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The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes (Anglais) Relié – 9 octobre 2012

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Description du produit

Extrait

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.

Revue de presse

“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

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Amazon.com: 4.5 étoiles sur 5 124 commentaires
25 internautes sur 26 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 New Insights for the Coffee Aficionado! 20 juillet 2014
Par Paul Wyman - Publié sur Amazon.com
Format: Relié Achat vérifié
This is the third book I've read on the topic of Coffee, recently. It's also the one which has given me the most insight into the people who grow, roast, and serve this wonderful beverage. I feel a bit transformed, actually.

I thought the coffee revolution of the late '60's helped me to appreciate coffee more. I started buying Peet's, ground my own, and experimented with pour over, French Press, and home espresso methods. I was very happy with my morning cup. Then, a new generation of coffee aficionados came along to upset my apple cart. I'm simply blown away by the available information on the global coffee experience; who knew?

James Freeman is an artist with an active and clever mind. He can't seem to contain his fascination with producing the most amazing coffee experience on the planet. Kudos, James! Within his book he shares his informed insights thus helping us to better understand coffee growers, roasters, and baristas. In just over a decade (during a severe economic recession, no less...) he also managed to somehow create a world class business with a unique spin on the most traditional of consumer commodities. Color me impressed! Thanks for sharing!

Recently, I started roasting my own coffee. I thought this would be the sole improvement required to update my coffee game. Now, however, I'm aware that there's so much more to explore and understand. Who knew the Japanese had it all going on in terms of pouring coffee? Ever heard of the Nel Drip? Siphon coffee? Swan-necked pouring kettles? Not me, for sure. But I'm totally open to these new coffee experiences. Clearly, the Internet has allowed us to think more globally; even if you don't travel you can expand your awareness. This book, however, has given me exposure to information I somehow missed in my Google searches. I guess there's still some merit in having good non-fiction writers!

The abstract descriptions in this book have been exceptionally useful to me, as well. The author goes beyond consideration of times, temps, and the color of beans in order to describe his experiences while roasting, grinding, and making beverages. Some of it's presented a bit tongue-in-cheek, for sure, which I also appreciate; humor helps when you're a learner. If you've ever taken the plunge at writing you'll appreciate how hard it is to convey a sense or feeling via prose. It's often worth the effort, however. If your descriptions do click there can be an AHA! moment for the reader and they'll truly get your point. I can't wait for some of these epiphanies to occur for me. My roasts have clearly not been what you'd call exemplary, at least so far. But it's early days for me and I do feel encouraged to continue.

Clearly, we do not all have the requisite time or talent to achieve the excellence of a coffee professional. Then, again, why not see how far you can go on your own? This book is an excellent coaching tool no matter how big you dream. It can also help you define your limits, another useful parameter. Some equipment is simply too specialized or expensive for the average consumer, however; I get it. But there's a lot we can explore, even on a budget, and Mr. Freeman covers it all. Once informed, you are free to make your purchases, settle for less-than-the-best, or leave it up to the professionals. The choice is entirely yours, of course. But why not be informed? Then you can choose wisely.

Mr. Freeman also shares stories, his own as well as those of others. Personally, I remember stories far more easily than isolated facts. Stories personalize and humanize our experience. They're fascinating and memorable. They also make for excellent reading. The balance between narrative and factual information in this book is quite exemplary. I found it hard to put down. That's saying a lot, considering I'd already saturated my brain on this topic of late.

Overall, I'd say this is a compelling read no matter how much content you care to pursue. You can always come back for repeat visits should you decide to aim higher. There are also those wonderful recipes in the second half of the book, contributions by his wife. I'm sure they will be of interest to many. What's not to like?
3 internautes sur 3 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Nice coffee table book 28 septembre 2016
Par J. Ow - Publié sur Amazon.com
Format: Relié Achat vérifié
Its a very nice read but its more about reading on the experiences and insights of the founders of Blue Bottle Coffee.. the recipes are a bonus and you do learn about coffee, but not as detailed as I expected it. Two of my favorite parts of the book are when Mr Freeman talks about espresso pods with a tad of humor (yes - your Nespresso really taste bad compared to a real espresso machine) and when he explains in detail and "fine tuning" his favorite pour over method - you can tell he loves and breathes his coffee. I guess one can only put so much content into a book of this size. I recommend checking out the World Atlas of Coffee by James Hoffman if you are more interested in coffee beans and their origins. And if you are seriously into coffee and some of its history, you should read Coffee by Robert Thurston - that book, although more expensive, will put you into the barista league of coffee knowledge - check it out at your local library.
5.0 étoiles sur 5 The Daily Grind with Pictures 13 juin 2017
Par Lady - Publié sur Amazon.com
Format: Relié Achat vérifié
I almost bought this book a couple of months ago, but I decided on something else because of reviews. Now, I wish I had purchased it when I first saw it. Although it may not cover every variety (varietal) of coffee, this is an excellent introduction into the topic for those who want to know more about their daily grind. The information is presented in a concise and informed manner. In addition, the book comes with several recipes that look delicious. I can't wait to whip up a few (though I will say that they appear to be directed at those with advanced baking skills). This is a coffee table book that you will keep on your nightstand, and without a doubt read over and over. It is the perfect gift for the coffee lover in your life - at least, it was for the coffee lover in mine.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Coffee Snob Review 3 juin 2016
Par lhwill - Publié sur Amazon.com
Format: Relié Achat vérifié
As a coffee snob I have always been perplexed why it is so darn difficult to make or get a great tasting cup of coffee, black of course! This book helped me realize that sadly most of us, myself included are drinking stale coffee made from beans that were roasted too long ago or ground way before they were going to be brewed. Now I finally know why it isn't very often that I have had a really outstanding cup (including at coffee houses) which is crazy since I drink it every single day. Thanks for the insight! But wait......there's a whole lot more in this fascinating journey into the world of coffee!!!
5.0 étoiles sur 5 Great Book 9 décembre 2016
Par Dennis Nomer - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This book is a full-on revelation in the field of coffee. I thought I knew a lot about coffee. I was nearly clueless. The author has been one of the great pioneers of the so-called 'Third Wave' coffee movement, and I am a big fan. There are still so few places that roast and prepare coffee well, so it is a significant problem in my view. But as more and more people learn about coffee, things will continue to improve. This book and the documentary (available on Amazon) 'A Film About Coffee' are great preparation for really knowing how to make marvelous coffee, coffee that does not have to be 'fixed' with mondo amounts of milk and sugar and chocolate.
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