Bücher über Kaffee

Guter Kaffee 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 schmeckt
- Die Geschichte des Kaffees
- Wie wirkt sich der Anbau auf den Geschmack aus?
- Nachhaltigkeit in der Welt des Kaffees

- Wie man den guten Geschmack beim professionellen Rösten und beim Rösten zu Hause hervorhebt
- Der Werkzeugkasten des Barista
- 20 Schritt-für-Schritt-Rezepte für alles von AeroPress über Filterkaffee bis Espresso
- Wie man Milch aufschäumt und Latte Art gießt

Geschrieben von den Mitbegründern von Coffee Collective.
300 Seiten, Sprache: Deutsch

Look behind the curtain of the global coffee trade.
The green coffee value chain is broken. Cheap Coffee provides a broad explanation of the economics, mechanics, and power structures that define the industry today. It is a readable and digestible synthesis of thousands of pages of academic literature and expert interviews from disciplines ranging from economics to anthropology and from environmental science to history. Change, restructuring, and conscientious participation from all stakeholders are needed if coffee farming is to be a viable livelihood for the next generation and part of the solution to the climate crisis that is upon us.

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.

Hardcover, 248 pages

Das Siebträgerbuch: Das Buch mit Grundlagenwissen, praktischen Tipps zu Nutzung, Wartung und Reparatur von Siebträgermaschinen

Wie funktioniert eine Siebträgermaschine genau? Was muss ich im täglichen Gebrauch oder bei Betriebspausen beachten? Und woran liegt es, wenn es tropft, zischt oder der Espresso keine richtige Crema hat?

Diese und viele weitere Fragen beantwortet Angelo Corlito, Barista und Werkstatt-Profi mit langjähriger Erfahrung in seinem ersten Werk "Das Siebträgerbuch", das in keinem bestehenden oder zukünftigen Siebträgerhaushalt fehlen sollte.

Neben anschaulich erklärtem Grundlagenwissen erläutert Angelo mit vielen persönlichen Tipps und Ratschlägen den Weg vom Einschalten der Maschine bis hin zum optimalen Espresso mit perfekter Crema.

Im zweiten Teil des Siebträgerbuches widmet sich Angelo Corlito den Themen Wartung und Reparatur. Fachkundig, bildhaft und verständlich werden die gängigsten Probleme behandelt, Ursachen aufgezeigt und Lösungen genau beschrieben. Ein unverzichtbares Wissen – egal ob man die Reparatur selbst durchführt oder eine Werkstatt aufsucht.

Mit über 50 Fotos bzw. Illustrationen auf 90 Seiten, abgerundet mit Glossar und einem praktischen Maschinen-Pass, vermittelt dieses Buch Siebträger-Fachwissen verständlich für jedermann!

Softcover, 90 Seiten

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 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

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:

- Chemistry

- Processing and Storage

- Physical Changes During Roasting

- Roasting Chemistry

- Heat Transfer

- Mastering Consistency

- Sample Roasting uvm.

Hardcover, 88 pages

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

Scotts vielbeachtetes und vielgelobtes Werk für jeden Barista.

Hardcover 100 pages

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.

Hardcover, 70 pages