Coffee: Production, Quality and Chemistry, Part I: Introduction to Coffee Plant and Genetics; Coffee Growing; Breeding; Coffee Plant Biochemistry; Mineral Nutrition and Fertilization; Coffee Grading and Marketing; Decaffeination and Irradiation; Roasting; Grinding, Packing and Storage; Beverage Preparation; Instant Coffee Production; Coffee By-products; Part II: Coffee Cupping; Coffee Sensory Quality and Consumer Perception; An Emotion Lexicon for the Coffee Drinking Experience; Influence of Genetics, Environmental Aspects and Post Harvesting on Coffee Cup Quality; Coffee Certifications; Part III: Natural Coffee Compounds and Derivatives; Incidental Contaminants; Coffee: Consumption and Health Implications, Coffee Consumption and Health Impacts; Coffee's Protective Effect against Disease; Potential Contribution of Coffee Bioactive Compounds to Health; Potential Risks Involved in Coffee Consumption.