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Author: Antonio Verona
Publisher: CreateSpace
ISBN: 9781475110845
Category : Cooking
Languages : en
Pages : 54
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Book Description
Espresso Making Perfection - Learn how to make the perfect espresso at home every single time! A recent study has shown that 90% of Starbucks baristas have no idea how to make great espresso. By reading this book, you'll be able to teach them a thing or two such as: - What are the best beans for espresso? - Where is the best place to get them? - How to grind your own beans and what is the best grinder! - How to store your beans to ensure maximum freshness! - The secret ingredient, so simple, so obvious yet few baristas know about! - The simple technique that takes 20 seconds and improves the taste of your espresso! - Correct tamping technique! - The exact brewing sequence I use to brew perfect espresso! - My recommended automatic, semi-automatic and manual espresso machines. - Also, my espresso drink recipes! Espresso making perfection is very simple to learn, there is no fluff or filler, just to the point! You don't need an expensive espresso machine to make incredible espresso. But you do need good technique. Learn how here!
Author: Antonio Verona
Publisher: CreateSpace
ISBN: 9781475110845
Category : Cooking
Languages : en
Pages : 54
Get Book Here
Book Description
Espresso Making Perfection - Learn how to make the perfect espresso at home every single time! A recent study has shown that 90% of Starbucks baristas have no idea how to make great espresso. By reading this book, you'll be able to teach them a thing or two such as: - What are the best beans for espresso? - Where is the best place to get them? - How to grind your own beans and what is the best grinder! - How to store your beans to ensure maximum freshness! - The secret ingredient, so simple, so obvious yet few baristas know about! - The simple technique that takes 20 seconds and improves the taste of your espresso! - Correct tamping technique! - The exact brewing sequence I use to brew perfect espresso! - My recommended automatic, semi-automatic and manual espresso machines. - Also, my espresso drink recipes! Espresso making perfection is very simple to learn, there is no fluff or filler, just to the point! You don't need an expensive espresso machine to make incredible espresso. But you do need good technique. Learn how here!
Author: David Schomer
Publisher:
ISBN: 9781598492996
Category :
Languages : en
Pages : 164
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Book Description
Author: Michaele Weissman
Publisher: HMH
ISBN: 0544186613
Category : Cooking
Languages : en
Pages : 218
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Book Description
Follow the ultimate coffee geeks on their worldwide hunt for the best beans. Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots: Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stumptown’s Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented up-close look at the people and passions behind today’s best beans. “Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. . . . Tagging along behind the main characters in today’s specialty coffee scene, [she] travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee.” —Publishers Weekly
Author: Nick Jurich
Publisher:
ISBN: 9781880289006
Category : Cooking
Languages : en
Pages : 212
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Book Description
ESPRESSO FROM BEAN TO CUP is the complete guide to espresso, cappuccino, caffe latte & coffee. Learn how to brew a perfect espresso, steam & foam milk, choose from the best coffee, & buy the right equipment - all in an easy to understand style acclaimed by both novices & professionals. "A joyful encyclopedic volume for espresso consumers."--DONALD N. SCHOENHOLT, SPECIALTIES EDITOR, TEA & COFFEE TRADE JOURNAL. "Anyone who wants to untangle caffe latte from caffe macchiato, steam from pump from thermal block machines, or burr from blade grinders needs this book. Its practical, reassuring instructions will have any beginner - or any professional - confidently making the 'smooth, delicious, & extraordinarily aromatic' espresso Nick Jurich promises."--CORBY KUMMER, SENIOR EDITOR, THE ATLANTIC. "Clearly written & nicely illustrated, the book's strongest suits are its discussions of brewing principles & techniques. Overall, a great effort & one which belongs in the hands of all espresso lovers."--KEVIN KNOX, STARBUCKS COFFEE COMPANY. "ESPRESSO FROM BEAN TO CUP demystifies espresso, cappuccino, & their apparently arcane offspring; ristrettos, macchiato & others. Readers will enjoy Nick Jurich's easy style & emerge armed with the tools to make informed decisions & inspired drinks."--GEORGE HOWELL, THE COFFEE CONNECTION. To order contact: Missing Link Press, 3213 W. Wheeler Street, Suite 179, Seattle, WA 98199. (206) 285-9016.
