Author: Colin HarmonPublisher:
ISBN: 9780995769908
Category :
Languages : en
Pages : 224
Book Description
I Know Coffee
Author: Jessica SimmsPublisher: Independently Published
ISBN: 9781549726040
Category : Brewing
Languages : en
Pages : 241
Book Description
This book is designed to walk you through everything you need to know about coffee from the seed to the cup. This book includes books 1,2,3,4 and 7 from the "I Know Coffee" series. Terrific, up-to-date overview. One of the best coffee books available now. - Amazon Top Contributor It begins with an overview of cultivars and varieties, and the major differences between the three primary coffee-growing regions (Africa, Asia, and the Americas). This chapter will also give an explanation of harvesting, processing and drying methods, and the ways those can impact the bean's development and most prominent flavor notes. For many the coffee-drinking experience is all about the complexity of the flavors, and blending beans can be very helpful in that regard. Beans can be blended either pre- or post-roasting; the second chapter of this book will walk you through the typical best practices for creating your own blends. Keep in mind that the same bean can taste drastically different, depending on how dark you roast it. The basics of coffee roasting in this book following blending, though you can certainly swap the order in your own process if you'd prefer. Finally, there's the part of the process that the majority of people have at least a passing familiarity with: the grinding and brewing. These two aspects of the process are inextricably linked, with certain grind sizes working best for certain brewing methods. Each brewing method brings out its own unique characteristics of the bean; similar to roast levels, a bean that's brewed as espresso could have a completely different flavor profile than the same bean brewed using a French press. The book finishes with how professionals taste coffee, and how you can train your own palate to pick out the distinctive flavor notes.
Author: Shawn SteimanI Love Coffee!
Author: Susan ZimmerPublisher: Andrews McMeel Publishing
ISBN: 1449460119
Category : Cooking
Languages : en
Pages : 244
Book Description
* I Love Coffee! features over 100 easy-to-make coffee drinks, including the Black Forest Latte, Sugar-Free Java Chai Latte, Iced Orange Mochaccino, Tiramisú Martini, and Candy Cane Latte. * I Love Coffee! brings the passion for coffee into your home with a creative variety of hot and cold drinks. It is the ultimate how-to handbook for the 111 million coffee drinkers in North America. Now coffee lovers can make delicious cappuccinos, cold coffee quenchers, decadent coffee desserts, and classy coffee martinis year-round using simple techniques with gourmet results in this indispensable coffee guide and cookbook. In I Love Coffee! coffee connoisseur Susan Zimmer shares expert advice and techniques, from how to brew the perfect cup and how to make a basic cappuccino without a machine to a World Barista Latte Art Champion's tips for making masterful latte art designs. It is brimful with a wealth of coffee understanding from the "ground" up, from bean to cup, including international coffees and brewing techniques best suited to a variety of preferences, all topped off with plenty of problem-solving tips and delectable full-color photographs.
The Coffee Book
Author: Anette MoldvaerPublisher: Penguin
ISBN: 0744051010
Category : Cooking
Languages : en
Pages : 637
Book Description
Go on a journey from bean to brew and explore the history of coffee, its production, and how to become an expert barista at home. Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide and recipe book is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavors. Inside this go-to guide to all things coffee, you’ll discover: • The essential coffee brewing equipment to help you extract and brew all kinds of coffee with confidence • Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love • A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavor profiles • Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista! • Over 100 recipes to suit every taste including dairy-free alternatives to milk Improve your appreciation and knowledge of one of the world's favorite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavor from bean to bean and understand which notes complement one another. Delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section which includes café culture classics, such as the americano, flat white, and macchiato, to more unusual choices, like caffè de olla and ice maple latte. Brew coffee at home like a pro and start your day right with The Coffee Book.
The Coffee Dictionary
Author: Maxwell Colonna-DashwoodPublisher: Hachette UK
ISBN: 1784723029
Category : Cooking
Languages : en
Pages : 345
Book Description
An A-Z compendium of everything you need to know about coffee, from a champion barista. Coffee is more popular than ever before - and more complex. The Coffee Dictionary is the coffee drinker's guide to the dizzying array of terms and techniques, equipment and varieties that go into creating the perfect cup. With hundreds of entries on everything from sourcing, growing and harvesting, to roasting, grinding and brewing, three-time UK champion barista and coffee expert Maxwell Colonna-Dashwood explains the key factors that impact the taste of your drink. Illustrated throughout and covering anything from country of origin, variety of bean and growing and harvesting techniques to roasting methods, brewing equipment, tasting notes - as well as the many different coffee-based drinks - The Coffee Dictionary is the final word on coffee.
The World Atlas of Coffee
Author: James HoffmannPublisher: Mitchell Beazley
ISBN: 1784725714
Category : Cooking
Languages : en
Pages : 447
Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Brian W. Jones
Author: Joel SchapiraAll About Coffee
Author: William Harrison UkersPublisher:
ISBN:
Category : Coffee
Languages : en
Pages : 870
Book Description
The evolution of a cup of coffee; Dealing with the etymology of coffee; History of coffee propagation; Early history of coffee drinking; Introduction of coffee into Western Europe; Beginnings of coffee in France; Introduction of coffee into England, Holland, Germany; Telling how coffee came to Vienna; Coffee houses to oud London; History on the early parisian coffee houses; Introduction of coffe into North America; History of coffe in old New York, Philadelphia; Botany of the coffe plant; Microscopy of the coffee fruit; Chemistry of the coffee bean; Pharmacology of the coffee drink; Commercial coffee of the world; Cultivation of the coffee plant; Preparing green coffee por market; Production and consumption of coffee; How green coffes are bought and sold; Green and boasted coffee characteristics; Factory preparation of roasted coffee; Wholesale merchandising of coffee; Retail merchandising of roasted coffee; Short history of coffee advertising; Coffee trade in the United States; Development of the green roasted coffee; Some big men and notable achievements; History of coffee in literature; Evolution of coffee apparatus; Worl's coffee manners and customs.
