusta coffee and the limits of the specialty revolution / Stuart McCook
45. The espresso menu: an international history / Jonathan Morris
46. The competing languages of coffee: signs, narratives, and symbols of American specialty coffee / Kenneth Davids
Part IV. The qualities of coffee
47. Coffee quality / Geoff Watts
48. Why does coffee taste that way?: notes from the field / Shawn Steiman
49. Coffee quality and assessment / Shawn Steiman
50. Distinctive drinking: specialty coffee and class in the United States / Jonathan D. Baker
51. Brewing: dissolving the puzzle / Andrew Hetzel
52. Roasting: developing flavor in the bean / Colin Smith
53. Roasting culture / Connie Blumhardt and Jim Fadden
54. Barista culture / Sarah Allen
55. Brewing culture / Alf Kramer
Coffee and health
56. The long debate over coffee and health / Robert W. Thurston
57. Caffeine: how much is in your cup, and how much is bad for you? / Robert W. Thurston
58. Recent research on coffee and health / Lawrence W. Jones
Part V. The future of coffee
59. Coffee research in Kenya: current status and future perspectives / Elijah K. Gichuru
60. Genetically modified (transgenic) coffee / Robert W. Thurston
61. Mechanization / Robert W. Thurston
62. A life in coffee / Ted Lingle
63. How to make a great cup of coffee / Robert W. Thurston with Shawn Steiman and Jonathan Morris.