Author: Jessica Simms
Publisher:
ISBN: 9781522096535
Category :
Languages : en
Pages : 58
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Book Description
I Know Coffee Series: Book 5 Crema - or espresso foam or cream. The layer of crema that forms on the top of an espresso shot is an integral component of the beverage, and arguably the defining characteristic of the brewing method. The presence of persistent, smooth crema is one of the best indicators of a well-poured shot, but achieving the desired texture, color, and taste can be tricky. This book will give you a start to finish breakdown, from which varieties of coffee will produce the best crema to the right brewing practices and techniques to achieve consistent crema every time you brew. In this book you will find answers to questions like: How to get crema on espresso coffee. What makes a good espresso. How to make thick espresso. Perfect espresso extraction methods. How to get more crema. You don't need to be a professional barista to pour great espresso shots. With a bit of knowledge--and a lot of practice--you can make café-quality espresso shots in the comfort of your own kitchen.
Author: Joseph John
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Hard Copy of a book on Espresso.An overwhelming majority, 90 to 95%. of what is made and sold as espresso in North America, is not espresso at all. It is merely brewed coffee, albeit made using an expensive espresso machine. The North American style espresso, the North Wetsern style espresso and the Seattle style espresso are glorified names for brewed coffee.For us, there is only one real espresso. That is the original Italian espresso.
Author: James Hoffmann
Publisher: Mitchell Beazley
ISBN: 1784725714
Category : Cooking
Languages : en
Pages : 447
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Book Description
The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
Author: Wendy Ann Pojmann
Publisher:
ISBN: 9781599541686
Category : Coffee
Languages : en
Pages :
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Book Description
"The clamor of the cups hitting the saucers, the sounds of the coffee grinder, the machine and the steamer, the smells of coffee and fresh pastries, the counter filling with customers making a million different requests the "baristi" had no trouble remembering, the ordered chaos of people finishing their items and then moving along as the next group arrived, chatting, laughing, enjoying their short time together at the bar. Every espresso bar had its own characteristics, and some I sought purposely looking for a certain atmosphere or because I especially liked their "crema di caffè." Others I happened into because they caught my eye while I was heading somewhere else. When out and about with family and friends, there was never question of if we would "prendere un caffè" but there was usually some discussion about where. ESPRESSO explores the art and soul of Italy through the production, popular imagery, and ritual of coffee"--
Author: Britta Folmer
Publisher: Academic Press
ISBN: 0128035587
Category : Technology & Engineering
Languages : en
Pages : 558
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Book Description
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
Author: Bryant Simon
Publisher: Univ of California Press
ISBN: 0520945174
Category : Social Science
Languages : en
Pages : 317
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Book Description
Everything but the Coffee casts a fresh eye on the world's most famous coffee company, looking beyond baristas, movie cameos, and Paul McCartney CDs to understand what Starbucks can tell us about America. Bryant Simon visited hundreds of Starbucks around the world to ask, Why did Starbucks take hold so quickly with consumers? What did it seem to provide over and above a decent cup of coffee? Why at the moment of Starbucks' profit-generating peak did the company lose its way, leaving observers baffled about how it might regain its customers and its cultural significance? Everything but the Coffee probes the company's psychological, emotional, political, and sociological power to discover how Starbucks' explosive success and rapid deflation exemplify American culture at this historical moment. Most importantly, it shows that Starbucks speaks to a deeply felt American need for predictability and class standing, community and authenticity, revealing that Starbucks' appeal lies not in the product it sells but in the easily consumed identity it offers.
