Sources and original illustrations
Primary references and the limits of this educational collection.
Primary references
- World Coffee Research: Typica — Typica’s identity and lineage context, distinct from a country or preparation method.
- World Coffee Research: Bourbon — Bourbon as an important Arabica variety and genetic family reference.
- World Coffee Research: Caturra — Caturra’s relation to Bourbon and compact plant habit.
- World Coffee Research: Catuai — Catuai’s Mundo Novo and Caturra parentage and breeding context.
- World Coffee Research: Geisha, Panama — Gesha/Geisha naming, Ethiopian landrace background and limits of assuming identical material from a name.
- World Coffee Research: SL28 — SL28 variety identity and selection history.
- World Coffee Research: SL34 — SL34 as a distinct variety, not a score or a roast level.
- World Coffee Research: Centroamericano — An F1 hybrid example with documented parentage and breeding context.
- World Coffee Research: Robusta catalog — Robusta’s genetic and variety diversity; distinction between species and named varieties.
- World Coffee Research: International variety-trial definitions — Landrace, genetic group, line, population and F1 hybrid definitions.
- National Coffee Association: Processes — Natural, washed and honey processing and the role of fruit layers.
- Specialty Coffee Association: The fermentation effect — Fermentation occurs in multiple processing systems; anaerobic conditions and process complexity.
- Specialty Coffee Association: Shifting coffee identity standards — Distinguishing processing descriptions, additions and the need for transparent identity information.
- National Coffee Association: Decaf coffee — Decaffeination as a process rather than a plant variety; caffeine is reduced rather than necessarily absent.
- Swiss Water: Decaffeination process — A primary processor’s explanation of its water-based decaffeination system; not a claim about all decaf.
- National Coffee Association: Roasts — Roasting as transformation of green coffee and broad roast terminology.
- Starbucks: Espresso explained — A café operator’s examples of espresso, Americano and espresso-and-milk drink construction; recipes are operator-specific.
- Starbucks at Home: Latte macchiato — A primary example of latte macchiato as a milk-forward layered preparation.
- Starbucks: Iced Americano, cold brew and iced coffee — Distinguishing drink identity by brewing method rather than serving temperature alone.
- World Coffee Research: Sensory lexicon — Sensory attributes and shared reference vocabulary; tasting language is not an ingredients list.
- National Coffee Association: Varieties — Origin and multiple production factors affect coffee descriptions; single origin can refer to different geographical scales.
Original visual material
The diagrams in this edition are original SVG illustrations explaining the sequence or decisions in each guide. They do not show a laboratory experiment, a personal trip or a tested product result. No photographs from the linked sources are reproduced.
Check the source in context
References were consulted during preparation of this edition. A source may cover a broader or narrower question than a particular guide; the support notes above explain why it is listed. Read the original for methodology, exceptions and updates.