Details

Coffee For Dummies


Coffee For Dummies


1. Aufl.

von: Major Cohen

12,99 €

Verlag: Wiley
Format: PDF
Veröffentl.: 29.01.2021
ISBN/EAN: 9781119679042
Sprache: englisch
Anzahl Seiten: 288

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p><b>Get the skinny on your morning joe</b></p> <p>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 <i>Coffee For Dummies</i> 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.</p> <p>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.</p> <ul> <li>Evaluate different roasts or brews</li> <li>Navigate menus for the best deals</li> <li>Learn how to speak “coffee” and order your half-cap-low-fat-no-sugar-add-whip with confidence</li> <li>Save money with the best store apps</li> <li>Meet some of the unknown pioneers of coffee that have made our coffee world of today</li> <li>See how you might think bigger about your coffee spend changing the world</li> </ul> <p>The average American spends over $1000 on their daily brain juice every year: why not hire <i>Coffee For Dummies</i> as your personal barista and get more for your money—and from each invigorating sip.</p>
<p><b>Introduction</b><b> 1</b></p> <p>About This Book 1</p> <p>Foolish Assumptions 2</p> <p>Icons Used in This Book 3</p> <p>Where to Go from Here 3</p> <p><b>Part 1: Getting Started with Coffee 5</b></p> <p><b>Chapter 1: Demystifying Coffee: Just the Basics</b><b> 7</b></p> <p>Understanding What Coffee is (and Isn’t) 8</p> <p>Appreciating Coffee — from Its Past to Today 8</p> <p>A world of farms and fickle crops 9</p> <p>Going back to coffee’s roots 9</p> <p>Examining coffee and roasting today 10</p> <p>Traveling Worldwide — Where Coffee is Grown 10</p> <p>Visiting the Western Hemisphere 11</p> <p>Heading to Africa 13</p> <p>Heading to the Eastern Hemisphere 14</p> <p>The Lowdown on Roasting Coffee 16</p> <p>Examining Brewing 16</p> <p>Brewing Espresso 17</p> <p>Examining Where Coffee is Now 17</p> <p>Identifying some of the people behind the coffee industry today 17</p> <p>Recognizing coffee’s presence today 18</p> <p><b>Chapter 2: Figuring Out What Coffee is </b><b>21</b></p> <p>Understanding the Life Cycle of Coffee: From Seed to Bud to Cherry to Harvest 22</p> <p>Flowers appear on coffee tree branches 23</p> <p>The flowers develop into a cherry 24</p> <p>A team of pickers pick the cherries 25</p> <p>The pickers hand sort the picked cherries 27</p> <p>The cherries are processed 27</p> <p>Meeting the Two Main Types of Coffee and Understanding the Subspecies 29</p> <p>Processing the Cherry: Getting to the Bean 31</p> <p>Washed coffee processing 33</p> <p>Semi-washed processing 35</p> <p>Natural processing 36</p> <p>Pulped natural or honey processing 37</p> <p><b>Part 2: The Story of Coffee 39</b></p> <p><b>Chapter 3: Familiarizing Yourself with Some Coffee History</b><b> 41</b></p> <p>Understanding How Geography is Linked to History — the Coffee Belt 41</p> <p>Looking Back at Coffee’s Roots 42</p> <p>Kaldi and his goats 42</p> <p>From Ethiopia to the Arabian Peninsula 43</p> <p>Thanks to Baba Budan, coffee appears in India 44</p> <p>Heading to Europe and Beyond 44</p> <p>The first coffeehouses open 45</p> <p>Coffee’s ups and downs in England 46</p> <p>Coffee and the American colonies 47</p> <p>The Americas and first coffee trees 47</p> <p>Three centuries of dramatic change 49</p> <p><b>Chapter 4: Taking a Closer Look at Brewing Today</b><b> 51</b></p> <p>Understanding a Brewing Force — Alfred Peet and His Focus on Quality 51</p> <p>Buying, roasting, and creating a new coffee culture 52</p> <p>Generously growing the coffee community 52</p> <p>Specialty coffee is born 53</p> <p>Introducing Howard Schultz — the Father of Today’s Starbucks 53</p> <p>Traveling to Italy changed everything 53</p> <p>Expanding the business 54</p> <p>Expanding Brewed Specialty Coffee Worldwide 54</p> <p>England breaks out 55</p> <p>U.S brewers create excitement 55</p> <p>Meeting consumer demands 56</p> <p>Understanding the Role of the National