The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Kevin Sinnott, host of the Coffee Brewing Secrets instructional video and coffeecompanion.com website is a foremost consumer coffee authority. Sinnott created The Coffee Companion, the first-ever consumer publication about finding and brewing the world\u2019s best coffee. He's made more than 100 media appearances, including USA TODAY, The Chicago Tribune, Oprah, and countless other television and radio shows. He served five years on the Specialty Coffee Association of America\u2019s (SCAA) Technical Standards Committee. He has conducted brewing seminars at SCAA trade shows and hosted Espresso BARISTA competitions at coffee trade shows. In addition to several patents pending for coffee making apparatus, he owns more than 100 vintage and contemporary coffee brewers.
Inhaltsangabe
Introduction Section One The Beans Chapter One: Knowing Your Coffee Beans The History of Coffee Coffee Plants and Botanical Classifications Coffee Varieties by Grade (or Marketing Scare Tactics) Worldwide Guide to Coffee Additional Coffee-Buying Considerations Chapter Two: Selecting Coffee Beans Coffee Characteristics Green Coffee Bean Basics Buying Fresh Roasted Beans The Basics of Blended Beans Cupping Chapter Three: Coffee Roasts and Roasting Commercial and Micro-Roasting The Science of Roasting Coffee Roasts Defined Home Roasting Techniques Section Two The Brew Chapter Four: Grinding Grinders and Grinding Chapter Five: Brewing The Well-Equipped Brewing Kit Brewing Temperature and Contact Time Water Filters Illustrated Brewing Techniques Chapter Six: Espresso The History and Science of Espresso Espresso Maker Guide Espresso Grinders and Grinding Pulling the Perfect Shot Espresso Troubleshooting Guide Chapter Seven: Coffee Serving and Recipes Coffee Presentation and Serving Equipment Coffee and Food Serving Temperature Sugar and Milk: Coffee's Complements or Nemeses Flavored Coffee Steaming and Frothing Milk Coffee Recipes: Brews, Cocktails, and Beyond Odd but Interesting Brewing Methods Resources Index About the Author
Introduction Section One The Beans Chapter One: Knowing Your Coffee Beans The History of Coffee Coffee Plants and Botanical Classifications Coffee Varieties by Grade (or Marketing Scare Tactics) Worldwide Guide to Coffee Additional Coffee-Buying Considerations Chapter Two: Selecting Coffee Beans Coffee Characteristics Green Coffee Bean Basics Buying Fresh Roasted Beans The Basics of Blended Beans Cupping Chapter Three: Coffee Roasts and Roasting Commercial and Micro-Roasting The Science of Roasting Coffee Roasts Defined Home Roasting Techniques Section Two The Brew Chapter Four: Grinding Grinders and Grinding Chapter Five: Brewing The Well-Equipped Brewing Kit Brewing Temperature and Contact Time Water Filters Illustrated Brewing Techniques Chapter Six: Espresso The History and Science of Espresso Espresso Maker Guide Espresso Grinders and Grinding Pulling the Perfect Shot Espresso Troubleshooting Guide Chapter Seven: Coffee Serving and Recipes Coffee Presentation and Serving Equipment Coffee and Food Serving Temperature Sugar and Milk: Coffee's Complements or Nemeses Flavored Coffee Steaming and Frothing Milk Coffee Recipes: Brews, Cocktails, and Beyond Odd but Interesting Brewing Methods Resources Index About the Author
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
