The art and craft of coffee
Год: 2010
Автор: Kevin Sinnott
Издательство: Quarry Books
ISBN: 978-1-61058-094-6
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 266
Описание:
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.
Все о кофе: сорта, правильный выбор, обжарка, помол, способы приготовления и небольшой раздел рецептов.
Оглавление
Introduction
1
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
2
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
