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The site's 594 pages, arranged in 30 families: the 22 topics, their appendices, the stories, the viewpoints, the tools and the landmark pages. The map is written at each build from the pages themselves, title and section number included: a page that is added or a title that is changed shows up in it without anyone copying it.

Getting your bearings

Home and landmarks

9 pages

PXL Roasters, a living atlas of coffee

Coffee glossary

The full edition

Featured images

Contact and legal notices

Topic I

The living world

scene1 page

Topic II

The map of varieties

1 page

Topic III

The introduction routes

1 page

Topic IV

History of coffee

1 page

Topic V

The origins

94 pages

Country and territory profiles93 profiles, 21 in-depth dossiers

Africa 32

Angoladossier

Cape Verdedossier

Côte d’Ivoire

Guineadossier

Equatorial Guinea

Réuniondossier

Mozambiquedossier

Nigeriadossier

Central African Republicdossier

São Tomé and Príncipe

Togodossier

Southern Africa 3

Central America 8

Panamadossier

El Salvadordossier

North America 1

South America 10

Venezueladossier

Asia 18

Laosdossier

Myanmardossier

Nepaldossier

Philippinesdossier

Sri Lankadossier

Thailanddossier

Timor-Lestedossier

Yemendossier

Caribbean 10

Cubadossier

Jamaicadossier

Dominican Republic

Saint Vincent and the Grenadines

Trinidad and Tobago

Europe 2

Oceania 9

Papua New Guinea

French Polynesia

Topic VI

Canephora

20 pages

01A species, not a variety

02Discovery and naming, 1880-1900

03Java, 1900-1919: rust paves the way for canephora

04The genome: diploid, allogamous, parent of arabicascene

05Two groups, then eight: the genetic geographyscene

06Selecting an allogamous plant: five strategies in a century

07Kouilou, Niaouli, Conilon: the Guinean and Atlantic lineage

08Uganda: the species on its native ground

09Coffee wilt disease, 1927-1993scene

10Agronomy: what the species requires

11Propagating, irrigating, cutting back: the grower's optionsscene

12Harvest and processing: Kiboko and the washed processscene

13A century of market share

14Vietnam since 1990

15Fine robustas and the CQI protocol

16Price: the 2024-2025 record

17The Timor Hybrid: what canephora gives arabicascene

18What changed, 2023-2026

19Archive plates

Appendix to plate VII

The manufacturers

98 pages

Manufacturer profiles97 profiles, in alphabetical order

A. J. Deer Co. (Royal range)

Ambex Coffee Roasters & Grinders

Atilla Torradores Inteligentes

Bellwether Coffee

Bendig Maquinaria S.A.

Berto Coffee Roaster

Chris Abele (Knickerbocker roaster)

Cia. Lilla de Máquinas Ind. e Com.

Coffee Crafters

Coffee-Tech Engineering

Cormorant Roasters

Delta Tostadoras

Diedrich Roasters

Dutch Master Roasters

Fabrica Coffee Roasters

Fresh Roast (Home Roasting Supplies)

Fuji Royal (Fuji Kouki)

G. W. Barth (Sirocco)

Gamet Manufacturing Incorporated

Garanti Roasters

Gene Café (Genesis)

Giesen Roasting Solutions

HB Coffee Roaster

Hottop (Chang Yue Industrial)

Huaska Coffee Roasters

Huky (Kuanho Li's workshop)

Hungerford Co., then Fraser Manufacturing Co.

Huntley Manufacturing Co. (Monitor)

Ingesec (Promain Ingeniería Ltda)

Jabez Burns & Sons

James W. Carter (“pull-out” roaster)

JM Estrada S.A.

Jotagallo (Inversiones Jotagallo S.A.)

KALDI Coffee Lab Inc.

Kraffe Roasters

Lambert Machine Co.

Loring Smart Roast

Mill City Roasters

Nordre Roasters

Novo (Daiichi Denshi)

Officine Balestra (Wampa)

Officine Vittoria

Özturk (Öztürkbay)

Palini & Alves (Palinialves)

Phoenix French Roaster

Primo Roasting Equipment

Proaster (Taehwan Automation)

Quest (Yen Lung Wu's workshop, Fongloong Enterprise)

Rototec Eletro Mecânica Ltda

Sandbox Smart Technology Co., Ltd.

Scolari Engineering

Seedburo Equipment Company

Sivetz Roasting Machines

Stronghold Robotics

Sweet Coffee Italia (Coffee Star Induction)

The San Franciscan Roaster Company (Coffee PER Inc.)

