Table of Contents
Introduction 1
About This Book 1
Foolish Assumptions 2
Icons Used in This Book 3
Where to Go from Here 3
Part 1 Getting Started with Coffee 5
Chapter 1 Demystifying Coffee: Just the Basics i
Understanding What Coffee Is (and Isn't) 8
Appreciating Coffee - from Its Past to Today 8
A world of farms and fickle crops 9
Going back to coffee's roots 9
Examining coffee and roasting today 10
Traveling Worldwide - Where Coffee Is Grown 10
Visiting the Western Hemisphere 11
Heading to Africa 13
Heading to the Eastern Hemisphere 14
The Lowdown on Roasting Coffee 16
Examining Brewing 16
Brewing Espresso 17
Examining Where Coffee Is Now 17
Identifying some of the people behind the coffee industry today 17
Recognizing coffee's presence today 18
Chapter 2 Figuring Out What Coffee Is 21
Understanding the Life Cycle of Coffee: From Seed to Bud to Cherry to Harvest 22
Flowers appear on coffee tree branches 23
The flowers develop into a cherry 24
A team of pickers pick the cherries 25
The pickers hand sort the picked cherries 27
The cherries are processed 27
Meeting the Two Main Types of Coffee and Understanding the Subspecies 29
Processing the Cherry: Getting to the Bean 31
Washed coffee processing 33
Semi-washed processing 35
Natural processing 36
Pulped natural or honey processing 37
Part 2 The Story of Coffee 39
Chapter 3 Familiarizing Yourself with Some Coffee History 41
Understanding How Geography Is Linked to History - the Coffee Belt 41
Looking Back at Coffee's Roots 42
Kaldi and his goats 42
From Ethiopia to the Arabian Peninsula 43
Thanks to Baba Budan, coffee appears in India 44
Heading to Europe … and Beyond 44
The first coffeehouses open 45
Coffee's ups and downs in England 46
Coffee and the American colonies 47
The Americas and first coffee trees 47
Three centuries of dramatic change 49
Chapter 4 Taking a Closer Look at Brewing Today 51
Understanding a Brewing Force - Alfred Peet and His Focus on Quality 51
Buying, roasting, and creating a new coffee culture 52
Generously growing the coffee community 52
Specialty coffee is born 53
Introducing Howard Schultz - the Father of Today's Starbucks 53
Traveling to Italy changed everything 53
Expanding the business 54
Expanding Brewed Specialty Coffee Worldwide 54
England breaks out 55
U.S. brewers create excitement 55
Meeting consumer demands 56
Understanding the Role of the National Coffee Association 57
Overall coffee consumption 57
Coffee drink trends 57
Coffee drinking by generation 58
Part 3 Taking a Trip Around the World 59
Chapter 5 Sourcing Coffee - Digging In to Where Coffee Comes From 61
Taking a Bird's-Eye Look: The Coffee Belt 61
Identifying the top coffee producers 62
Recognizing what makes these countries so unique to growing coffee 65
Understanding Nature's Role in Growing Coffee 66
Recognizing How Climate Change Is Changing Coffee 67
Chapter 6 Considering the Western Hemisphere 71
Eyeing Central America's Influence on Coffee Production 72
Costa Rica 72
El Salvador 74
Guatemala 76
Honduras 77
Mexico 78
Nicaragua 79
Panama 80
Looking Closer at South America's Contributions to Coffee Production 82
Bolivia 82
Brazil 83
Colombia 85
Ecuador 85
Peru 87
Venezuela 89
Examining the Caribbean's Impact on Coffee 90
Cuba 91
Dominican Republic 92
Jamaica 93
Getting the Aloha Feel: Hawaii's Influence on Coffee Production 94
Chapter 7 Discussing Africa 97
Looking Closer at Northeastern Africa 98
Ethiopia 98
Kenya 101
Examining Central and Southern Africa 103
Burundi 103
Congo 105
Malawi 106
Rwanda 106
Tanzania 108
Zambia 110
Chapter 8 Addressing the Eastern Hemisphere and Asia Pacific 111
Examining the Countries Biggest in Size, But Not in Coffee Production 112
China 112
India 114
The Heavy Hitters: Identifying Some Traditional Coffee-Producing Countries 116
Indonesia 116
Papua New Guinea 118
Vietnam 119
Yemen 120
Part 4 Roasting Coffee 123
