Reddit mentions of The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee

I like this book: https://www.amazon.com/dp/1592535631/ref=cm_sw_em_r_mt_dp_U_iN7IDbKP3JR86

Here's a couple of scientific papers that might interest you:

• Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? - https://pubs.rsc.org/en/content/articlehtml/2014/fo/c4fo00290c
  
• The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee - https://jdc.jefferson.edu/jchsfp/2/

I read in The Art and Craft of Coffee by Kevin Sinnott (http://www.amazon.com/The-Art-Craft-Coffee-Enthusiasts/dp/1592535631) that the fines and super-fines that stick to the grinder hopper/ recipticle/ etc via static should be removed as they can contribute towards bitterness if included in the brew. I use a fine brush to clean my hand mill after each use, just takes a few seconds.