Craft Coffee: A Manual: Brewing a Better Cup at Home

Having always relied on store-bought coffee, this book introduced me to the art and science of brewing. The step-by-step guides are easy to follow, and the tips on various brewing methods have helped me experiment with flavors I never knew existed. The engaging writing style and stunning visuals make it a joy to read, but it’s the practical advice that truly shines. I've upgraded my brewing skills and now enjoy café-quality coffee right from my kitchen. If you’re looking to elevate your coffee game, I highly recommend this manual—your taste buds will thank you!

Don’t let the compact package fool you as this is a world-class book that efficiently outlines all that is important to produce a superb cup of brewed coffee. It is NOT about anything ESPRESSO just so you know but just might be the single best resource to learn how to bring out the best in the coffee you have. The author is a superb writer. If you have a very low tolerance for wonky or diffuse writing styles, you will be relieved to not find that here. She strikes an ideal balance between technical education, logical organization, story telling and a bit of entertainment. It will not be over anyone’s head, yet even an experienced barista will find little gems of know-how for enhancing to their craft. The author rightly categorizes the current local/specialty coffee culture as “craft” which focuses on respect and support of origin/grower, fair distribution of profit throughout the supply chain and really understanding how to bring out the best in each origin through the various preparation processes. But it is mainly a book on how to optimize various immersion methods from Melitta, Chemex, Hario V60, Kalita Wave, etc.. For the classic French Press, the authors promote a unique, 8-minute method (its great). They wisely don’t disqualify the alluring French Press which is a favorite ritual for countless Europeans who knew a lot more about good coffee before we did over here. The sections about country of origin, coffee sourcing, storing methods, tasting tips are not dragged down by blah blah but gives most people the key points. For example, the reader will learn the key aspects of a coffee that affect its taste profile: origin (Africa, So Am, Pacific, etc), growing elevation (>1500m is coveted), washing methods (wet, dry, natural, honey), types of beans (arabica, robusta, pacamara), etc. So, is all this focus on making a simple cup of coffee the mere indulgent obsession of hipster culture? Sure, there is part of this, perhaps such as in the way “flavor notes” can be ridiculously bantered about like describing a work at an art show vs. simply enjoying what you like without analyzing it to death. (In fairness, such obsession is necessary F&B-industry language to standardize what is being experienced and later described). This book will help you appreciate the terroir influence on flavor (high altitude is superior), the producers and their culture and how to bring out their best in the preparation. Indiscriminate prep can dishonor a great coffee which is not cheap. And there is no honor in making bad coffee. This well-written book will help the novice enter the magic that is great coffee.

Exquisitely written and an easy read. Exceedingly informative and delightful.

Good reference book, but no info about stovetop espresso makers.

This book is a great way to learn more about coffee: where it's from, how it's grown, what all the jargon you hear at coffee shops means, how to brew better coffee at home, how to troubleshoot your off-tasting coffee brews, and more! It strikes the perfect balance of being too industry-specific and too vague/overly-simplistic. I especially enjoyed the brewing techniques outlined because they not only give you lots of recommendations on brewing with different devices, but explain to you _why_ you should do each step. Many folks on the internet will dogmatically tell you how to make the "best" French press/Chemex/V60/whatever and list a bunch of steps and leave it at that. That might get you started, but what do you do when it doesn't taste... good? That's where this book comes in. After reading it, you start to understand _why_ coffee can sometimes be life-changing and sometimes gross. Another thing is that the authors do a great job at meeting consumers in the middle. They DON'T tell you to buy hundreds of dollars of fancy equipment (spoiler alert: you don't need a lot to make tasty coffee at home). Rather, they calmly explain to you what type of equipment and beans are most important to invest in and what will yield the most benefit based on your interest and needs. I bought this for several friends over the holidays and they all love it!

Do you want to make better coffee? Do you want to learn everything there is to know about coffee? Do you want to know what all those elitist hipster snobs are talking about at your local cafe? Did you know 'cafe' just means 'brown'? All these things and more are contained in this beautifully written and illustrated book. I haven't even come close to reading it all, but you'll find chapters about the history of coffee in our modern era, details about the nearly every origin and variety of coffee bean, and easy-to-follow instructions for brewing delightful craft coffee yourself - even on a limited budget. It's written in a style and tone that begs you to keep reading, none of the elitism or snobbery typical of the coffee world will be found here, it's a book that could be enjoyable even if you've never had a cup of coffee in your life. Beginners will have no trouble picking this book up, experts will certainly find points to enjoy and learn from. I've been spending more time and money than I should on craft coffee for over half a decade, I could probably have given you a high-level overview of every topic in this book, but I still have learned quite a few details I was unaware of. I learned some techniques I have been struggling to master for years, and learned about the history of bean varieties I've long seen the names of but never grasped the importance of. Through-and-through, the book is excellently written and can appeal to a broad audience, without alienating or patronizing any of its readers.

Libro muy interesante y con bastante información técnica sobre brewing. ¡Recomendable!

I've read a lot of cooffee books already, and thyis one - one of the best. It is not only very well descriptive but also super practical. The recipes provided there are super close to the reality with good deviations, for example for 1 recipe - multiple variations, like french press method and also cold brew, the same - for the clever dripper and so on. Also, I found good short practical advises at the very end of the book with how to fix certain problems in your cup, which you can can use right away. There is also a good balance in coffee regions explanations and processing methods - not too much, just to put some beautiful context for the beans we're buying, buuuut this also explaining how it affects our taste. Like, washed coffee = more origin nuances, moire clear cup. Natural = more body, and so on... This helped me take right decisions on my brewing methods. If talking about another books, they making huge emphasis on the coffee origins parts, but more in encyclopedia manner unfortunatelly... But here, after reading, you clearly understand what does it mean and how it would help you to understand what will end up in your cup.

Se volete un punto di partenza nel mondo del caffe in generale qui troverete molte informazioni utili.Questo libro vale la spesa.

Compré este libro buscando un primer acercamiento al café de especialidad, donde pudiera hallar la teoría que le subyace a la preparación del café, junto con una guía para llevar a cabo los métodos caseros más conocidos; y es exactamente lo que este libro ofrece. Desde una redacción muy amigable para quienes vamos comenzando, la autora aborda temas como la teoría de la extracción, las variables que tienen efecto sobre la preparación del café e incluso algunas recetas muy precisas para llevar a cabo algunos de los métodos más conocidos; todo esto sin caer en la sobre-simplificación del tema.

Für den Einstieg ins Kaffeezubereiten ein tolles Buch. Auch mit interessanten Hintergrundinfos