Coffee Association 57</p> <p>Overall coffee consumption 57</p> <p>Coffee drink trends 57</p> <p>Coffee drinking by generation 58</p> <p><b>Part 3: Taking a Trip around the World 59</b></p> <p><b>Chapter 5: Sourcing Coffee — Digging In to Where Coffee Comes From </b><b>61</b></p> <p>Taking a Bird’s-Eye Look: The Coffee Belt 61</p> <p>Identifying the top coffee producers 62</p> <p>Recognizing what makes these countries so unique to growing coffee 65</p> <p>Understanding Nature’s Role in Growing Coffee 66</p> <p>Recognizing How Climate Change is Changing Coffee 67</p> <p><b>Chapter 6: Considering the Western Hemisphere</b><b> 71</b></p> <p>Eyeing Central America’s Influence on Coffee Production 72</p> <p>Costa Rica 72</p> <p>El Salvador 74</p> <p>Guatemala 76</p> <p>Honduras 77</p> <p>Mexico 78</p> <p>Nicaragua 79</p> <p>Panama 80</p> <p>Looking Closer at South America’s Contributions to Coffee Production 82</p> <p>Bolivia 82</p> <p>Brazil 83</p> <p>Colombia 85</p> <p>Ecuador 85</p> <p>Peru 87</p> <p>Venezuela 89</p> <p>Examining the Caribbean’s Impact on Coffee 90</p> <p>Cuba 91</p> <p>Dominican Republic 92</p> <p>Jamaica 93</p> <p>Getting the Aloha Feel: Hawaii’s Influence on Coffee Production 94</p> <p><b>Chapter 7: Discussing Africa</b><b> 97</b></p> <p>Looking Closer at Northeastern Africa 98</p> <p>Ethiopia 98</p> <p>Kenya 101</p> <p>Examining Central and Southern Africa 103</p> <p>Burundi 103</p> <p>Congo 105</p> <p>Malawi 106</p> <p>Rwanda 106</p> <p>Tanzania 108</p> <p>Zambia 110</p> <p><b>Chapter 8: Addressing the Eastern Hemisphere and Asia Pacific</b><b> 111</b></p> <p>Examining the Countries Biggest in Size, But Not in Coffee Production 112</p> <p>China 112</p> <p>India 114</p> <p>The Heavy Hitters: Identifying Some Traditional Coffee-Producing Countries 116</p> <p>Indonesia 116</p> <p>Papua New Guinea 118</p> <p>Vietnam 119</p> <p>Yemen 120</p> <p><b>Part 4: Roasting Coffee 123</b></p> <p><b>Chapter 9: The History of Roasting</b><b> 125</b></p> <p>Understanding How Roasting Started 125</p> <p>Examining What Roasters First Used 126</p> <p>Developing Roasting into a Business 127</p> <p>Starting slowly 127</p> <p>Moving to roasting specialty coffee 128</p> <p><b>Chapter 10: Roasting for Flavor</b><b> 131</b></p> <p>Walking the Fine Line of Roasting: A Balance between Artistry and Science 132</p> <p>Saving money, time, and raw materials 132</p> <p>Moving past the color 134</p> <p>Roasting, Step by Step 134</p> <p>Step 1: Loading or charging and drying 134</p> <p>Step 2: Yellowing 135</p> <p>Step 3: Popping or cracking — the first time 135</p> <p>Step 4: Developing or monitoring 135</p> <p>Step 5: Finishing 136</p> <p>Deciphering What the Different Roasts Mean and How They Taste 136</p> <p>Light roasts — bright and flavorful 137</p> <p>Medium roasts — balanced and complex 138</p> <p>Dark roasts — uniquely flavored 139</p> <p><b>Part 5: Preparing Coffee and Espresso 141</b></p> <p><b>Chapter 11: Exploring the Brewing Methods and Mastering the Tricks</b><b> 143</b></p> <p>Understanding Extraction 143</p> <p>Focusing on the Basics of Coffee Brewing 144</p> <p>Identifying the variables that make a cup of coffee 144</p> <p>Starting with the water 145</p> <p>Adding the coffee 147</p> <p>Following a recipe 148</p> <p>Examining the Brewing Methods 149</p> <p>Exploring immersion methods 150</p> <p>Using the force of gravity: The pour-over 152</p> <p>A few more options 157</p> <p><b>Chapter 12: Making Espresso Easier</b><b> 159</b></p> <p>Appreciating Italy’s Contribution to Making Espresso What It is Today 159</p> <p>Making the Perfect Espresso — the Four M’s 162</p> <p>Pulling a Few Shots — What’s Involved When Making an Espresso 162</p> <p>Identifying the equipment and all the bells and whistles 163</p> <p>Making espresso, step by step 164</p> <p>Adding milk or an alternative 168</p> <p>Knowing What You’re Ordering 169</p> <p>Espresso solo or doppio 170</p> <p>Ristretto 170</p> <p>Lungo 170</p> <p>Macchiato 171</p> <p>Cappuccino 