From espresso expert Jason Scheltus, this book will help elevate your morning coffee to absolute brew perfection.
Each step of the process – from the farm to your mug – is unpacked. You’ll learn about the properties of beans, like growing conditions, varieties, picking, drying and roasting. Then the real nitty-gritty stuff: grinding, tamping, extraction and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? Coffee: How to Buy It, How to Brew It tells all.
For those playing at home, this book demystifies the inscrutable realm of coffee-paraphernalia. Chemex versus pour over. Moccamaster or Moka Express. Syphon and Cold Brew. Learn how to choose the right gadgets for your needs, keeping your countertop free of needless clutter. Did you know that there are seven different classifications of coffee grounds? Most homebrewers are, tragically, using the wrong one. Jason explains how to get your grind right, so you’ll achieve the perfect coffee every time.
Whether you’re a professional barista using a custom-built La Marzocco, or still clinging to the same ragged French press from bygone uni days, there’s always room to improve your coffee skills.
Jason Scheltus trained in coffee roasting at Monmouth Coffee, London, for two years. He then returned to his home town of Melbourne, Australia, to co-found Market Lane Coffee – creating an institution in the process. He has been a judge in Cup of Excellence, barista competitions, and AeroPress brew-offs. He has previously authored Liquid Education: Coffee, published in 2016 by Smith Street Books.