Everything But Espresso

“Sinnott’s guide to primo coffee enables readers to fill their cups to the rim . . . with greatness . . . [It] will result in a better cup of joe.” —Publishers Weekly (starred review) There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew. In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you. Inside you will find: How green coffee beans are farmed and harvested Insight into single-origin coffee beans and worldwide coffee harvests A photo guide to roasting your own coffee at home How to choose the best grinder for your beans A complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espresso Delicious recipes for dozens of coffee and espresso beverages “In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast

The Physics of Filter Coffee is a deep dive into the science behind coffee brewing. In the book, renowned astrophysicist Jonathan Gagné brings welcome scientific expertise to coffee making. Not only does the book contain numerous original ideas about coffee brewing, but Jonathan lays to rest many controversial ideas about coffee making.

The worldwide bestseller - 1/3 million copies sold 'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian 'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.' - Susy Atkins, The Telegraph For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.