Bücher über Kaffee

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.

124 pages

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.

Paperback 66 Seiten

Dies ist seit den 60er Jahren das erste lesenswerte Buch zum Thema Kaffeerösten für Profis. Auch wir selber haben daraus noch neue und spannende Dinge erfahren.

Erschienen August 2014, 88 Seiten Hardcover, Sprache: Englisch

Blick ins Buch: http://www.scottrao.com/Coffee-Roasters-Companion.pdf

Auch als gute Ergänzung zu unserem Röstkurs in der Kaffeeschule Hamburg!

Themen:

- Chemistry

- Processing and Storage

- Physical Changes During Roasting

- Roasting Chemistry

- Heat Transfer

- Mastering Consistency

- Sample Roasting uvm.

Scotts vielbeachtetes und vielgelobtes Werk für jeden Barista.

Blick ins Buch: http://www.scottrao.com/Rao-Barista.pdf

Hardcover 100 Seiten, Sprache Englisch

An Expert´s Guide to Preparing Espresso, Coffee and Tea

Gute Ergänzung zu unseren Baristakursen

Scott Buch über Zubereitungsmethoden ohne hohen Brühdruck

Hardcover, 70 Seiten, Sprache Englisch

Blick ins Buch