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The Craft and Science of Coffee

The Craft and Science of Coffee
A Book

by Britta Folmer

  • Publisher : Academic Press
  • Release : 2016-12-16
  • Pages : 556
  • ISBN : 0128035587
  • Language : En, Es, Fr & De
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The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other. This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action. Includes contributions from a multitude of experts who address complex subjects with a conversational approach. Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition. Engages with the key challenges of future coffee production and potential solutions.

The Craft and Science of Coffee

The Craft and Science of Coffee
A Book

by Britta Folmer

  • Publisher : Academic Press
  • Release : 2017-01-04
  • Pages : 556
  • ISBN : 9780128035207
  • Language : En, Es, Fr & De
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The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire. For most, coffee is a beloved beverage. However, for some it is also an object of scientifically study, and for others it is approached as a craft, both building on skills and experience. By combining the research and insights of the scientific community and expertise of the crafts people, this unique book brings readers into a sustained and inclusive conversation, one where academic and industrial thought leaders, coffee farmers, and baristas are quoted, each informing and enriching each other. This unusual approach guides the reader on a journey from coffee farmer to roaster, market analyst to barista, in a style that is both rigorous and experience based, universally relevant and personally engaging. From on-farming processes to consumer benefits, the reader is given a deeper appreciation and understanding of coffee's complexity and is invited to form their own educated opinions on the ever changing situation, including potential routes to further shape the coffee future in a responsible manner. Presents a novel synthesis of coffee research and real-world experience that aids understanding, appreciation, and potential action. Includes contributions from a multitude of experts who address complex subjects with a conversational approach. Provides expert discourse on the coffee calue chain, from agricultural and production practices, sustainability, post-harvest processing, and quality aspects to the economic analysis of the consumer value proposition. Engages with the key challenges of future coffee production and potential solutions.

Craft Coffee: A Manual

Craft Coffee: A Manual
Brewing a Better Cup at Home

by Jessica Easto

  • Publisher : Agate Publishing
  • Release : 2017-11-14
  • Pages : 272
  • ISBN : 1572848049
  • Language : En, Es, Fr & De
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Named a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist. This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices. Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn’t seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.

How to Make Coffee

How to Make Coffee
The Science Behind the Bean

by Lani Kingston

  • Publisher : Abrams
  • Release : 2015-04-14
  • Pages : 160
  • ISBN : 1613127901
  • Language : En, Es, Fr & De
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To make any old cup of coffee, you simply need a pot, heat, ground coffee, and water. But you're not just anyone. You are a coffee aficionado, a determined, fearless seeker of the best java. And this is the guide for you. How to Make Coffee provides an in-depth look at the art and science behind the bean. Learn the anatomy of coffee; the chemistry of caffeine; the best way to roast, grind, and brew the beans to their peak flavor; and what gadgets you really need (versus what gadgets are for mere coffee dilettantes). With illustrated, step-by-step instructions, How to Make Coffee is for the person who doesn't want to settle for anything less than the perfect cup.

The Art and Craft of Coffee

The Art and Craft of Coffee
An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee

by Kevin Sinnott

  • Publisher : Quarry Books
  • Release : 2011-01-19
  • Pages : 176
  • ISBN : 161058094X
  • Language : En, Es, Fr & De
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“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. 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. In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: Delicous recipes for dozens of coffee and espresso beverages

Espresso Coffee

Espresso Coffee
The Science of Quality

by Andrea Illy,Rinantonio Viani

  • Publisher : Academic Press
  • Release : 2005
  • Pages : 398
  • ISBN : 0123703719
  • Language : En, Es, Fr & De
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Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. Chapters Include: * Quality of espresso coffee * The plant * The raw bean * Roasting * Grinding * Packaging * Percolation * The cup * Physiology

The Blue Bottle Craft of Coffee

The Blue Bottle Craft of Coffee
Growing, Roasting, and Drinking, With Recipes

by James Freeman,Caitlin Freeman,Tara Duggan

  • Publisher : Random House Digital, Inc.
  • Release : 2012-10-09
  • Pages : 240
  • ISBN : 1607741180
  • Language : En, Es, Fr & De
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A guide to selecting and brewing artisan coffees covers how to use standard kitchen tools to make professional-tasting coffees and espressos and is complemented by recipes for coffee-inspired treats.

Uncommon Grounds

Uncommon Grounds
The History of Coffee and How It Transformed Our World

by Mark Pendergrast

  • Publisher : Basic Books
  • Release : 2010-09-28
  • Pages : 480
  • ISBN : 0465024041
  • Language : En, Es, Fr & De
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Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.

The Curious Barista's Guide to Coffee

The Curious Barista's Guide to Coffee
A Book

by Tristan Stephenson

  • Publisher : Ryland Peters & Small
  • Release : 2015-03-12
  • Pages : 192
  • ISBN : 1849759081
  • Language : En, Es, Fr & De
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The definitive guide to the extraordinary world of coffee from growing and roasting to brewing and serving the perfect cup. This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson. You’ll explore the origins of coffee, the rise of the coffee house and the evolution of the café before discovering the varieties of coffee, and the alchemy responsible for transforming a humble bean into the world’s most popular drink. You’ll learn how to roast coffee at home in the fascinating Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together. You’ll then get to grips with grinding before learning about the history of the espresso machine and how to make the perfect espresso in the Espresso chapter. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Latte, Cappuccino, Flat white and Macchiato; you’ll also find out how to pour your own Latte art. Other Brewing Methods features step-by-step guides to classic brewing techniques to bring the coffee to your table, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan’s expertly concocted recipes. From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this really is the essential anthology for the coffee enthusiast.

