A comprehensive guide to improving home coffee making, written by a coffee enthusiast for coffee enthusiasts. Includes information on 10 different manual brewing methods, such as French press, Chemex, and V60, as well as advice on selecting beans, choosing equipment, and deciphering coffee bags.
A comprehensive guide to improving home coffee making, written by a coffee enthusiast for coffee enthusiasts. Includes information on 10 different manual brewing methods, such as French press, Chemex, and V60, as well as advice on selecting beans, choosing equipment, and deciphering coffee bags.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Jessica Easto received a degree in journalism from the University of Tennessee and an MFA in creative writing from Southern Illinois University. Her writing has appeared in the Chicago Tribune, Gapers Block, and more. She has been brewing craft coffee at home for more than eight years.
Inhaltsangabe
INTRODUCTION How to Use This Book The Many Waves of Coffee Specialty Coffee versus Craft Coffee CHAPTER 1: Brewing Basics Extraction Strength and Yield Brew Ratio and Dose Grind Size and Contact Time Water Temperature Pour Dialing It In CHAPTER 2: Choosing Hardware Full-Immersion versus Pour-Over Brewing Devices How Do Filters Factor In? Full-Immersion Devices Pour-Over Devices Grinders Scales Kettles and Thermometers Brewing Vessels, Servers, and Thermoses CHAPTER 3: The Coffee Beans Varietals and Cultivars Origin Process Roast Decaffeination CHAPTER 4: Buying the Coffee Where to Find Craft Coffee Seasonality Deciphering the Coffee Bag Label Storage CHAPTER 5: The Flavor Acids and (Perceived) Acidity (Perceived) Sweetness Bitterness Mouthfeel Aroma How to Assess Flavor CHAPTER 6: Brewing Methods The French Press (Press Pot, Coffee Press, or Cafetière) The AeroPress The Abid Clever The Siphon (Vacuum Pot) The Melitta The BeeHouse The Walküre The Kalita Wave The Chemex The Hario V60 APPENDIX: Troubleshooting, Tips, and Tricks RESOURCES INDEX ACKNOWLEDGMENTS
INTRODUCTION How to Use This Book The Many Waves of Coffee Specialty Coffee versus Craft Coffee CHAPTER 1: Brewing Basics Extraction Strength and Yield Brew Ratio and Dose Grind Size and Contact Time Water Temperature Pour Dialing It In CHAPTER 2: Choosing Hardware Full-Immersion versus Pour-Over Brewing Devices How Do Filters Factor In? Full-Immersion Devices Pour-Over Devices Grinders Scales Kettles and Thermometers Brewing Vessels, Servers, and Thermoses CHAPTER 3: The Coffee Beans Varietals and Cultivars Origin Process Roast Decaffeination CHAPTER 4: Buying the Coffee Where to Find Craft Coffee Seasonality Deciphering the Coffee Bag Label Storage CHAPTER 5: The Flavor Acids and (Perceived) Acidity (Perceived) Sweetness Bitterness Mouthfeel Aroma How to Assess Flavor CHAPTER 6: Brewing Methods The French Press (Press Pot, Coffee Press, or Cafetière) The AeroPress The Abid Clever The Siphon (Vacuum Pot) The Melitta The BeeHouse The Walküre The Kalita Wave The Chemex The Hario V60 APPENDIX: Troubleshooting, Tips, and Tricks RESOURCES INDEX ACKNOWLEDGMENTS
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