抽出
Good coffee deserves good brewing!：https://www.thefreelibrary.com/Good+coffee+deserves+good+brewing%21-a013641348
The art and science of coffee brewing.：https://www.thefreelibrary.com/The+art+and+science+of+coffee+brewing-a016405247
Coffee brewing ratios.：https://www.thefreelibrary.com/Coffee+brewing+ratios-a014088611
The long pour.：https://www.thefreelibrary.com/The+long+pour.-a0287635498
Making more coffee with less: coping with hard times; the historic effort to make more with less, from adulteration, short-weights and re-pouring to high yield.：https://www.thefreelibrary.com/Making+more+coffee+with+less%3A+coping+with+hard+times%3B+the+historic%E2%80%A6-a0205906545
コーヒー抽出研究所（CBI）／コーヒー抽出センター（CBC）
The Coffee Brewing Institute: Setting the Stage for Specialty Coffee By Emma Bladyka, Coffee Science Manager, SCAA：https://web.archive.org/web/20140429085233/http://www.scaa.org/chronicle/2013/10/04/the-coffee-brewing-institute/
コーヒー抽出コントロールチャート
アメリカ海軍
The Cook Book Of The United States Navy 1944：https://archive.org/details/TheCookBookOfTheUnitedStatesNavy1944/mode/2up
Brewing Coffee the Navy Way：http://www.seabeecook.com/cookery/recipes/navy_coffee.htm
ゴールデンカップ賞とゴールドカップ賞
The Golden Cup Award: a program for a better brew.：https://www.thefreelibrary.com/The+Golden+Cup+Award%3a+a+program+for+a+better+brew-a020905269
Report from Vienna: flavored coffees intrigue traditional cafe society.：https://www.thefreelibrary.com/Report+from+Vienna%3a+flavored+coffees+intrigue+traditional+cafe+society-a016405233
GOLD CUP & GOLDEN CUP：https://tafen.board-directory.net/t1-gold-cup-golden-cup
The SCAE Gold Cup Programme：https://web.archive.org/web/20080828060152/http://scae.com/education-and-training/scae-gold-cup-programme
The complete meaning of barista...：https://www.home-barista.com/tips/complete-meaning-barista-t4732.html
ノルウェーコーヒー協会
Seal of Approval – proposal from the
Norwegian Coffee Association：https://www.ico.org/documents/wpsgp11e.pdf
International Coffee Agreement, 1968 and Correspondence：https://thedocs.worldbank.org/en/doc/088082724473884302-0560011968/original/WorldBankGroupArchivesfolder1063891.pdf
スタック・エスプレッソ
Grouphead Coffee Builds Upon Sivetz Tech for ‘Stacked Espresso’：https://dailycoffeenews.com/2017/03/23/grouphead-coffee-builds-upon-sivetz-tech-for-stacked-espresso/
Grouphead Coffee Adapts Sivetz Technology to Produce Stacked Espresso Concentrate：https://www.dripsanddraughts.com/075-grouphead-coffee-adapts-sivetz-technology-to-produce-stacked-espresso-concentrate/
鮮度
SIVETZ COFFEE Inc Roasting and Freshness：https://web.archive.org/web/20000919024032/http://www.sivetzcoffee.com/roastfresh.htm
AA Cafe #56：https://aacafe.org/aa-cafe-56
Freshness, time & temperature.：https://www.thefreelibrary.com/Freshness%2c+time+%26+temperature-a0117325569
論文
1906年純良食品・薬品法と連邦規制権 - 折原 卓美：https://wwwbiz.meijo-u.ac.jp/SEBM/ronso/no8_3/04_ORIHARA.pdf
書籍
Los sólidos solubles en la bebida del café como un índice de la calidad de la taza por Ernest E Lockhart, 1969：https://cafemetilxantin.blogspot.com/2015/05/los-solidos-solubles-en-la-bebida-del.html
Michael Sivetz：https://archive.org/search?query=creator%3A%22Sivetz%2C+Michael%22
Coffee processing technology. By Michael Sivetz and H. Elliott Foote v.1：https://babel.hathitrust.org/cgi/pt?id=mdp.39015002932617&seq=1
Coffee processing technology. By Michael Sivetz and H. Elliott Foote v.2：https://babel.hathitrust.org/cgi/pt?id=mdp.39015002932625&seq=1
“Coffee Quality” by Michael Sivetz：https://shegrowscoffee.com/2024/04/30/coffee-quality-1987-by-michael-sivetz/
スペシャルティコーヒー
The US coffee industry in the Twentieth Century：https://www.linkedin.com/pulse/us-coffee-industry-twentieth-century-ian-bersten
人物
In Memory of Michael Sivetz：https://web.archive.org/web/20120409035057/http://www.scaa.org/chronicle/2012/04/04/in-memory-of-michael-sivetz/
Ode to Michael Sivetz: World Coffee Expert and Great American Whistleblower：https://www.merchantsofgreencoffee.com/2020/11/13/ode-to-michael-sivetz-world-coffee-expert-and-great-american-whistleblower/