Coffee Isn't Rocket Science

Coffee Isn't Rocket Science
A Quick and Easy Guide to Buying, Brewing, Serving, Roasting, and Tasting Coffee

by Sebastien Racineux,Chung-Leng Tran

  • Publisher : Black Dog & Leventhal
  • Release : 2018-04-03
  • Pages : 192
  • ISBN : 0316439568
  • Language : En, Es, Fr & De
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This fully-illustrated, highly-informative, and fun primer presents a whole new way to know and enjoy any type of coffee. In the same format as the highly-praised Wine Isn't Rocket Science. Rocket science is complicated, coffee doesn't have to be! With information presented in an easy, illustrated style, and chock-full of the fool-proof and reliable knowledge of a seasoned barista, COFFEE ISN'T ROCKET SCIENCE is the guide you always wished existed. From how coffee beans are grown, harvested and turned into coffee, the history and flavor profiles of beans from every country, making pour-overs, cold brew, and latte art, and the cultural practices of drinking coffee around the world, this book explains it all in the simplest way possible. All information is illustrated in charming and informative four-color drawings that explain concepts at a glance.

The Book of Roast

The Book of Roast
By Roast Magazine

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2017-04-17
  • Pages : 453
  • ISBN : 9780998771700
  • Language : En, Es, Fr & De
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Craft of coffee roasting - from green beans to business

Coffee Gives Me Superpowers

Coffee Gives Me Superpowers
An Illustrated Book about the Most Awesome Beverage on Earth

by Ryoko Iwata

  • Publisher : Andrews McMeel Publishing
  • Release : 2015-04-07
  • Pages : 96
  • ISBN : 1449469914
  • Language : En, Es, Fr & De
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If coffee is the foundation of your food pyramid, then this is your book. Inspired by Ryoko Iwata's popular Web site, I Love Coffee (en.ilovecoffee.jp), Coffee Gives Me Superpowers is overflowing with infographics and fun, interesting facts about the most awesome beverage on earth written by Ryoko, a Japanese coffee-lover living in Seattle. The book includes the most popular pieces on the site, such as "Your Brain on Beer vs. Coffee," "10 Coffee Myths," "The Best Time of Day to Drink Coffee (According to Science)," and "10 Things You Probably Didn't Know about Caffeine," plus 25 percent new, original material that is available only in this book.

Scientific Work and Creativity

Scientific Work and Creativity
Advice from the Masters

by Citizen Scientists League,Reginald D. Smith

  • Publisher : Reginald Smith
  • Release : 2012
  • Pages : 404
  • ISBN : 0615644015
  • Language : En, Es, Fr & De
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How do the great discoverers of science really work? Biographers, psychologists, and philosophers have written much on the phenomenon of scientific creativity. This collection of essays takes you into the minds of some of the world's greatest scientists. You can read in their own words how they worked, thought, and discovered crucial insights. Hermann von Helmholtz, Hideki Yukawa, Ernst Mach, J.B.S. Haldane, Steven Weinberg, Peter Doherty, C.V. Raman, Sylvester James Gates, and many more deliver witty, irreverent, thoughtful, and profound advice to scientists of all kinds and abilities. Whether you are a science hobbyist, an undergraduate doing your first lab work, a postdoc, or a seasoned professional, these essays will help point you in the direction of insight and discovery.

Coffee

Coffee
Volume 1: Chemistry

by R. J. Clarke

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 306
  • ISBN : 9400949480
  • Language : En, Es, Fr & De
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The term 'coffee' comprises not only the consumable beverage obtained by extracting roasted coffee with hot water, but also a whole range of intermediate products starting from the freshly harvested coffee cherries. Green coffee beans are, however, the main item of international trade (believed second in importance only to oiI), for processing into roasted coffee, instant coffee and other coffee products, prepared for local consumers. The scientific and technical study of coffee in its entirety therefore involves a wide range of scientific disciplines and practical skills. It is evident that green coffee is a natural product of great compositional complexity, and this is even more true for coffee products deriving from the roasting of coffee. The present volume on the chemistry of coffee seeks to provide the re ader with a full and detailed synopsis of present knowledge on the chemical aspects of green, roasted and instant coffee, in a way which has not been attempted before, that is, within the confines of a single volume solely devoted to the subject. Each chapter is directed towards a separate generic group of constituents known to be present, ranging individually over carbohydrate, nitrogenous and lipid components, not forgetting the important aroma components of roasted coffee, nor the water present and its significance, together with groups of other important components.

