The Art and Craft of Coffee: An Enthusiast's Guide To Selecting, Roasting, And Brewing Exquisite Coffee

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The Art and Craft of Coffee: An Enthusiast's Guide To Selecting, Roasting, And Brewing Exquisite Coffee

by Kevin Sinnott

Quarry Books | June 1, 2010 | Trade Paperback

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“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India , and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. In The Art and Craft of Coffee , Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: How green coffee beans are farmed and harvested Insight into single-origin coffee beans and worldwide coffee harvests A photo guide to roasting your own coffee at home How to choose the best grinder for your beans A complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espresso Delicous recipes for dozens of coffee and espresso beverages

Format: Trade Paperback

Dimensions: 176 Pages, 7.87 × 10.24 × 0.39 in

Published: June 1, 2010

Publisher: Quarry Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1592535631

ISBN - 13: 9781592535637

Found in: Beverages

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– More About This Product –

The Art and Craft of Coffee: An Enthusiast's Guide To Selecting, Roasting, And Brewing Exquisite Coffee

The Art and Craft of Coffee: An Enthusiast's Guide To Selecting, Roasting, And Brewing Exquisite Coffee

by Kevin Sinnott

Format: Trade Paperback

Dimensions: 176 Pages, 7.87 × 10.24 × 0.39 in

Published: June 1, 2010

Publisher: Quarry Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1592535631

ISBN - 13: 9781592535637

About the Book

The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew.

Table of Contents

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

From the Publisher

“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India , and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. In The Art and Craft of Coffee , Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: How green coffee beans are farmed and harvested Insight into single-origin coffee beans and worldwide coffee harvests A photo guide to roasting your own coffee at home How to choose the best grinder for your beans A complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espresso Delicous recipes for dozens of coffee and espresso beverages

About the Author

Kevin Sinnott, host of the how-to video Coffee Brewing Secrets and curator of the www.coffeecompanion.com website, is the United States' foremost consumer coffee authority. His latest project is www.missioncoffeecan.com, a web series following college students determined to win a national competition marketing their own brand of Guatemala coffee.

Editorial Reviews

The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
Kevin Sinnott, Quarry (Quayside, dist.), $24.99 (176p) ISBN 9781592535637
Tracing the beverage from its first appearance in the Turkish and Saudi Arabian coffeehouses of the 1500s to the chains and boutique shops of today, Sinnott's guide to primo coffee enables readers to fill their cups to the rim... with greatness. Readers will learn the differing qualities of producing countries (good acidity but light body from
Peru; the distinctive Liberica espresso from Laos), the particulars of roasting, and even the best times to buy and brew. Sinnott deftly navigates the thorny issues of production, preferring to focus on the enjoyment of the product. Even readers who don't know their Arabica from their Robusta or a French Press from a percolator will appreciate Sinnott's informative and egalitarian approach; suggestions are the order of the day, not mandates. Whether the barista-to-be prefers to create custom blends to roast at home in the hopes of an ultimate cup, or simply wants to get a better pot from the auto drip she bought for $20, Sinnott's guide will result in a better cup of joe. Photos. (June)

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