Chapter 9 The History of Roasting 125
Understanding How Roasting Started 125
Examining What Roasters First Used 126
Developing Roasting into a Business 127
Starting slowly 127
Moving to roasting specialty coffee 128
Chapter 10 Roasting of Flavor 131
Walking the Fine Line of Roasting: A Balance between Artistry and Science 132
Saving money, time, and raw materials 132
Moving past the color 134
Roasting, Step by Step 134
Step 1: Loading or charging and drying 134
Step 2: Yellowing 135
Step 3: Popping or cracking - the first time 135
Step 4: Developing or monitoring 135
Step 5: Finishing 136
Deciphering What the Different Roasts Mean and How They Taste 136
Light roasts - bright and flavorful 137
Medium roasts - balanced and complex 138
Dark roasts - uniquely flavored 139
Part 5 Preparing Coffee and Espresso 141
Chapter 11 Exploring the Brewing Methods and Mastering the Tricks 143
Understanding Extraction 143
Focusing on the Basics of Coffee Brewing 144
Identifying the variables that make a cup of coffee 144
Starting with the water 145
Adding the coffee 147
Following a recipe 148
Examining the Brewing Methods 149
Exploring immersion methods 150
Using the force of gravity: The pour-over 152
A few more options 157
Chapter 12 Making Espresso Easier 159
Appreciating Italy's Contribution to Making Espresso What It Is Today 159
Making the Perfect Espresso - the Four M's 162
Pulling a Few Shots - What's Involved When Making an Espresso 162
Identifying the equipment and all the bells and whistles 163
Making espresso, step by step 164
Adding milk or an alternative 168
Knowing What You're Ordering 169
Espresso solo or doppio 170
Ristretto 170
Lungo 170
Macchiato 171
Cappuccino 171
Caffé latte 172
Mocha 173
Flat white 174
Americano 174
Cortado 175
Part 6 Perusing Today's Coffee Business 177
Chapter 13 Meeting Some Coffee Trailblazers 179
Identifying Early Trendsetters Whose Names Have Withstood the Test of Time 180
James Folger 180
Chase and Sanborn 180
The Italians and Their Coffee Heritage 183
Angelo Moriondo 183
Luigi Bezzera 184
Desiderio Pavoni 184
Pier Teresio Arduino 184
Making Waves in the United States 185
Alfred Peet 185
Erna Knutson 186
George Howell 187
Howard Schultz 188
Mary Williams 189
David Schomer 190
Ted Lingle 190
Trish Rothgeb 191
Nick Cho 191
Examining Café Culture, Espresso, and Competitions 191
Gianni Cassatini 192
Reg Barber 192
Rex Tseng and Aaron Takao Fujiki 192
Andrew Milstead 193
James Hoffmann 193
Matt Perger 194
Colin Harmon 194
Ryan Soeder 195
Andrea Allen 195
Chapter 14 Looking at Where Coffee Is Today 197
Brewing Coffee at Home 198
Finding coffee today 198
Keeping it fresh 200
Making use of some new and exciting gear 201
Making Espresso at Home 208
The machine 208
The espresso grinder 209
Stepping Out - Drinking a Cup of Coffee Away from Home 209
Finding More Information about Coffee Today and in the Future 211
Focusing on the Specialty Coffee Association 211
Looking online 212
Listening to podcasts 213
Perusing books and magazines 214
Part 7 The Part of Tens 215
Chapter 15 Ten (or So) Myths about Coffee Debunked 217
Coffee Is Loaded with Caffeine 217
Coffee Has Tons of Calories 218
Coffee Is Bad for You 219
Decaf Coffee Isn't Real Coffee 220
Instant Coffee Is Disgusting 220
Coffee Makers Only Need a Quick Rinse to Clean 221
All Coffee Tastes the Same 222
The Coffee Industry Doesn't Have Any Innovation 222
Climate Change Doesn't Affect Coffee 223
Chapter 16 Ten (Plus One) Places to Find a Great Cup of Coffee 225
San Francisco and the Bay Area 226
Portland, Oregon 227
Seattle, Washington 227
New York City 229
Vienna, Austria 229
Rome, Italy 230
Oslo, Norway 231
Reykjavik, Iceland 231
Taipei, Taiwan 232
Melbourne, Australia 233
Addis Ababa, Ethiopia 234
Japan 235
Part 8 Appendixes 237
Appendix A Glossary 239
Appendix B Timeline of Key History of Coffee 251
Index 257