The Lilean Chronicles: Book One ~ Redemption

The Lilean Chronicles: Book One ~ Redemption
A Book

by Merita King

  • Publisher : Lulu.com
  • Release : 2011-10
  • Pages : 288
  • ISBN : 0957052014
  • Language : En, Es, Fr & De
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A single baby, born to save a world. Two ancient prophecies, both foretelling the extinction of a race. Two sides racing to their appointment with destiny. A leader of men, determined to outwit the foretelling of his doom, leads his people in a sickening massacre to secure the continuation of his race. A single man, troubled with nightmares and voices in dreams, worries for his sanity as his life crumbles around him. Alone and friendless, Vincent escapes to isolated freedom, the loneliness forcing him to succumb to the terrifying nightmares and finally, to listen to the voices in the dreams. Many worlds away across the aching void, Farra listens to the voices in her own dreams, and embarks upon a perilous journey to bring truth and justice to one troubled soul struggling to find a purpose. The child that is now a man must face his nemesis and end the tide of evil that laid waste his world as he took his first breath. The voices in the dreams lead them on a journey through space and time, from world to world in a desperate struggle for truth, justice, life.

The Coffee Brewing Handbook

The Coffee Brewing Handbook
A Systematic Guide to Coffee Preparation

by Ted R. Lingle,Specialty Coffee Association of America

  • Publisher : Unknown Publisher
  • Release : 1996-01-01
  • Pages : 60
  • ISBN : 9781882552023
  • Language : En, Es, Fr & De
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Bruce Coville's Book of Nightmares

Bruce Coville's Book of Nightmares
Tales to Make You Scream

by Bruce Coville

  • Publisher : Apple Press
  • Release : 1995
  • Pages : 178
  • ISBN : 9780590461610
  • Language : En, Es, Fr & De
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Thirteen scary stories compiled by the popular author include the work of such favorites as Jane Yolen, Mark Garland, and Coville himself.

Brew

Brew
Better Coffee at Home

by Brian W. Jones

  • Publisher : Unknown Publisher
  • Release : 2016-09-01
  • Pages : 160
  • ISBN : 9780989888226
  • Language : En, Es, Fr & De
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If you're on a first-name basis with your barista but haven't perfected (or even attempted) making caf�-quality coffee at home, let Brew show you the way. In this approachable guidebook, author and coffee expert Brian W. Jones demystifies specialty coffee's complexities, teaches you how to buy the best beans and brewing equipment, offers in-depth primers for mastering various slow-coffee techniques (including pour over, French press and moka pot), and supplies you with dozens of recipes for invigorating coffee-based drinks and cocktails. Brew isn't a book for coffee professionals, but rather an indispensable and accessible guide for any specialty-coffee lover who wants to make better coffee at home.

Grounded

Grounded
The Fundamentals of Brewing a Delicious Cup of Coffee

by Gregory Alford

  • Publisher : Unknown Publisher
  • Release : 2017-04
  • Pages : 142
  • ISBN : 9780692829141
  • Language : En, Es, Fr & De
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Grounded offers tools, methods, recipes and theory for brewing delicious coffee at home. It is designed to increase awareness of palate driven changes to improve coffee for every home brewer.

The Design of Coffee

The Design of Coffee
An Engineering Approach

by William Ristenpart

  • Publisher : Createspace Independent Publishing Platform
  • Release : 2016-09-14
  • Pages : 118
  • ISBN : 9781537305578
  • Language : En, Es, Fr & De
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The Design of Coffee provides a non-mathematical introduction to chemical engineering, as illustrated by the roasting and brewing of coffee. Hands-on coffee experiments demonstrate key engineering principles, including material balances, chemical kinetics, mass transfer, fluid mechanics, conservation of energy, and colloidal phenomena. The experiments lead to an engineering design competition where contestants strive to make the best tasting coffee using the least amount of energy - a classic engineering optimization problem, but one that is both fun and tasty! Anybody with access to a sink, electricity, and inexpensive coffee roasting and brewing equipment can do these experiments, either as part of a class or with your friends at home. The Design of Coffee will help you understand how to think like an engineer - and how to make excellent coffee! This revised second edition presents streamlined lab experiences, adds new bonus material on industrial coffee operations, and includes a new lab experience focused on sensory analysis during traditional cupping of coffee. FEATURES: * Covers all aspects of making coffee, from green beans to the final brew * Does not require calculus or college-level chemistry * Emphasizes the scientific method and introductory data analysis with guided data sheets and lab report questions * Includes 10 full experiments, each with background on key concepts, overview of necessary equipment, and detailed instructions: Lab 0 - Safety Overview and Introduction to Tasting Coffee Lab 1 - Reverse Engineering a Drip Coffee Brewer Lab 2 - Process Flow Diagram and Mass Balances for Coffee Lab 3 - The pH of Coffee and Chemical Reactions Lab 4 - Measuring the Energy Used to Make Coffee Lab 5 - Mass Transfer and Flux during Brewing Lab 6 - Coffee as a Colloidal Fluid and the Effect of Filtration Lab 7 - First Design Trials: Optimizing Strength & Extraction Lab 8 - Second Design Trials: Scaling Up to 1 Liter of Coffee Lab 9 - Design Competition and Blind Taste Panel