Coffee Books

The trials and tribulations, fortold in extravagant hyperbole, of making Espresso at home.

Purpose of the double boiler espresso machine, and the benefit of a PID are explained within today's pages.

More on espresso machines and their intriguing variations.

Journey through the history of espresso and how it came to be, while enjoying the scintillating descriptions of what espresso truly is from some master baristas. Ooh ~

Lots of fun Grinding methods for this episode, coffee friends!

Burr grinders prove to be superior as we read through this section - but which burr grinder, and why? Find out in today's episode.

We go over the history of grinding - which started with the mortar and pestle!

We finish off chapter four as I read through the sections on extraction percentages and how to obtain them, as well as what cupping is and how it typically done.

All about extraction and brew ratio, learn how strength is affected and the different methods of extraction.

Learn the origins of the word, how caffeine actually does its thing, and whether there are any health benefits.

We go over Sweetness, Bitterness, Acidity, and Aroma in these pages, as well as talk about the use of scales over other measuring devices.

More on roasting and toasting!

Discover the best way to roast at home, and learn about the importance of the probe, in this riveting episode of Coffee Books!

First Crack? Second Crack? Learn how these pertain to your coffee in this episode.

Descriptions of the coffee roasting saga continue in earnest in this episode.

Learning about the emergence of different roasters and how they work in this episode.

How (mechanic) roasters emerged and what's popular then and today. Also, Jabez Burns is fun to say - try it!

In today's reading we learn about the skill of the (human) roaster, and the evolution of the (mechanic) roaster.

This section covers Rainforest Alliance and Organic Coffees, and begins to describe the important role of the roaster in the coffee making process.

Continuing on as we learn about Instant Coffee and Coffee as a Commodity.

The wretched coffee bean that is destined to become decaf or instant receives its one, shining moment in this episode.

Transportation and milling are covered in these pages, and next up will be the dreaded 'decaf' 😱

Covering Cascara, drying, and more in today's reading 📚

Coffee picking, growing, harvesting and the unique methods they entail are included in this episode!

More on coffee leaf rust and coffee picking.

Learn about the components of the coffee seed (bean), how coffee trees grow, and the never-ending epidemic of Coffee Lead Rust in today's reading.

Reading through the section on 'Global Domination'.

From one edge of the world out, learn about how we obtained coffee in these riveting coffee-filled pages.

Completeing the section on Coffeehouses, we learn about some of the more famous American and French intellectuals of our times.

Where it all began, Arabian and Ottoman coffees, and delving into Coffeehouses in this episode.

Welcome to Season Two of Coffee Books! Our new book is a more modern, witty, sassy piece of literature by Tristan Stephenson. In today's episode, I read through the Introduction, and start us on Chapter One!

For the season finale I complete our first coffee book, and provide some of my thoughts on it with you. Thank you for listening, and stay tuned for the next coffee book in Season 2!

Only three pages until the end of the chapter, and the book itself, as we are finishing up Cakes and Desserts!

Instructions on how to create coffee mousse, coffee sauce, and more in the pages read today. Only 8 more pages to go!

We complete chapter four and begin Chapter Five, Desserts and Cakes!

Coffee with milk, alcohol, ice cubes, cream, and froth, are all covered in this episodes.

Learn about espresso culture and black coffee as we read through to the top of page 95.

Pumping percolator, Turkish coffee, and an odd anecdote about haemerroids in today's episode.

Find out about the myriads of methods of brewing as we continue through to the middle of page 84.

We make it to page 80 in this episode, learning about additives, substitutes, instant coffee (gasp!) and brewing.

Covering the sections on Grinding, how decaffeinated coffee is made, and the addition of flavours to coffee and coffee beans, we end at the bottom of page 75.

We learn all about roasting, and the four generally recognized types of roasts, and finish at the top of page 72. More than halfway through the book, and today I enjoyed some pour-over coffee with my new Chemex carafe. Delicious 🥰

We made it to the middle of page 68 in today's episode, where we finished up the A - Z Guide, and learned about blending different roasts and origin beans.

Today we covered several more origins to consider when choosing your coffee, including Venezuela, Indonesia, and Kenya.

*Special shout out episode* Starting out with a heartfelt thank you to the sweet couple, my friend George and his gal, Amanda, who generously baked and mailed me a little box filled with homemade espresso cookies. (They also sent letters, which were quite cute). I conclude this episode on page 60.

Continuing on, we begin an A-Z Guide to choosing coffee from different origin countries. Today we learned about Brazil and Colombia.

Completing Chapter Two and moving in Chapter Three, we end on page 52, in the section labeled, 'Choosing Coffee'.

Continuing on through the section on Coffee Trees, then we enter into the section on Coffee Marketing categories, to the middle of page 47. Almost to Chapter Three :0)

Hello! We finished Chapter One today, and started Chapter Two, Cultivation, starting with the first section on coffee trees. Leaving off on Page 43, we learned about the importance of picking the berries (or cherries) at just the right time, and how bats sometimes help with this endeavor!

We learn a bit more about coffeehouses in this episode, then continue through the section on coffee rituals, learning about how our beloved java is used in Islam.