The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes (Hardcover)
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.
About the Author
My name is James Freeman but where I am from everyone calls me big Nicc or Nitty the great. I am from the 700 block of Mount Pleasant road in Northview Heights, which is a housing project in the City of Pittsburgh, Pennsylvania. I grew up hard and in poverty but we made do with what we had. My life style got me money, women and a prison sentence. I've been down 12 years now for a homicide I caught back in 2002. My life has always been a tail-spin but they streets have taught me a lot. That is why I am able to give you some of the street stories and wars because I have lived them first hand. Now you know a little about me. This is what I do; I'll have more books coming out soon, be on the lookout for my next book Killa, and make sure you grab them all.
A James Beard Foundation Award?winning food journalist and cookbook author, Tara's published works includes "Pretty Pantry Gifts" and "The Working Cook", a cookbook based on her column by the same name in the San Francisco Chronicle, where she was a staff food writer for 10 years. Her work has appeared in "The New York Times", and "Shape" and "California" magazines, among others.
“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