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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.
- Sales Rank: #21293 in Books
- Brand: Brand: Ten Speed Press
- Published on: 2012-10-09
- Released on: 2012-10-09
- Original language: English
- Number of items: 1
- Dimensions: 9.80" h x 1.10" w x 8.80" l, 2.22 pounds
- Binding: Hardcover
- 240 pages
- Used Book in Good Condition
Amazon.com Review
Featured Recipes from The Blue Bottle Craft of Coffee Download the recipe for Biscotti Pizzetta Download the recipe for Brown Sugar and Winter Spice Granola
Review
“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
About the Author
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.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was alongtime owner of the San Francisco cake and sweets shop, Miette. James andCaitlin Freeman live in San Francisco, CA.
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.
CLAY MCLACHLAN is an award-winning photographer specializing in food, wine, and travel. His work has been featured in numerous cookbooks, including Cooking with Chocolate, which garnered a World Cookbook Award. He divides his time between San Francisco and Italy.
Most helpful customer reviews
32 of 35 people found the following review helpful.
Awesome Coffee Book!
By Benji W
To be honest, I had never actually had Blue Bottle coffee before pre-ordering this book. I just couldn't stop hearing about how good it is during my galavants around San Francisco and Berkeley.
This book is packed with great information and tells you how Blue Bottle makes its coffee, pastries, and other fun recipes step by step. There is also a ton of information on coffee growing and roasting, as well as coffee's history. James covers different brewing methods thoroughly, making it a truly enjoyable read for any coffee fan. You will also get information on coffee equipment, which I found particularly useful because I myself am trying to make the best coffee I can.
Oh, and I finally got around to trying Blue Bottle Coffee this past weekend in Hayes Valley. I ordered an espresso which was definitely one of the best I've ever had. The 81 year old English man next to me was in agreement.
For those inclined to know everything they could have ever possibly wanted to know about coffee, this book is a great place to start...and finish.
41 of 47 people found the following review helpful.
Formatting Disaster
By A. Kirwin
I was super excited about reading this book on my Kindle.
If you buy it, you should know that the formatting is a total mess. Random pages pop up in the wrong section of the book, images that are meant to be associated with certain blocks of text are missing or on the wrong page, and other issues abound.
It's so disappointing to see such a sloppy unreadable job for what should have been a great book.
24 of 28 people found the following review helpful.
Unexpectedly terrific
By T. Triche
I bought this for the Kindle and read the whole book shortly after receiving it (minus the recipes, I'm sure they're swell but I don't much enjoy baking). The section on roasting is very good and the section on espresso is particularly brutal and to-the-point. In so many words, the former seems like it should be difficult while the latter seems like it should be easier, but reality is the other way round. That said, you can't have good coffee from bad tasting beans, so knowing how beans ought to be roasted, rested, and ground is quite useful.
You can find these things elsewhere, of course, but the reason I plowed through the entire thing in the first day is that the Freemans can write, really well, in an engaging and concise style. This is not a huge book, but it is crammed with a great deal of very specific advice and information that I found most helpful. (For example, the advice to either go to a good cafe with a skilled barista, or be prepared to pay a lot of money for a heavy, balky Italian machine and then spend many hours learning to use it, is delivered unvarnished; the undeterred will then find very specific advice on grinding, tamping, pulling, and judging espressi, along with notes from the Blue Bottle locations regarding their strategy for blends of beans and single-origin coffees).
Considering that I was looking at another book that cost $45 until I flipped through the preview (and immediately bought the Kindle edition), it strikes me as a very good value. Look through the preview and see if you don't agree. Worst case, you lost a few minutes of your day, but if you are interested in what makes for a good cup of coffee (and what makes for an obsessive coffee purveyor!), I suspect you won't stop at that.
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