I. The story of coffee purveying. A brief history of coffee
Coffee's chain of production
II. Objectivity and its labors. Historical and epistemological bases of objectivity
Making contact with the object
The dynamic nature of coffee
III. Tasting and its labors. Common practices of tasting
Down on the Fincas and with the exporters : harvesting, processing, blending
A palette for the palate : using taste descriptors to find flavor
Importers, roasters, myths, and marketers
Some discovered practices of lay coffee drinkers (with Giolo Fele)
IV. Scicne and its labors. Science and objective practices
A scientific critique of scientific practices
Appendix: Sample tasting schedules
