The Art And Craft Of Coffee Book Review
Buy The Art And Craft Of Coffee At Amazon (on sale for $16.49)
Earlier this month, I was invited to a coffee tasting and book discussion in New York City. I’m a Yankees fan, but unfortunately, I moved to the heat and humidity of Florida and wasn’t able to attend the event. However, they were kind enough to send me a copy of The Art Of Craft Of Coffee, by Kevin Sinnott to review.
The Art And Craft Of Coffee is like having a friend that knows way too much about coffee and is perfect for people who have discovered there is more than Starbucks and want to learn more or intermediate coffee enthusiasts who are ready to take it to the next level.
Before going into a step by step guide of the art and craft of coffee, the book looks at the history of coffee, types of coffee plants and a review of coffees from all over the world.
It’s easy reading and informative, but it gets really interesting when Sinnott gets into the real details of making the perfect cup of coffee. He starts with the beans, covers grinding and then shares exactly how to make coffee, throwing in some of his secrets that he’s learned from making countless cup of coffee. He doesn’t just talk about one method of making coffee, he covers everything from the espresso machine to the drip coffee maker to the Turkish way of making coffee. And did I mention, that he also covers home roasting?
The book also includes recipes from routine drinks like cappuccinos and lattes to more creative drinks like Pepresso, which is an espresso with chocolate and paper. Some of the recipes, I plan on trying soon. Others, I’m not sure if I’m brave enough for it.
Overall, I enjoyed reading the book and even though it covered a lot that I already knew, I learned a lot more. Plus, there was a lot of inside information that I began putting to use as soon as I put down the book. I do have to warn you, it will make you want to go out and get a whole bunch of different coffee gadgets to complete your coffee making experience.
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Category: Coffee Gifts, Coffee Information
About the Author (Author Profile)
Mike Crimmins is the highly caffeinated blogger behind Daily Shot Of Coffee. Besides drinking way too much coffee, he's obsessed with the Yankees and getting dirty on his mountain bike.Subscribe
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Mike, the book does sound good but I always hate to read books that make me want to buy more gadgets. Although, I think that they are fun to play with. My coffee grinder, drip pot and french press are probably enough coffee toys for me at present.
I will check the library for the book however. It sounds like a fun read.
Ciao,
Ardee-ann
I definitely recommend it to anyone that likes coffee, even if it does make you want to get more coffee gadgets, the information inside of it makes it well worth it. Plus, the gadgets are to make better coffee.
Books like this make me want my first book to be about coffee art….
…
I think this has to happen now
funny… i’ve had coffee with chocolate but never
espresso with chocolate. that’s a TO DO for sure.
book sounds very intriguing.
i may want to ‘raise’ coffee after reading it.
i noticed on a website that most Turkish coffee
drinkers leave the mud on the bottom of the cup
when preparing this drink.
i do that now.
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World-famous Turkish coffee (Türk kahvesi) is made by pulverizing freshly-roasted medium-roast beans in a mortar and pestle, or grinding them very fine in a cylindrical brass coffee mill (kahve de?irmeni).
Here’s how to order Türk kahvesi when you’re in Turkey:
Sade (sah-DEH) – plain, no sugar (fairly bitter)
Az ?ekerli (AHZ sheh-kehr-lee) – with a little sugar (takes off the bitter edge; less than a teaspoon per cup)
Orta ?ekerli (ohr-TAH sheh-kehr-lee) – with medium sugar (sweetish; about a teaspoon of sugar for each cup)
Çok ?ekerli (CHOK sheh-kehr-lee) – with lots of sugar (quite sweet; two teaspoons of sugar or more)
Here’s how to make your own Turkish coffee:
Put the coffee powder (about one teaspoon per demi-tasse cup of coffee) into a cezve (JEZZ-veh), a special pot with a wide bottom, narrower neck, a spout, and a long handle. Add sugar and a Turkish coffee cup (f?ncan) of cold water for each cup of coffee you’re making, then heat the brew to frothing three times. (When the froth reaches the cezve’s narrow neck, it’s a sign to remove the pot from the heat and let the froth recede.)
After the third froth-up, pour a bit of the froth into each cup. Bring the liquid still in the cezve to the froth-point once more, then pour it immediately, muddy grounds and all, into the Turkish coffee cups, which are smaller than demi-tasse cups.
Wait at least a minute for the grounds to settle before you pick up the tiny cup and sip. Enjoy the rich, thick flavor, but stop sipping when you taste the grounds coming through. Leave the “mud” in the bottom of the cup.
http://www.turkeytravelplanner.com/details/Food/TurkishCoffee.html
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it’s no wonder people in Turkey seem to be really awake!
this sounds like a way to take any coffee roast and make
it very very very strong.