Tostabar Genius (Ing. Napoli)

US Roaster Corp

Virey & Garnier

Yoshan (Dongyi Yangshan)

Topic VIII

The cup

19 pages

01What green coffee contains

02What heat makes of it

03Five tastes, and touch

04The nose, twicescene

05Naming: from trade vocabulary to the wheelscene

06Acidity, six acids and a confusion

07How much citric acid is in a coffee? Six answers

08Cupping, where the gesture comes from

09The protocolscene

10The 2004 scoresheet and what 80 points are worth

11Five forms, five philosophies

12When chemistry discriminates, and what it really discriminates

14Cup defects and their causesscene

15What each link changes

16Extraction: Lockhart, 18 to 22%, and what was made of itscene

17The instruments: what each one measures, and what it missesscene

Topic IX

The processes, from fruit to green coffee

scene23 pages

Appendix to plate IX

The processes, sheet by sheet

39 pages

01The dry processscene

02The washed processscene

03The intermediate processesscene

04Directed fermentationsscene

06After dryingscene

sheetCo-fermentation and infusionscene

sheetDouble fermentationscene

sheetFermentation in a closed tank, called anaerobicscene

sheetLactic fermentationscene

sheetExtended fermentationscene

sheetCarbonic macerationscene

sheetMicro-oxygenationscene

sheetThe natural process in a closed tankscene

sheetThe classic washed processscene

sheetThe dry processscene

sheetThermal shockscene

sheetMechanical demucilagingscene

sheetHulling and resting in parchmentscene

sheetKoji and fungal fermentationsscene

sheetThe Kenyan washed process and soakingscene

sheetThe raised bed and drying areasscene

sheetDried pulped honeyscene

sheetMonsooned coffeescene

sheetThe patioscene

sheetWet polishingscene

sheetPulped naturalscene

sheetShade and greenhouse dryingscene

sheetDrying, from floor to ceilingscene

sheetMechanical dryingscene

sheetSemi-washedscene

sheetSorting, from flotation to the optical sorterscene

sheetDeliberate agingscene

sheetWet hulledscene

sheetGreen coffee defects and their classificationscene

sheetProcessing wastewater and pulpscene

sheetThe honeys, from white to blackscene

sheetSelected yeastsscene

Topic X

Diseases and pests

20 pages

01The disease triangle

02Fungi, spores, obligate parasites

03Orange rust: biology and cyclescene

04Ceylon, 1869-1890: the birth of plant pathology

05A fungus's trip around the world, 1872-2020scene

06Races, SH genes and the Oeiras catalogscene

07Resistance: Kent, S.795, the Timor Hybrid and its descendants

08The great coffee leaf rust of 2008-2013, country by country

09Milder nightsscene

10The erosion of resistance, 2017-2024

11Diagnosis, surveillance and warning

12The coffee berry borer, the chief enemyscene

13Coffee wilt disease: from the Ubangi to Ugandascene

14Coffee berry disease, Kenya 1922 and 1971

15Nematodes, bugs, leaf miners, scale insects, borers

16Diseases of soil, of fruit, and what is not alive

17The pharmacopoeia of yesterday and today

18Control methods compared

19Today: 2023-2026

Topic XI

The economics of coffee

12 pages

01Before the exchange: Mocha, the brokers and the right not to come

02The century of kings: Arnold, the syndicate and the crash of 1880-1881

03The exchange and its panics: New York 1882, Le Havre, Hamburg, London

04Brazilian valorization and the wartime controls, 1906-1944scene

05The International Coffee Agreement, 1962-1989, and its collapsescene

06The 2001 crisis

07Green coffee traders, cooperatives and the institutions of origin

08Incoterms: who pays for what, from farm to warehousescene

09The industrial roasters

10Climate, the EUDR and the cost of compliance

11Archive plates

Topic XII

Caffeine and instant coffee

15 pages

02What it does for the plantscene

03Levels: species, varieties, caffeine-free coffee plants

04What it does to the body: pharmacologyscene

05The genetics of the responsescene

06How to read a coffee study

07Established, associated, unknown: organ by organ

08Sleep, pregnancy, thresholds

09How much in the cupscene

10Three beliefs from 1685, and a fourth

12Instant coffee: from Kato to Nescafé

13Making instant coffeescene

14Today (2024-2026)

Topic XIII

What we throw away

16 pages

01The mass balance, from the cherry to the bean we drinkscene

02Three centuries of drinking the husk: qishr, kisher and Sultana's coffee

031922: pulp as fertilizer, alcohol and fuel

04Pulp: composition, toxicity and what can be done with it

05Cascara, from waste to “novel food”

06Mucilage and wash waterscene

07Treating the water: lagooning, wetlands, biodigesters, BECOLSUB

08Parchment and husks: fuel, biochar, paper, cup

09Silverskin: the smallest item, the most industrialized

10Spent coffee grounds: composition, phytotoxicity, household uses

11Spent coffee grounds in cities: biofuel, logs, cosmetics, activated carbon

13The carbon footprint of a cupscene

14From line to circle: what blocks and what works

15Today (2023-2026)

Topic XIV

Water

14 pages

01What water does, and whyscene

02Alkalinity and hardness, and the words that misleadscene

04The standard, and the zones that do not coincide

05Salts, and the hydrate trap

06Getting pure waterscene

07Making a concentratescene

08Published recipes

09The profile calculator

10Measuring your waterscene

11The water in machinesscene

12Before chemistry: water in the old treatises

Topic XV

Preparations

scene18 pages

01What we extract, and how we measure itscene

02Seven centuries of utensils

03Decoction: ibrik, cezve, Turkish coffeescene

04Steeping: cloth bag, French press, tasting cupscene

05Gravity percolation, from De Belloy to the V60scene

06Filters: paper, metal, cloth

07Percolators and electric coffee makersscene

08The siphon: steam pressure, then vacuumscene

09Steam pressure: Rabaut, Loysel, mokascene

10Espresso, from Moriondo to the E61scene

11Espresso today: machines, technique, pressure profilingscene

12The grind: grinders, fines, retentionscene

14Cold coffee and nitroscene

15Measuring: scale, refractometer, thermometer, sieves

17Archive plates

Appendix to plate XV

The methods, sheet by sheet

29 pages

sheetThe French pressscene

sheetThe Karlsbad coffee makerscene

sheetThe electric coffee maker and batch brewscene

sheetThe capsulescene

sheetThe Chemexscene

sheetThe moka potscene

sheetThe Neapolitan flip coffee potscene

sheetThe tasting cupscene

sheetThe AeroPressscene

sheetNitro cold brewscene

sheetBoiled coffeescene

sheetJapanese-style iced coffeescene

sheetKopi tubrukscene

sheetCafé de ollascene

sheetInstant coffeescene

sheetTurkish coffeescene

sheetThe cloth filterscene

sheetThe Melitta filterscene

sheetThe Vietnamese phin filterscene

sheetCold dripscene

sheetThe Kalita Wavescene

sheetThe percolatorscene

sheetThe siphonscene

sheetThe V60scene

sheetMilk drinksscene

sheetPortable lever espresso makersscene

sheetEspressoscene

sheetThe immersion dripper: the valve conescene

sheetCold brewscene

Topic XVI

Customs

22 pages

01The Arab ceremony: the coffee room and its gestures

02The Bedouin circle, the four sips, the rule of water

03Turkish coffee: the room, the price, the etiquette

04Ramadan, Karagöz and the coffee calendar

05Damascus, Cairo, Algiers: water, smoke and the storyteller

06Venice: the first caffè of Europe and the square as a salon

07Vienna: the blend, the newspaper and the word for ordering

08Paris: from Procope to the boulevard, and the waiter's vocabulary

09London: the penny university, and what replaced it

10Berlin, Saxony and the Kaffeeklatsch

11Amsterdam and Athens: the glass of water and the kaimaki

12The North and the East: copper kettles, lemon and flambéed cognac

13Italy, Spain, Portugal, Belgium

14The United States: Prohibition, the coffee room and the free cup

15New Orleans, Brazil, Cuba, Mexico, Australia

16Coffee in painting, engraving and caricature

17Coffee in music and literature

18Silverwork, porcelain and the furniture of service

19How a custom is made: taste is a habit

20What has changed since 1922

21Archive plates

Topic XVII

Adulteration

18 pages

01What makes fraud possible

02Chicory, from Brunswick to the Continental Blockade

03The inventory of substitutes

04Dyeing, polishing, sweating: fraud on green coffee

05Molded fake beans

06Ground coffee: the thousand-pound formula

07Glazing and its patents

08The chemists: Accum, Hassall, the microscope and the ovenscene

09The laws, country by country

10The substitute becomes an industry: Postum and the “cereal-fakers”

