Coffee For Dummies
- Length: 288 pages
- Edition: 1
- Language: English
- Publisher: For Dummies
- Publication Date: 2021-03-03
- ISBN-10: 111967901X
- ISBN-13: 9781119679011
- Sales Rank: #307132 (See Top 100 Books)
Get the skinny on your morning joe
Do you swear by your morning jolt of caffeine but are hard-pressed to tell a siphon from a slow dripper? No problem: just order a fresh copy of Coffee For Dummies for a smooth blend of fun facts and practical advice to give an extra shot of flavor to your appreciation of the second-most valuable commodity on planet Earth—and filter out all that excess grind in your knowledge.
This warm and welcoming serving from passionate coffee guru Major Cohen—a Specialty Coffee Association certified instructor, and now retired highly respected former Starbucks coffee educator and program manager—takes you on a rocket-fueled journey from the origins of the liquid bean’s popularity to best ways to prepare and enjoy coffee in your own home. You’ll learn how to evaluate the advantages of different coffee styles and makers, and how even the smallest detail—varietal, roast type, texture—can influence how good that cupped lightning tastes on your tongue.
- Evaluate different roasts or brews
- Navigate menus for the best deals
- Learn how to speak “coffee” and order your half-cap-low-fat-no-sugar-add-whip with confidence
- Save money with the best store apps
- Meet some of the unknown pioneers of coffee that have made our coffee world of today
- See how you might think bigger about your coffee spend changing the world
The average American spends over $1000 on their daily brain juice every year: why not hire Coffee For Dummies as your personal barista and get more for your money—and from each invigorating sip.
Cover Title Page Copyright Page Table of Contents Introduction About This Book Foolish Assumptions Icons Used in This Book Where to Go from Here Part 1 Getting Started with Coffee Chapter 1 Demystifying Coffee: Just the Basics Understanding What Coffee Is (and Isn’t) Appreciating Coffee — from Its Past to Today A world of farms and fickle crops Going back to coffee’s roots Examining coffee and roasting today Traveling Worldwide — Where Coffee Is Grown Visiting the Western Hemisphere Heading to Africa Heading to the Eastern Hemisphere The Lowdown on Roasting Coffee Examining Brewing Brewing Espresso Examining Where Coffee Is Now Identifying some of the people behind the coffee industry today Recognizing coffee’s presence today Chapter 2 Figuring Out What Coffee Is Understanding the Life Cycle of Coffee: From Seed to Bud to Cherry to Harvest Flowers appear on coffee tree branches The flowers develop into a cherry A team of pickers pick the cherries The pickers hand sort the picked cherries The cherries are processed Meeting the Two Main Types of Coffee and Understanding the Subspecies Processing the Cherry: Getting to the Bean Washed coffee processing Semi-washed processing Natural processing Pulped natural or honey processing Part 2 The Story of Coffee Chapter 3 Familiarizing Yourself with Some Coffee History Understanding How Geography Is Linked to History — the Coffee Belt Looking Back at Coffee’s Roots Kaldi and his goats From Ethiopia to the Arabian Peninsula Thanks to Baba Budan, coffee appears in India Heading to Europe . . . and Beyond The first coffeehouses open Coffee’s ups and downs in England Coffee and the American colonies The Americas and first coffee trees Three centuries of dramatic change Chapter 4 Taking a Closer Look at Brewing Today Understanding a Brewing Force — Alfred Peet and His Focus on Quality Buying, roasting, and creating a new coffee culture Generously growing the coffee community Specialty coffee is born Introducing Howard Schultz — the Father of Today’s Starbucks Traveling to Italy changed everything Expanding the business Expanding Brewed Specialty Coffee Worldwide England breaks out U.S. brewers create excitement Meeting consumer demands Understanding the Role of the National Coffee Association Overall coffee consumption Coffee drink trends Coffee drinking by generation Part 3 Taking a Trip around the World Chapter 5 Sourcing Coffee — Digging In to Where Coffee Comes From Taking a Bird’s-Eye Look: The Coffee Belt Identifying the top coffee producers Recognizing what makes these countries so unique to growing coffee Understanding