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Product Description
Product Description
"The Connoisseur's Guide to Coffee" is an indispensable reference and invaluable source of inspiration for coffee aficionados and lovers of cafe lattes, cappuccinos and espressos. Expertly researched, the book covers every aspect of choosing and making coffee, from selecting the right freshly roasted Arabica beans to choosing the correct brew to suit your taste. At its heart is a directory covering the finest unblended coffees in the world. In addition, all specialty estate coffees are included, such as Kona from Hawaii, Yauco Selecto from Puerto Rico, and - of course - the world's premium coffee, Jamaica Blue Mountain. Expert flavour profiles are included as well as star ratings so that you know what to buy (and why) when next visiting your local coffee merchant. Most importantly, the book shows you how to make any coffee styles like an expert, including cappuccino with perfectly frothed milk and espresso with a creamy caramel crema.
About the Author
Jon Thorn is a prolific food journalist working in London. He has written for a wide range of publications including A la Carte, Vogue and Good Food Retailing, and has his own monthly magazine column on tea and coffee. He is the author of The Good Cellar Guide: How to Buy and Store Wine for Pleasure and Profit.
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Customer Reviews
Most Helpful Customer Reviews
15 of 15 people found the following review helpful
Format:Paperback
This book is informative enough to be worthwhile yet not too detailed to be difficult to read. It is a good introduction to the topic which I would recommend to anyone interested in finding out a little more about the stages of growing, processing, roasting and grinding coffee beans through to making a good cup of coffee. I can recommend it without reservation.
4 of 4 people found the following review helpful
Format:Paperback
This book provides a good basic guide to the history, growing and processing of coffee and an interesting review of coffees from different countries where beans are grown. Readers outside the USA should note that the book is very heavily targeted towards an American audience. There's quite a lot about Starbucks (which many coffee lovers would find it hard to agree with), no mention of the Australian contribution to caffeine culture and such important (to coffee) European countries as Italy, France, Austria and Finland don't get the depth of coverage they deserve.
Format:Paperback
I bought this book after buying 2500 coffee machine from italy i have since learnt a lot more about coffee making i have become a snob
i have read the book through an through but still like to refer to it now and again , its the sort of book you keep , order only if you are interested and like coffee
i have read the book through an through but still like to refer to it now and again , its the sort of book you keep , order only if you are interested and like coffee
Most Recent Customer Reviews
Coffee connoisseur
A remarkable publication in its capacity and layout. A wonderful design and an elegant read. Packed with an array of wealth, photos and historical facts abound. Read more
Published 4 months ago by khy
Attractive and informative
A little larger than standard paperback novel page size, it's not a coffee (ho ho) table book. But it's very well printed with many colour illustrations and photos, and filled... Read more
Published 18 months ago by Jasfourfun
A good starting point
well-presented book that covers the basics of different varieties of coffee. A good starting point for anyone starting a journey of discovery into the world of high quality coffee.
Published 18 months ago by Geoffrey Morley
A Good Book For a Beginner interested in the art of coffee.
I realy enjoyed reading this book, it has many pictures and it explain the basic of coffee in a pleasing way. Read more
Published 18 months ago by Pat Guen
Awaken your senses with coffee from around the globe
This is a wonderful guide to the coffee and processes involved in making your choice of the perfect coffee. It is similar to a guide to fine wines and entertaining in the process.
Published 20 months ago by Maxine Nelson
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