11Taste manufactured by habit

12Wartime ersatz: 1914, 1939, 1977

13Instant coffee and today's blends

14Modern fraud: the species, the origin, the vat

15Animal coffees, or rent-seeking on the story

16Today's detection tools

Topic XVIII

What lies ahead

18 pages

01The requirements of an understory plantscene

02What the climate is already doing: rust, frost, droughtscene

03What the models project for 2050scene

04First response: moving uphill, shading, irrigatingscene

05Mechanizing: what the machine compensates for, and where it cannot go

06Second answer: F1 hybrids and the industrialization of breeding

07Third response: reading, then editing genomesscene

08What happens under the treescene

09The reserve of forgotten species

10Canephora as the future, and its limits

11What remains to be saved: 60% of species threatened

12Gene banks: a plantation, not a vault

13Economics: record output, tiny farms, underfunded research

14Regulation: the European deforestation regulation

15Demand: Asia, specialty coffee, coffee without the bean

16What we still do not know

17Today (September 2026)

Topic XIX

Decaf

15 pages

01The problem fits in one sentence of chemistryscene

02Decaf: from Bremen to Sanka

03What caffeine-free coffee built in Bremen

04Why decaf coffeepots are orange

05The processes, one by onescene

06The processes specialty coffee is inventing

07The methylene chloride quarrel

08What the bean really loses, and what is attributed to itscene

09Roasting it: three markers that jump at oncescene

10Who decaffeinates, and where: a handful of plants worldwide

11What it costs, and why decaf is more expensive

12The extracted caffeine: which of the two is the by-product?

13The other route: coffee plants that make none

14The questions people ask most often

Topic XX

Fermentation

11 pages

01What we call fermenting

02What ferments, and what does notscene

03Who does the workscene

04What happens, hour by hourscene

05Who really loosens the sweet fleshscene

06“Anaerobic,” the most misused word in the tradescene

07Knowing when it is donescene

08What goes wrongscene

09What fermentation really changes in the cup

10What we do not know

Topic XXI

What we drink from

16 pages

01Three things we must stop confusing

02The handleless cup, and the holder that takes on the status

03The Ethiopian sini, and a ceramic route older than coffee

04Europe does the opposite: it adds a handle and removes the holder

05The tazzina, and what the texts really say

06The material: the question asked at the counter is the wrong onescene

07Preheating, porosity, and two beliefs to sort outscene

08Shape: the only solid measurement in the file, and its counterexample

09Color, weight, rim thickness: three very unequal beliefs

10The cupping bowl, the only coffee vessel to be standardized

11Contemporary shapes: what we buy is a well-drawn hypothesis

12Asia, and vessels made for the nose

13The disposable cup, which is a plastic object

14The largest survey ever made, and why it does not settle the matter

15What can be said in the end, and what cannot

Topic XXII

Coffee regulation

13 pages

01The framework: who regulates what, step by stepscene

02Names and composition: what may be called coffeescene

03The label, statement by statementscene

04Safety and contaminants: the thresholds, and who measuresscene

05Hygiene, traceability, recall: what a workshop must doscene

06Importing: customs, origin, VAT, certificates, quarantinescene

07Packaging and waste: from bag to capsulescene

08Sustainability and due diligence: deforestation, reports, vigilancescene

09Labels and certifications: the law and the contractscene

10Geographical indications and brands: who owns the name of an origin, and who controls itscene

11Claims: what may be written about coffee, and what may no longer bescene

12What changes in 2026-2027, and what we do not knowscene

Texts to read from start to finish

The stories

5 pages

The price of coffee

The room where it all began

Signed texts

The viewpoints

7 pages

Seven ancestors, and what we conclude from them too quickly

The counter is a stage

The coffee we think we already know

A cup defect is rarely decided in the cup

Growing without burning

What goes unsaid about the price of specialty coffee

Standalone applications

Tools

5 pages

Set up your automatic machine

Espresso: mission and constraint

Barista Pocket: espresso and filter

Coffee quiz: 869 questions

Separate pages

Off the main path

12 pages

PXL Roasters · coffee in full

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Coffee Quest · play

A, the parchment

B, the cartulary

Three treatments for the history

Mockup A · The collection

Mockup B · The journal

Mockup C · The technical atlas

Three art direction mockups

© 2026 Marco De Sousa Rosa · PXL RoastersTexts under CC BY-NC-SA 4.0 · tools: all rights reserved · images: see the provenanceHome · Colophon · Site map