171</p> <p>Caffé latte 172</p> <p>Mocha 173</p> <p>Flat white 174</p> <p>Americano 174</p> <p>Cortado 175</p> <p><b>Part 6: Perusing Today’s Coffee Business 177</b></p> <p><b>Chapter 13: Meeting Some Coffee Trailblazers</b><b> 179</b></p> <p>Identifying Early Trendsetters Whose Names Have Withstood the Test of Time 180</p> <p>James Folger 180</p> <p>Chase and Sanborn 180</p> <p>The Italians and Their Coffee Heritage 183</p> <p>Angelo Moriondo 183</p> <p>Luigi Bezzera 184</p> <p>Desiderio Pavoni 184</p> <p>Pier Teresio Arduino 184</p> <p>Making Waves in the United States 185</p> <p>Alfred Peet 185</p> <p>Erna Knutson 186</p> <p>George Howell 187</p> <p>Howard Schultz 188</p> <p>Mary Williams 189</p> <p>David Schomer 190</p> <p>Ted Lingle 190</p> <p>Trish Rothgeb 191</p> <p>Nick Cho 191</p> <p>Examining Café Culture, Espresso, and Competitions 191</p> <p>Gianni Cassatini 192</p> <p>Reg Barber 192</p> <p>Rex Tseng and Aaron Takao Fujiki 192</p> <p>Andrew Milstead 193</p> <p>James Hoffmann 193</p> <p>Matt Perger 194</p> <p>Colin Harmon 194</p> <p>Ryan Soeder 195</p> <p>Andrea Allen 195</p> <p><b>Chapter 14: Looking at Where Coffee is Today</b><b> 197</b></p> <p>Brewing Coffee at Home 198</p> <p>Finding coffee today 198</p> <p>Keeping it fresh 200</p> <p>Making use of some new and exciting gear 201</p> <p>Making Espresso at Home 208</p> <p>The machine 208</p> <p>The espresso grinder 209</p> <p>Stepping Out — Drinking a Cup of Coffee Away from Home 209</p> <p>Finding More Information about Coffee Today and in the Future 211</p> <p>Focusing on the Specialty Coffee Association 211</p> <p>Looking online 212</p> <p>Listening to podcasts 213</p> <p>Perusing books and magazines 214</p> <p><b>Part 7: The Part of Tens 215</b></p> <p><b>Chapter 15: Ten (or So) Myths about Coffee Debunked</b><b> 217</b></p> <p>Coffee is Loaded with Caffeine 217</p> <p>Coffee Has Tons of Calories 218</p> <p>Coffee is Bad for You 219</p> <p>Decaf Coffee Isn’t Real Coffee 220</p> <p>Instant Coffee is Disgusting 220</p> <p>Coffee Makers Only Need a Quick Rinse to Clean 221</p> <p>All Coffee Tastes the Same 222</p> <p>The Coffee Industry Doesn’t Have Any Innovation 222</p> <p>Climate Change Doesn’t Affect Coffee 223</p> <p><b>Chapter 16: Ten (Plus One) Places to Find a Great Cup of Coffee</b><b> 225</b></p> <p>San Francisco and the Bay Area 226</p> <p>Portland, Oregon 227</p> <p>Seattle, Washington 227</p> <p>New York City 229</p> <p>Vienna, Austria 229</p> <p>Rome, Italy 230</p> <p>Oslo, Norway 231</p> <p>Reykjavik, Iceland 231</p> <p>Taipei, Taiwan 232</p> <p>Melbourne, Australia 233</p> <p>Addis Ababa, Ethiopia 234</p> <p>Japan 235</p> <p><b>Part 8: Appendixes </b><b>237</b></p> <p><b>Appendix A: Glossary</b><b> 239</b></p> <p><b>Appendix B: Timeline of Key History of Coffee</b><b> 251</b></p> <p>Index 257</p>
<p><b>Major Cohen</b>, a certified Specialty Coffee Association (SCA) licensed trainer, recently retired from <i>Starbucks</i>. He is a passionate coffee guy who has a unique knack for making the complex and confusing coffee world easily understood.
<p><b>Discover what you need to know and more about coffee</b> <p>There’s so much more to know about the heavenly elixir known as coffee. <i>Coffee For Dummies</i> explains how and where coffee is grown, processed, and roasted before it shows up in your neighborhood café or grocery, some of coffee’s rich history, and the impact coffee’s third wave has had with specialty coffee and the industry over the past 40 years. You can also discover the details about roasting and brewing, so you can better appreciate and even make your own memorable drink of choice at home. <p><b>Inside...</b> <ul><li>Explore where coffee is grown and how it’s processed </li> <li> Find out about different brewing techniques</li> <li>Identify how different espresso drinks are made</li> <li>Read about today’s trailblazers in the coffee industry</li> <li>Travel and drink some great coffee</li></ul>

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