Nature’s Role in Growing Coffee Recognizing How Climate Change Is Changing Coffee Chapter 6 Considering the Western Hemisphere Eyeing Central America’s Influence on Coffee Production Costa Rica El Salvador Guatemala Honduras Mexico Nicaragua Panama Looking Closer at South America’s Contributions to Coffee Production Bolivia Brazil Colombia Ecuador Peru Venezuela Examining the Caribbean’s Impact on Coffee Cuba Dominican Republic Jamaica Getting the Aloha Feel: Hawaii’s Influence on Coffee Production Chapter 7 Discussing Africa Looking Closer at Northeastern Africa Ethiopia Kenya Examining Central and Southern Africa Burundi Congo Malawi Rwanda Tanzania Zambia Chapter 8 Addressing the Eastern Hemisphere and Asia Pacific Examining the Countries Biggest in Size, But Not in Coffee Production China India The Heavy Hitters: Identifying Some Traditional Coffee-Producing Countries Indonesia Papua New Guinea Vietnam Yemen Part 4 Roasting Coffee Chapter 9 The History of Roasting Understanding How Roasting Started Examining What Roasters First Used Developing Roasting into a Business Starting slowly Moving to roasting specialty coffee Chapter 10 Roasting for Flavor Walking the Fine Line of Roasting: A Balance between Artistry and Science Saving money, time, and raw materials Moving past the color Roasting, Step by Step Step 1: Loading or charging and drying Step 2: Yellowing Step 3: Popping or cracking — the first time Step 4: Developing or monitoring Step 5: Finishing Deciphering What the Different Roasts Mean and How They Taste Light roasts — bright and flavorful Medium roasts — balanced and complex Dark roasts — uniquely flavored Part 5 Preparing Coffee and Espresso Chapter 11 Exploring the Brewing Methods and Mastering the Tricks Understanding Extraction Focusing on the Basics of Coffee Brewing Identifying the variables that make a cup of coffee Starting with the water Adding the coffee Following a recipe Examining the Brewing Methods Exploring immersion methods Using the force of gravity: The pour-over A few more options Chapter 12 Making Espresso Easier Appreciating Italy’s Contribution to Making Espresso What It Is Today Making the Perfect Espresso — the Four M’s Pulling a Few Shots — What’s Involved When Making an Espresso Identifying the equipment and all the bells and whistles Making espresso, step by step Adding milk or an alternative Knowing What You’re Ordering Espresso solo or doppio Ristretto Lungo Macchiato Cappuccino Caffé latte Mocha Flat white Americano Cortado Part 6 Perusing Today’s Coffee Business Chapter 13 Meeting Some Coffee Trailblazers Identifying Early Trendsetters Whose Names Have Withstood the Test of Time James Folger Chase and Sanborn The Italians and Their Coffee Heritage Angelo Moriondo Luigi Bezzera Desiderio Pavoni Pier Teresio Arduino Making Waves in the United States Alfred Peet Erna Knutson George Howell Howard Schultz Mary Williams David Schomer Ted Lingle Trish Rothgeb Nick Cho Examining Café Culture, Espresso, and Competitions Gianni Cassatini Reg Barber Rex Tseng and Aaron Takao Fujiki Andrew Milstead James Hoffmann Matt Perger Colin Harmon Ryan Soeder Andrea Allen Chapter 14 Looking at Where Coffee Is Today Brewing Coffee at Home Finding coffee today Keeping it fresh Making use of some new and exciting gear Making Espresso at Home The machine The espresso grinder Stepping Out — Drinking a Cup of Coffee Away from Home Finding More Information about Coffee Today and in the Future Focusing on the Specialty Coffee Association Looking online Listening to podcasts Perusing books and magazines Part 7 The Part of Tens Chapter 15 Ten (or So) Myths about Coffee Debunked Coffee Is Loaded with Caffeine Coffee Has Tons of Calories Coffee Is Bad for You Decaf Coffee Isn’t Real Coffee Instant Coffee Is Disgusting Coffee Makers Only Need a Quick Rinse to Clean All Coffee Tastes the Same The Coffee Industry Doesn’t Have Any Innovation Climate Change Doesn’t Affect Coffee Chapter 16 Ten (Plus One) Places to Find a Great Cup of Coffee San Francisco and the Bay Area Portland, Oregon Seattle, Washington New York City Vienna, Austria Rome, Italy Oslo, Norway Reykjavik, Iceland Taipei, Taiwan Melbourne, Australia Addis Ababa, Ethiopia Japan Part 8 Appendixes Appendix A Glossary Appendix B Timeline of Key History of Coffee Index EULA
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