Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

See more online stores - The Blue Bottle Craft of Coffee

Buy now from Random House

See more online stores - The Blue Bottle Craft of Coffee

The Blue Bottle Craft of Coffee

    Select a Format:
  • Book
  • eBook

Growing, Roasting, and Drinking, with Recipes

Written by James FreemanAuthor Alerts:  Random House will alert you to new works by James Freeman, Caitlin FreemanAuthor Alerts:  Random House will alert you to new works by Caitlin Freeman and Tara DugganAuthor Alerts:  Random House will alert you to new works by Tara Duggan

eBook

List Price: $12.99

eBook

On Sale: October 09, 2012
Pages: 240 | ISBN: 978-1-60774-119-0
Published by : Ten Speed Press Potter/TenSpeed/Harmony
The Blue Bottle Craft of Coffee Cover

Bookmark,
Share & Shelve:

  • Add This - The Blue Bottle Craft of Coffee
  • Email this page - The Blue Bottle Craft of Coffee
  • Print this page - The Blue Bottle Craft of Coffee
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE PRAISE
RELATED VIDEOS RELATED VIDEOS
Tags for this book (powered by Library Thing)
coffee (4)
coffee (4)
Synopsis|Excerpt|Table of Contents
> Website
> Facebook
Related Links

Synopsis

One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.

Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods. 

Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this newworld from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup ofcoffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor. 

For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends. 

Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman thatincorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more. 

With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee.

Excerpt

Drink
     I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee.
     At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee. First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground coffee is exposed to water are all crucial factors in extraction. In this chapter, I’ll show you how to work toward mastering those variables for a few recommended methods of preparing coffee.
     I’ll explain how to make beautiful pour-over coffee, step-by-step. I’ll also explain how to choose a grinder, use a nel drip, and a siphon, and even an ibrik for Turkish coffee, if you decide to explore those methods. Then I’ll delve into the murky waters of trying to write about making espresso. You may not leave the discussion convinced that you should buy a home espresso machine. But if you choose to go that route, I’ll tell you how best to do it.
     Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.
 
French Press Coffee
     For each 355 milliliters (12 fl oz) of water, use 20 to 35 grams (0.7 to 1.2 oz) of ground coffee, using more coffee if brewing a darker-roast coffee or adding condiments. For denser, lighter-roasted coffee or serving without condiments, I recommend the slotted-spoon method for removing grounds prior to plunging, with a brewing ratio of about 12 to 1, which translates to about 28 grams (1 oz) of coffee per 355 ml (12 fl oz) of water.
 
What You’ll Need
Good-quality water
Gram scale
Coffee beans
Coffee grinder, preferably a burr grinder
Thermocouple or other thermometer
French press
Chopstick or wooden spoon
Timer
Medium-size slotted spoon  (optional)
 
     However much finished coffee you wish to brew, put double that amount of good-quality water in a kettle or other vessel used only for heating water. (You’ll use some of the water to preheat the empty French press and cup.)
While the water is heating, weigh out the coffee; the amount depends on the brewing ratio you’ll use, for each 355-milliliter (12 fl oz) serving, use from 20 grams for a 15-to-1 ratio to  35 grams for a 10-to-1 ratio. Grind the coffee—not too finely. The grind should be gritty, resembling beach sand that’s pleasant to walk on, but not too powdery.
     When the water is hot but not quite boiling, at about 198°F (92°C), remove it from the heat. Pour some of the hot water into the empty French press to warm it up. After a few seconds, pour the water from the French press into your cup to warm it as well.
Put the ground coffee in the press pot and pour the amount of water desired in a thin stream over the grounds. Gently stir the coffee with the chopstick. Place the stem on the pot with the filter about 1/2 inch (1.3 cm) above the grounds. Let the coffee steep for 3 minutes. 
     Remove the stem, and for a full-bodied final result, briefly and gently stir with a chopstick. For a finer-bodied coffee, don’t stir; instead, use a medium-size slotted spoon to remove the coffee grounds from the top of the pot.
     Replace the stem and gently push the grounds down to the bottom of the pot. If the plunger thunks to the bottom with almost no resistance, your grind is too coarse. If you have to strain to get the plunger to the bottom of the pot, your grind is too fine. Using too fine a grind can be dangerous. If the stem torques as you’re wrestling with it, near-boiling water and coffee grounds could spray all over you. Ideally, the plunger will lower smoothly and gradually with 15 to 20 pounds (6.8 to 9.1 kg) of pressure. If you’re not sure what that feels like, press down on your bathroom scale with the flat of your hand until the scale reads 20 pounds (9.1 kg). It should take 15 to 20 seconds to push the plunger to the bottom.
     When you have pushed the plunger down as far down as it will go, serve immediately.

Table of Contents

Introduction

Grow
Coffee Growing
Processing
Getting to Know Coffee from Three  Favorite Regions
Farmer Profile: Lorie Obra, Hawaii
Farmer Profile: Aida Batlle, El Salvador

Roast
Roasting Day
How to Roast Coffee at Home
Cupping and Describing Coffee Flavors
Cupping at Home

Drink
Brewed Coffee Techniques
Pour-Over Coffee
French-Press Coffee
Nel Drip Coffee
Siphon Coffee
Turkish Coffee
Espresso
Making Espresso

Eat
With Your Morning Coffee
Perfect for Dunking
In the Afternoon

From Our Friends
Acknowledgments
Index
James Freeman|Caitlin Freeman|Tara Duggan

About James Freeman

James Freeman - The Blue Bottle Craft of Coffee
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and inRockefeller Center and Chelsea in Manhattan. In addition to its cafés, BlueBottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention. See www.bluebottlecoffee.com for more.

About Caitlin Freeman

Caitlin Freeman - The Blue Bottle Craft of Coffee

A self-taught baker and longtime owner of the San Francisco cake and sweets shop, Miette, CAITLIN FREEMAN was inspired to bake by the confectionary paintings of California painter Wayne Thiebaud. After selling Miette in 2008, she started the pastry program at Blue Bottle Coffee Co. and coauthored The Blue Bottle Craft of Coffee. Her artistic creations for the Blue Bottle Café at the San Francisco Museum of Modern Art have been featured in the New York Times, Design Sponge, Elle Decor, San Francisco Chronicle, Huffington Post, and more. She lives in San Francisco, California.

About Tara Duggan

Tara Duggan - The Blue Bottle Craft of Coffee
A staff writer for the San Francisco Chronicle’s food section for ten years, TARA DUGGAN earned a James Beard Award for best newspaper column and was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book.
Praise

Praise

“Once you’ve tried Blue Bottle coffee there is no going back—and thanks to this book, you can now understand exactly why. This be-all book on today’s coffee culture is a how-to and why manual that will thrill coffee geeks, amateurs, and professionals alike. And for those whose experience is that food is an afterthought at a coffee bar, you can now have Blue Bottle’s sumptuous recipes that are like the crema in the cup.”
-Danny Meyer, restaurateur and author of Setting the Table
 
“Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too.  I’m still buzzing.”
-Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan
Related Videos

On the Web


Book Trailer

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: