Dimensions: 240 pages, 3.86 × 3.46 × 0.43 in
Published: October 9, 2012
Publisher: Ten Speed Press
The following ISBNs are associated with this title:
ISBN - 10: 1607741180
ISBN - 13: 9781607741183
Read from the Book
Drink I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee. At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee. First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground
Table of Contents
Getting to Know Coffee from Three Favorite Regions
Farmer Profile: Lorie Obra, Hawaii
Farmer Profile: Aida Batlle, El Salvador
How to Roast Coffee at Home
Cupping and Describing Coffee Flavors
Cupping at Home
Brewed Coffee Techniques
Nel Drip Coffee
With Your Morning Coffee
Perfect for Dunking
In the Afternoon
From Our Friends
From the Publisher
One of the country''s most celebrated roasters explains how
to choose, brew, and enjoy the new breed of artisan coffees at
home, along with 40 inventive recipes that incorporate coffee or
taste good with a cup.
Coffee is experiencing a renaissance and Blue Bottle Coffee Company
has quickly become one of America's most celebrated roasters.
Famous for its complex and flavorful coffees, Blue Bottle delights
its devoted patrons with exquisite pour-overs, delicious espressi,
and specialized brewing methods.
Yet as coffee production becomes more sophisticated with
specialized extraction techniques and Japanese coffee gadgets, the
new artisan coffees can seem out of reach. The Blue Bottle
Craft of Coffee explains this newworld from farm to cup,
exploring the bounty of beans available and the intricate steps
that go into sourcing raw coffee from around the globe. Blue Bottle
founder James Freeman coaches you through brewing the perfect cup
ofcoffee, using methods as diverse as French press, nel drip,
siphon, and more to produce the best flavor.
For coffee lovers who want to roll up their sleeves and go deeper,
Freeman explains step by step how to roast beans at home using
standard kitchen tools-just like he did when starting
out. The Blue Bottle Craft of Coffee also
introduces a home technique for cupping, the industry method of
tasting coffees for quality control, so you can hone your taste and
share your meticulously roasted coffee with friends.
Rounding out the book are more than thirty inventive recipes from
Blue Bottle pastry chef and former Miette bakery owner Caitlin
Freeman thatincorporate coffee or just taste particularly good with
coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake
with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream,
Coffee Panna Cotta, and more.
With more than one hundred stunning photographs showing coffee's
journey from just-harvested cherry to perfect drink, this
distinctive and deep guide to the new breed of amazing coffees from
one of the top artisan coffee makers will change the way you think
About the Author
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee
Company. After starting out in a tiny converted potting shed in
Oakland a few years ago, Blue Bottle is now the country's leading
artisan roaster, with six cafés in the San Francisco Bay Area,
roasteries on both coasts, and a presence on the High Line and
inRockefeller Center and Chelsea in Manhattan. In addition to its
cafés, BlueBottle is served in fine restaurants nationwide,
including Chez Panisse, Gramercy Tavern, Coi, and others, and
regularly garners national media attention. See
www.bluebottlecoffee.com for more.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee
Company and was alongtime owner of the San Francisco cake and
sweets shop, Miette. James andCaitlin Freeman live in San
A staff writer for the San Francisco Chronicle's food
section for ten years, TARA DUGGAN earned a James Beard Award for
best newspaper column and was nominated for an additional James
Beard Award for feature writing. She lives with her family in San
Francisco, and this is her third book.
CLAY MCLACHLAN is an award-winning photographer specializing in
food, wine, and travel. His work has been featured in numerous
cookbooks, including Cooking with Chocolate, which
garnered a World Cookbook Award. He divides his time between San
Francisco and Italy.
"Once you've tried Blue Bottle coffee there is no going back-and
thanks to this book, you can now understand exactly why. This
be-all book on today's coffee culture is a how-to and why manual
that will thrill coffee geeks, amateurs, and professionals alike.
And for those whose experience is that food is an afterthought at a
coffee bar, you can now have Blue Bottle's sumptuous recipes that
are like the crema in the cup."
-Danny Meyer, restaurateur and author of Setting the
"Knowing James is like knowing a prophet; my friendship with him
opened my eyes to a whole new planet of coffee possibilities. What
he's taught me about coffee changed my world, and this beautiful
brew of useful tips, surprising information, and tasty inspiration
will change yours, too. I'm still buzzing."
-Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of
Mourad: New Moroccan