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Coffee Basics: A Quick and Easy Guide
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Product Description
Product Description
Put your local coffee bar to the test with Coffee Basics!
With thousands of coffee bars and restaurants serving an endless variety of blends, roasts, and brews, ordering a specialty coffee drink has become as daunting a task as selecting a fine wine. How can you distinguish between great coffee and great hype? Read Coffee Basics.
Kevin Knox and Julie Sheldon Huffaker have filled this handy reference with hundreds of industry truths and trade secrets. You′ll learn the fundamentals of coffee buying, brewing, and tasting; and develop an aficionado′s ability to see beyond the expensive trappings of today′s coffee explosion. You′ll discover:
- The basic coffee facts: its origin, history, and many varieties
- Step–by–step methods for selecting, roasting, blending, and flavoring coffee "to taste"
- A coffee taster′s glossary
- Simple charts showing grind progression, relative grinding times, and regional characteristics
- The scoop on decaffeinated, organic, and espresso beans
- Specialty coffee recipes
- Lists of the best sources for beans and professional equipment
Whether you make coffee at home or at a fine restaurant, Coffee Basics offers a bottomless cup of brewing knowledge and drinking pleasure.
From the Author
Perspective of full-time roaster & taster
The title is perhaps a bit deceptive, since besides the "basics" this book includes more specific detail on what is truly excellent in coffee (versus what's marketed to consumers purely to make money) than any other coffee book. It is the only coffee book written by a full time hands-on roaster and taster, with two decades of experience at the highest levels of the fine coffee trade. My goal was to help consumers enjoy the truly great coffee experiences professional tasters tend to keep to themselves. For example, you'll find out why Kenya and Yemen Mocha Mattari are highly prized, while coffee pro's avoid Hawaiian Kona and Jamaican Blue Mountain. Why the vacuum pot and plunger pot make great coffee, while $100 home drip makers ruin it. It's a quick, easy and provocative read.
The title is perhaps a bit deceptive, since besides the "basics" this book includes more specific detail on what is truly excellent in coffee (versus what's marketed to consumers purely to make money) than any other coffee book. It is the only coffee book written by a full time hands-on roaster and taster, with two decades of experience at the highest levels of the fine coffee trade. My goal was to help consumers enjoy the truly great coffee experiences professional tasters tend to keep to themselves. For example, you'll find out why Kenya and Yemen Mocha Mattari are highly prized, while coffee pro's avoid Hawaiian Kona and Jamaican Blue Mountain. Why the vacuum pot and plunger pot make great coffee, while $100 home drip makers ruin it. It's a quick, easy and provocative read.
Inside This Book
(Learn More)
First Sentence
To develop a knowledgeable relationship with coffee-and particularly to learn to distinguish and appreciate its flavors-one must first understand what coffee is. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
To develop a knowledgeable relationship with coffee-and particularly to learn to distinguish and appreciate its flavors-one must first understand what coffee is. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Recommended,
By
This review is from: Coffee Basics: A Quick and Easy Guide (Paperback)
I have read quite a few books about coffee and most have been very disappointing; nice pictures and a few recipes but nothing too enlightening. This book is different (and much better in my view)- practically no pictures and no recipes but a very succint and helpful guide to coffee; from its history, cultivation, processing and blending, to detailed advice on how to brew a good cup. Coffee producing areas are covered in detail, both the different climates and methods of production, and more importantly the variations in taste. It has a definite USA bias and tone but that can be forgiven; the author has greatly enhanced my understanding of coffee and added to my enjoyment of my favourite drink. It isn't full of glossy pictures but as a source of useful information I am yet to find anything better. Highly recommended.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
A book on coffee rather than a coffee table book,
By
This review is from: Coffee Basics: A Quick and Easy Guide (Paperback)
This was purchased for someone who commercially purchases and provides coffee for drinking and the semi encyclopedic approach was very useful from this perspective although the US bias didn't maximise this. It provides a certain depth to understanding coffee rather than producing a feel for the romance of coffee.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Interesting read,
By
This review is from: Coffee Basics: A Quick and Easy Guide (Paperback)
As mentioned elsewhere, the US bias is a significant limitation - despite that, I'm still awarding 4 stars for the comprehensive overview of coffee. As it says on the cover, it is an easy guide to the basics. In this case, the basics are the important part: as with wine, the fundamentals of coffee are important but the flowery excesses are a matter of personal opinion. For example, I could never understand why I don't like the highly-praised Sidamo, but love strong Kenyan, and now I understand the differences.
One small suggestion: please include a bit more about Far Eastern coffees which have not attracted US business (yet) as it would be great to learn more about them. I first bought this book for myself on the Kindle, and then bought a paper copy for a friend as a gift.
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