A Brewer's Coffee Culture Guide
If you're looking to put your at-home barista skills to the test, this encyclopedic coffee recipe book is for you. By learning the origin of coffee and its evolution over the years, you'll be brewing high-quality drinks from all over the world without having to leave your kitchen.
From coffee beans to extraordinary flavors.
is a visual collection of coffee facts and recipes that not only teach you how to recreate beloved coffee blends, but taste them like a professional coffee enthusiast.
Learn the language of coffee for amazing creations. explores how coffee culture has experimented with different flavors and techniques over the years to create extraordinary drinks that millions of people enjoy today. Each chapter goes into the science of coffee ingredients and infusion, and how they can enhance your senses for the best tasting results. So, if you love home coffee and want to grow your tastes and skills beyond anything you've experienced before, this coffee book will transform you from a coffee lover to a flavor expert.
Inside Why We Love Coffee, you'll also learn:
How the coffee capitals of the world grow and harvest their coffee beans Effective methods for roasting and grinding coffee How to detect coffee ingredients through color and aroma Recommendations for brewing equipment Recipes for coffee appetizers and entrees
So, if you liked How to Make the Best Coffee at Home, The Home Cafe, or Baker Bettie's Better Baking Book, then you'll want to own Why We Love Coffee.
By:
Luigi Odello
With:
Giovanni Ruggieri
Photographs by:
Fabio Petroni
Imprint: Mango Media
Country of Publication: United States
Dimensions:
Height: 254mm,
Width: 177mm,
Spine: 12mm
ISBN: 9781684813841
ISBN 10: 1684813840
Pages: 240
Publication Date: 12 December 2024
Audience:
General/trade
,
ELT Advanced
Format: Paperback
Publisher's Status: Forthcoming
Contents Coffee Where Is Coffee Cultivated and How Coffee – Its Travels through the Centuries Roasting Coffee Grinding Ways of Making Coffee The Long Journey to Espresso Coffee Water and Coffee Coffee Making Methods Infusion, Decoction and Maceration Coffee and the Senses: How to Enjoy a Good Cup of Coffee Coffee and Milk Cappuccino Macchiato Coffee Coffee Affogato (Drowned In Coffee) Licorice White Caffelatte Coffee Milk Shake Latte Macchiato The German Way Latte Macchiato (Coffee-Stained Milk) Marocchino Coffee Turkish Coffee Bicerin Coffee À La Russe The Sultan’s Coffee Cuban Coffee Mexican Coffee Parisian Coffee Shakerato Coffee Valdostano Coffee Viennese Coffee Martini Coffee Extra Strong Coffee Granita Coffee Grog Irish Coffee Coffee Sorbet Pairing Coffee and Food Beetroot and coffee scallops with a chili and dark cocoa sauce Braised artichokes and jerusalem artichokes creamed with parmigiano reggiano cheese with a touch of coffee Coffee-smoked veal fillet with cocoa bean in balsamic vinegar sweet-and-sour sauce and sweet potato chips Butter and tarragon escargots with coffee and juniper sauce Marinated mackerel with katsuobushi and porcini mushroom soup Coffee lasagne with pecorino cheese, ricotta and octopus cooked in curry soup Paccheri stuffed with clam mousse infused in coffee with pea cream and sprouts Suckling pig raviolini, seasoned with coriander, lemon, coffee powder and mustard sprouts Gorgonzola risotto and brittle with fine savory coffee crumble with chard and tomato powder Pumpkin and star anise veloute sauce with coffee and raspberry layer Browned duck with red cabbage, coffee avocado with a scent of cumin Boar morsel cooked in wine with chocolate and coffee eggplants Beef sirloin with coffee powder, chicory, capers and chili peppero Lamb cutlets with coffee, black pepper and ginger breadcrumb coating with watercress salad Coffee marinated tuna with ember-cooked carrots and shiso leaves in coffee and sesame tempura Chocolate demi-sphère with coffee mousse and fine coffee crumble Cream panna cotta with coffee sauce and granita Pears in vanilla and coffee syrup with yogurt wafers and licorice powder Coffee semifreddo with sorrel, cinnamon sponge and crumble Coffee soufflé with coffee and juniper gelato Glossary Indexes
Luigi Odello is an Italian journalist and professor specializing in sensory analysis, specifically with drinks such as wine and coffee. Since 1990, he has served as the president of the Italians Tasters and Institution of Coffee Tasters, serving 300 hours of university lectures and writing over 90 theses and multiple books. Odella currently lives in Brescia, Italy, and continues his studies, as well as serving as the founder of the Odello Associati and writer for various publications. Giovanni Ruggieri is an Italian chef who provided the recipes inside Why We Love Coffee which mix coffee and coffee beans into dishes that enhance the flavor and impress your next dinner guests. Fabio Petroni is an Italian photographer.
