Bücher über Kaffee

Welchen Einfluss hat die Varietät wirklich auf die Röstung und den Geschmack eines Kaffees? Jahrelang haben Terroir und Verarbeitung das Gespräch beherrscht, während die Varietät nur ein Randthema war. Cultivar: A Practical Guide for Coffee Roasters stellt diese Sichtweise in Frage und zeigt detailliert auf, wie genetische Unterschiede das Aroma und das Röstverhalten von Kaffee beeinflussen. Um diese Frage zu beantworten, hat Rob ich 606 Tage lang rigorose Experimente durchgeführt - 309 Röstungen von 31 Kaffeesorten von 6 Farmen in 4 verschiedenen Kaffee produzierenden Ländern. Gestützt auf 16 Jahre Erfahrung in der Röstung und 12 Jahre als Kaffeeberater ist dieses Buch der Höhepunkt seiner praktischen Forschung, seiner Cupping-Sitzungen und seiner Analysen. Cultivar ist ein praktisches Hilfsmittel für Kaffeeröster, die ihren Ansatz verfeinern, die einzigartigen Röstanforderungen verschiedener Sorten verstehen und ihr Handwerk auf die nächste Stufe bringen wollen.

The Physics of Filter Coffee by astrophysicist Jonathan Gagné is perhaps the most significant book ever written on the science of coffee brewing. In the book Jonathan discusses the physics of percolation, extraction, and grinding, as well as water chemistry. He takes the reader down such rabbit holes as pouring-kettle design, optimizing turbulence while pouring, the impact of fines on percolation, the physics of paper filters, and the geometry of various brewers. He also presents some original ideas about coffee brewing and backs it all up with reams of facts and data. The most wonderful thing about The Physics of Filter Coffee is not the impressive depth of the science, but the practical lessons Jonathan draws from the science. Unlike, say, Illy’s Espresso: the Science of Quality, an impressive treatise on the science of espresso, The Physics of Filter Coffee offers an abundance of practical recommendations derived from science, data, and experimentation. Any barista who reads this book will immediately have new tools to make better coffee.

Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has consulted for many of the world's finest roasters, and now he has put his expertise in a book accessible to roasters everywhere. No serious coffee roaster should go without this book. Scott Rao is the author of several best-selling coffee books, including: The Professional Barista's Handbook Everything But Espresso and Espresso Extraction: Measurement and Mastery Topics:ChemistryProcessing and StoragePhysical Changes During RoastingRoasting ChemistryHeat TransferMastering ConsistencySample Roasting uvm.

Das Buch gibt eine grundlegende Einführung in das Thema Kaffee: von der Herkunft der verschiedenen Sorten, wie sie angebaut und geerntet werden, wie wir den Kaffee rösten und schließlich die perfekte Tasse aufbrühen.Das Buch enthält das neueste Wissen und die besten Rezepte, darunter:Wie man Kaffee schmecktDie Geschichte des KaffeesWie wirkt sich der Anbau auf den Geschmack aus?Nachhaltigkeit in der Welt des KaffeesWie man den guten Geschmack beim professionellen Rösten und beim Rösten zu Hause hervorhebtDer Werkzeugkasten des Barista20 Schritt-für-Schritt-Rezepte für alles von AeroPress über Filterkaffee bis EspressoWie man Milch aufschäumt und Latte Art gießt Geschrieben von den Mitbegründern von Coffee Collective.

Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green coffee buying. Brown's vivid descriptions and engaging prose make readers feel like they’re right there with him: tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffees. Along the way, Brown takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on the skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way a generation of baristas, roasters, and green buyers views 'direct trade,' seasonality, the Geisha variety, and the complex challenges of getting beans halfway around the world, from the farm to the cup. Ryan Brown: After years as a barista in the San Francisco Bay area, Ryan Brown was tapped to create the groundbreaking green-coffee program at Ritual Roasters. Later in his career, Ryan leveraged his experience at Ritual to establish novel coffee programs at companies such as Stumptown Coffee Roasters, Tonx, and Virmax.

An Expert´s Guide to Preparing Espresso, Coffee and Tea. Scotts vielbeachtetes und vielgelobtes Werk für jeden Barista.

Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following: Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot. Part Three - Proper water chemistry and bean storage. If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.

Das sicherlich praktischste Buch, um in die Entwicklung von Röstprofilen einzusteigen. Rob erklärt anhand von konkreten Profilen, wo und wie in welchen Phasen der Röstung am besten die wesentlichen Charaktereigenschaften des Kaffees beeinflusst werden.