Bücher über Kaffee

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.

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 Seiten

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.

Themen:

- Chemistry

- Processing and Storage

- Physical Changes During Roasting

- Roasting Chemistry

- Heat Transfer

- Mastering Consistency

- Sample Roasting uvm.

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

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

Hardcover 88 Seiten, Sprache Englisch, Erschienen August 2014

Scotts vielbeachtetes und vielgelobtes Werk für jeden Barista.

An Expert´s Guide to Preparing Espresso, Coffee and Tea
Blick ins Buch:  http://www.scottrao.com/Rao-Barista.pdf

Gute Ergänzung zu unseren Baristakursen

Hardcover 100 Seiten, Sprache Englisch

Scott Buch über Zubereitungsmethoden ohne hohen Brühdruck

Blick ins Buch

Hardcover, 70 Seiten, Sprache Englisch