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The Home Barista: How to Bring Out the Best in Every Coffee Bean

The Home Barista: How to Bring Out the Best in Every Coffee Bean

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The Home Barista: How to Bring Out the Best in Every Coffee Bean

peringkat:
4.5/5 (3 peringkat)
Panjangnya:
175 pages
1 hour
Dirilis:
Jun 14, 2016
ISBN:
9781615192939
Format:
Buku

Deskripsi

For coffee enthusiasts everywhere, a charming handbook to becoming your own favorite barista

More than 100 million Americans start each day with a cup of coffee (many at no small price)! It’s a fact : We love coffee. Now, in The Home Barista, two professionals reveal the secrets to brewing coffee worthy of the priciest cafés right in your own kitchen.

Connoisseurs Simone Egger and Ruby Ashby Orr enlighten readers with insights and advice from crop to cup and beyond. Savvy, smart, and charmingly designed, The Home Barista guides you through the essentials—from understanding your bean’s origins and establishing your palate to perfecting your technique. It’s the essential coffee-lover’s guide to turning a simple bean into a sensational beverage:
  • Roast your own beans. (Is it worth it? How not to burn them!)
  • Learn all the lingo you need to talk coffee like a pro.
  • Master the elusive espresso (by refining tamp, time, and temperature).
  • Create barista-worthy milk texture and foam designs.
  • Try seven different ways to brew—from the French press to the Turkish ibrik.
Dirilis:
Jun 14, 2016
ISBN:
9781615192939
Format:
Buku

Tentang penulis

Simone Egger writes for The Age Good Food Guide and Epicure. She has authored books for adults and children and used to write guidebooks for Lonely Planet. She also used to wait tables and, for seven years, worked with a charming 1960s, stainless-steel Faema E61, brewing Italian coffee to deliver little doses of happiness. 


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The Home Barista - Simone Egger

The Home Barista: How to Bring Out the Best in Every Coffee Bean

Copyright © 2014, 2015 Simone Egger and Ruby Ashby Orr

First published in Australia in 2014 by Affirm Press.

All rights reserved. Except for brief passages quoted in newspaper, magazine, radio, television, or online reviews, no portion of this book may be reproduced, distributed, or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage or retrieval system, without the prior written permission of the publisher.

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and The Experiment was aware of a trademark claim, the designations have been capitalized.

The Experiment, LLC

220 East 23rd Street, Suite 301

New York, NY 10010-4674

www.theexperimentpublishing.com

The Experiment’s books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. For details, contact us at info@theexperimentpublishing.com.

Library of Congress Cataloging-in-Publication Data:

Egger, Simone.

The home barista : how to bring out the best in every coffee bean / by Simone Egger & Ruby Ashby Orr.

pages cm

Originally published: South Melbourne, Vic., Australia : Affirm Press, 2014.

Includes index.

ISBN 978-1-61519-292-2 (pbk.) -- ISBN 978-1-61519-293-9 (ebook) 1. Coffee brewing. 2. Coffee. I. Orr, Ruby Ashby. II. Title.

TX817.C6E38 2015

641.3’373--dc23

2015007634

ISBN 978-1-61519-292-2

Ebook ISBN 978-1-61519-293-9

Photographs on pages 56–57, 77, 101, 156, 162, cover from iStock

All other photographs used under license from Shutterstock.com

Recipe on 131, worldaeropresschampionship.com/recipes

Design by D’Fine Creative

Manufactured in China

Distributed by Workman Publishing Company, Inc.

Distributed simultaneously in Canada by Thomas Allen & Son Ltd.

First printing August 2015

10 9 8 7 6 5 4 3 2 1

CONTENTS

Introduction

1. From Crop to Cup

Background to the Brew

From Cherry to Bean

What’s So Special about Specialty Coffee?

Coffee in the World Economy

2. Good Cup Bad Cup

Is Specialty Coffee Worth It?

Coffee Ethics

Grading & Classification

Single Origins & Blends

Establishing Your Palate

So Where’s My Coffee Bean?

Pick a Bean, Any Bean

3. A Good Roasting

How to Become a Genuine, Certified Roaster

The Roasting Process

Is It Worth Roasting at Home?

The Roaster’s Essentials

Tool Up

Blending

4. You Brew

The Daily Grind

All in the Timing (and Weight)

There’s Something in the Water . . .

Brew Style

Espresso

Milk or Sugar?

Latte Art

Boozy Brews

How to Talk Coffee

Resources

About the Authors

INTRODUCTION

This book can make you love coffee even more than you already do. "Not possible, you say. I already love coffee as much as a human can reasonably love a foodstuff." But it can, in not one but three ways.

The first way is to give your coffee some context, track it back to its absolute origin—to a seed in a cherry—and follow it through its whole life. It’s said that at least forty pairs of hands touch your coffee before you do. While that doesn’t sound super hygienic, it does show the many processes coffee goes through from crop to cup—each one with potential to influence the quality of your coffee.

The second way is to refine your coffee-making ritual. This book brings together all the little pieces of information you need to make the best possible brew. Coffee is a complex thing, capable of expressing myriad characteristics. We’ll show you how to harness your coffee-making powers to tease out these flavors. Making that one minor adjustment to your coffee ritual could be a revelation—the flavor equivalent of turning on a light in a dark room.

The third way is to introduce you to other types of coffee altogether. Dear Reader meet Cold Press, Cold Press meet Dear Reader. Even if you only try one of the seven other methods of making coffee (other than your usual method) described in this book, you may discover characteristics of coffee you never knew existed. Try more ways and you may find you like coffee cold, hot, pressed and espressed.

The Home Barista is coffee-making 101: without the eye-crossing technical details and with some eyebrow-raising stories and facts. From the beans you buy to the extraction method you choose, there are lots of ways to love your coffee more. You can read about the possibilities here, but true bliss is in those precious moments of each day when you’ve transformed a bean into a sensational beverage.

FROM CROP TO CUP

From the outside looking in, coffee culture can seem intimidating, like stepping into a well-established clan with its own particular dress code (facial hair and ink a must), language (that ain’t just a latte, that’s a full-bodied, acidic blend with roasted hazelnut undertones) and unwritten laws (did you say soy cappuccino?! Uh-uh). But as any pro barista will tell you, all you really need to make an outstanding coffee are some basic ingredients, some practice, a bit of creativity and tastebuds to which you’re willing to be true.

Like anything, coffee culture is subject to changes in fashion, and sometimes it’s hard to keep up. But there are a few things that never change, and once you’re clear on the facts, the rest will fall into place. So first up, here’s a quick guide to coffee: what it is, where it comes from, and a few other handy facts to put this beloved beverage into perspective.

BACKGROUND TO THE BREW

It’s said that we’re in the third wave of coffee, so what were the first two waves? Well, the first wave didn’t come until the mid-twentieth century, but let’s not ignore the hundreds of years of coffee that came before.

As far as we know, coffee (the drink) has been around since the fifteenth century, when someone in the south-western highlands of Ethiopia (possibly a goatherd, possibly a starving, exiled saint—nobody

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  • (5/5)
    Once in a while a book comes along that proffers more than just words; this one might well encourage more than just reading. Well done, folks, and, thank you for the encouragement to try some of these wonderful coffee suggestions at home.