Art and Craft of Coffee

An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee

Kevin Sinnott (Autor)

Buch | Softcover

176 Seiten

2010
Quarry Books (Verlag)
978-1-59253-563-7 (ISBN)

Artikel merken

The Art and Craft of Coffee is a backstage pass into the world of small-batch coffee roasting, bean selection, grinding, and artisan-quality brewing. Kevin Sinnott, the coffee world's most ardent consumer advocate, educates, inspires, and caffeinates the reader in this comprehensive, full-color instructional guide. Learn how green coffee beans are farmed, harvested, and roasted; how to roast your own coffee; how to choose the best grinder for your beans; and finally how to master brewing styles as diverse as French press and espresso to the Turkish ibrik. Recipes for several coffee and espresso beverages are included. George Howell, founder of Terroir Select Coffee and the Coffee Connection, contributes the Foreword.

Kevin Sinnott, host of the Coffee Brewing Secrets instructional video and coffeecompanion.com website is a foremost consumer coffee authority. Sinnott created The Coffee Companion, the first-ever consumer publication about finding and brewing the world/u2019s best coffee. He's made more than 100 media appearances, including USA TODAY, The Chicago Tribune, Oprah, and countless other television and radio shows. He served five years on the Specialty Coffee Association of America/u2019s (SCAA) Technical Standards Committee. He has conducted brewing seminars at SCAA trade shows and hosted Espresso BARISTA competitions at coffee trade shows. In addition to several patents pending for coffee making apparatus, he owns more than 100 vintage and contemporary coffee brewers.

Introduction

Section One
The Beans

Chapter One: Knowing Your Coffee Beans
The History of Coffee
Coffee Plants and Botanical Classifications
Coffee Varieties by Grade (or Marketing Scare Tactics)
Worldwide Guide to Coffee
Additional Coffee-Buying Considerations

Chapter Two: Selecting Coffee Beans
Coffee Characteristics
Green Coffee Bean Basics
Buying Fresh Roasted Beans
The Basics of Blended Beans
Cupping

Chapter Three: Coffee Roasts and Roasting
Commercial and Micro-Roasting
The Science of Roasting
Coffee Roasts Defined
Home Roasting Techniques

Section Two
The Brew

Chapter Four: Grinding
Grinders and Grinding

Chapter Five: Brewing
The Well-Equipped Brewing Kit
Brewing Temperature and Contact Time
Water
Filters
Illustrated Brewing Techniques

Chapter Six: Espresso
The History and Science of Espresso
Espresso Maker Guide
Espresso Grinders and Grinding
Pulling the Perfect Shot
Espresso Troubleshooting Guide

Chapter Seven: Coffee Serving and Recipes
Coffee Presentation and Serving
Equipment
Coffee and Food
Serving Temperature
Sugar and Milk: Coffee's Complements or Nemeses
Flavored Coffee
Steaming and Frothing Milk
Coffee Recipes: Brews, Cocktails, and Beyond
Odd but Interesting Brewing Methods

Resources
Index
About the Author

Erscheint lt. Verlag	1.6.2010
Zusatzinfo	200
Sprache	englisch
Maße	210 x 260 mm
Gewicht	669 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
ISBN-10	1-59253-563-1 / 1592535631
ISBN-13	978-1-59253-563-7 / 9781592535637
Zustand	Neuware