Coffee For Dummies

Cover
Title Page
Copyright Page
Table of Contents
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Where to Go from Here
Part 1 Getting Started with Coffee
Chapter 1 Demystifying Coffee: Just the Basics
Understanding What Coffee Is (and Isn’t)
Appreciating Coffee — from Its Past to Today
A world of farms and fickle crops
Going back to coffee’s roots
Examining coffee and roasting today
Traveling Worldwide — Where Coffee Is Grown
Visiting the Western Hemisphere
Heading to Africa
Heading to the Eastern Hemisphere
The Lowdown on Roasting Coffee
Examining Brewing
Brewing Espresso
Examining Where Coffee Is Now
Identifying some of the people behind the coffee industry today
Recognizing coffee’s presence today
Chapter 2 Figuring Out What Coffee Is
Understanding the Life Cycle of Coffee: From Seed to Bud to Cherry to Harvest
Flowers appear on coffee tree branches
The flowers develop into a cherry
A team of pickers pick the cherries
The pickers hand sort the picked cherries
The cherries are processed
Meeting the Two Main Types of Coffee and Understanding the Subspecies
Processing the Cherry: Getting to the Bean
Washed coffee processing
Semi-washed processing
Natural processing
Pulped natural or honey processing
Part 2 The Story of Coffee
Chapter 3 Familiarizing Yourself with Some Coffee History
Understanding How Geography Is Linked to History — the Coffee Belt
Looking Back at Coffee’s Roots
Kaldi and his goats
From Ethiopia to the Arabian Peninsula
Thanks to Baba Budan, coffee appears in India
Heading to Europe . . . and Beyond
The first coffeehouses open
Coffee’s ups and downs in England
Coffee and the American colonies
The Americas and first coffee trees
Three centuries of dramatic change
Chapter 4 Taking a Closer Look at Brewing Today
Understanding a Brewing Force — Alfred Peet and His Focus on Quality
Buying, roasting, and creating a new coffee culture
Generously growing the coffee community
Specialty coffee is born
Introducing Howard Schultz — the Father of Today’s Starbucks
Traveling to Italy changed everything
Expanding the business
Expanding Brewed Specialty Coffee Worldwide
England breaks out
U.S. brewers create excitement
Meeting consumer demands
Understanding the Role of the National Coffee Association
Overall coffee consumption
Coffee drink trends
Coffee drinking by generation
Part 3 Taking a Trip around the World
Chapter 5 Sourcing Coffee — Digging In to Where Coffee Comes From
Taking a Bird’s-Eye Look: The Coffee Belt
Identifying the top coffee producers
Recognizing what makes these countries so unique to growing coffee
Understanding Nature’s Role in Growing Coffee
Recognizing How Climate Change Is Changing Coffee
Chapter 6 Considering the Western Hemisphere
Eyeing Central America’s Influence on Coffee Production
Costa Rica
El Salvador
Guatemala
Honduras
Mexico
Nicaragua
Panama
Looking Closer at South America’s Contributions to Coffee Production
Bolivia
Brazil
Colombia
Ecuador
Peru
Venezuela
Examining the Caribbean’s Impact on Coffee
Cuba
Dominican Republic
Jamaica
Getting the Aloha Feel: Hawaii’s Influence on Coffee Production
Chapter 7 Discussing Africa
Looking Closer at Northeastern Africa
Ethiopia
Kenya
Examining Central and Southern Africa
Burundi
Congo
Malawi
Rwanda
Tanzania
Zambia
Chapter 8 Addressing the Eastern Hemisphere and Asia Pacific
Examining the Countries Biggest in Size, But Not in Coffee Production
China
India
The Heavy Hitters: Identifying Some Traditional Coffee-Producing Countries
Indonesia
Papua New Guinea
Vietnam
Yemen
Part 4 Roasting Coffee
Chapter 9 The History of Roasting
Understanding How Roasting Started
Examining What Roasters First Used
Developing Roasting into a Business
Starting slowly
Moving to roasting specialty coffee
Chapter 10 Roasting for Flavor
Walking the Fine Line of Roasting: A Balance between Artistry and Science
Saving money, time, and raw materials
Moving past the color
Roasting, Step by Step
Step 1: Loading or charging and drying
Step 2: Yellowing
Step 3: Popping or cracking — the first time
Step 4: Developing or monitoring
Step 5: Finishing
Deciphering What the Different Roasts Mean and How They Taste
Light roasts — bright and flavorful
Medium roasts — balanced and complex
Dark roasts — uniquely flavored
Part 5 Preparing Coffee and Espresso
Chapter 11 Exploring the Brewing Methods and Mastering the Tricks
Understanding Extraction
Focusing on the Basics of Coffee Brewing
Identifying the variables that make a cup of coffee
Starting with the water
Adding the coffee
Following a recipe
Examining the Brewing Methods
Exploring immersion methods
Using the force of gravity: The pour-over
A few more options
Chapter 12 Making Espresso Easier
Appreciating Italy’s Contribution to Making Espresso What It Is Today
Making the Perfect Espresso — the Four M’s
Pulling a Few Shots — What’s Involved When Making an Espresso
Identifying the equipment and all the bells and whistles
Making espresso, step by step
Adding milk or an alternative
Knowing What You’re Ordering
Espresso solo or doppio
Ristretto
Lungo
Macchiato
Cappuccino
Caffé latte
Mocha
Flat white
Americano
Cortado
Part 6 Perusing Today’s Coffee Business
Chapter 13 Meeting Some Coffee Trailblazers
Identifying Early Trendsetters Whose Names Have Withstood the Test of Time
James Folger
Chase and Sanborn
The Italians and Their Coffee Heritage
Angelo Moriondo
Luigi Bezzera
Desiderio Pavoni
Pier Teresio Arduino
Making Waves in the United States
Alfred Peet
Erna Knutson
George Howell
Howard Schultz
Mary Williams
David Schomer
Ted Lingle
Trish Rothgeb
Nick Cho
Examining Café Culture, Espresso, and Competitions
Gianni Cassatini
Reg Barber
Rex Tseng and Aaron Takao Fujiki
Andrew Milstead
James Hoffmann
Matt Perger
Colin Harmon
Ryan Soeder
Andrea Allen
Chapter 14 Looking at Where Coffee Is Today
Brewing Coffee at Home
Finding coffee today
Keeping it fresh
Making use of some new and exciting gear
Making Espresso at Home
The machine
The espresso grinder
Stepping Out — Drinking a Cup of Coffee Away from Home
Finding More Information about Coffee Today and in the Future
Focusing on the Specialty Coffee Association
Looking online
Listening to podcasts
Perusing books and magazines
Part 7 The Part of Tens
Chapter 15 Ten (or So) Myths about Coffee Debunked
Coffee Is Loaded with Caffeine
Coffee Has Tons of Calories
Coffee Is Bad for You
Decaf Coffee Isn’t Real Coffee
Instant Coffee Is Disgusting
Coffee Makers Only Need a Quick Rinse to Clean
All Coffee Tastes the Same
The Coffee Industry Doesn’t Have Any Innovation
Climate Change Doesn’t Affect Coffee
Chapter 16 Ten (Plus One) Places to Find a Great Cup of Coffee
San Francisco and the Bay Area
Portland, Oregon
Seattle, Washington
New York City
Vienna, Austria
Rome, Italy
Oslo, Norway
Reykjavik, Iceland
Taipei, Taiwan
Melbourne, Australia
Addis Ababa, Ethiopia
Japan
Part 8 Appendixes
Appendix A Glossary
Appendix B Timeline of Key History of Coffee
Index
EULA