The Art and Craft of Coffee (30 page)

manual drip,
97
–99

Neapolitan flip/drip maker,
109
–111

open pot/cowboy/campfire,
125

percolator,
117
–119

press pot/French press/melior,
105
–107

unusual methods,
167

vacuum brewer,
113
–115

Bunn automatic drip brewer,
86

Burma,
28

burr grinders,
82
–83

buying considerations.
See
selecting coffee

C

café americano,
160

café au lait,
166
,
167

café au lait à la Hollandaise,
167

café latte,
158

café macchiato,
154
–155,
160

café mélange,
164

café mocha,
158

café noir,
167

café royale,
164

caffeine,
16
,
127

calcium,
92

campfire coffee,
87
,
125

canned coffee,
14

cappuccino,
154
–155,
157

Capuchin monks,
157

caramel macchiato,
160

Catholic Church,
13

Catimor cultivar,
18

Catuai cultivar,
18

Caturra cultivar,
17
,
25
,
32

Celebes,
30

Central and South America,
23
–26

Ceylon,
13
,
14

characteristics of coffee,
36
–38

chicory,
148
,
166
,
167

China,
26
–27

chlorinated water,
92

Christianity,
13

cinnamon roast,
55

city roast,
55

civets,
29

Clement VIII (pope),
13

Clieu, Gabriel Matthieu de,
14

climate,
36

cloth filters,
94

coarse grind,
87
,
136

Coffee: From Plantation to Cup
(Thurber),
167

coffee industry, early,
13
–14

coffee plants, types of,
17
–19

coffeehouses,
13
,
15

coffee-to-water ratio,
91
,
128

Colombia,
23
–25

commercial roasters,
14
–15,
52

commodity coffee,
14
–15,
16

Costa Rica,
25

countries, coffee-growing,
23
–32

cowboy coffee,
87
,
125

cream,
145

creamers, non-dairy,
148

crema,
128
,
129
,
137
,
138

Cuba,
25

cultivars, coffee,
17
–19

cupping,
47
–49

cups, disposable,
144

D

degassing,
80

Democratic Republic of the Congo (DRC),
31

direct trade,
22

disc grinders,
82
–83

Ditting grinders,
83

drip grind,
86

drum roasting,
64
–67

dry cappuccino,
157

dry processing,
22
,
37
–38

Dutch coffee industry,
13
–14

E

El Salvador,
25

electric steam espresso makers,
134
,
136

England,
14
,
148

environmental impact of filters,
94

espresso

about,
127
–130

grinding and brewing,
136
–141

makers,
131
–135

recipes,
157
–164

espresso con panna,
162

espresso grind,
86

espresso martini,
162

espresso roast,
55

estate coffee,
22

Ethiopia,
12
–13,
32

extraction time for espresso,
131

F

fair trade,
21

farming standards,
36

filters,
93
–94

fine grind,
86
,
136

fines,
81

fire safety,
57

first crack,
52
,
53

flavored coffees,
148

fluid-air roasting,
68
–71

foam

espresso (
See
crema)

milk,
148
,
149
–155

food pairing,
144
–145

France,
14
,
148

freezing,
43

French coffee: café noir,
167

French press brewing,
105
–107

French roast,
55

freshness,
42
–43,
80

frothing milk,
148
,
149
–155

full city roast,
55

G

Geisha cultivar,
18

glass filters,
94

grades of coffee,
21

Greek brewing method,
121
–123

green coffee beans,
39
–41

grinders,
81
–85,
136

grinding and grinds,
85
–87

about,
77
–81

espresso and,
128
,
136
,
139

Guatemala,
25

H

hard water,
92
,
139

Harrar,
32

harvesting timing and seasons,
36
,
40
–41

Hawaii,
28
–29

history of coffee,
12
–16

Brazil,
23

China,
26

Colombia,
23

espresso,
128

India,
27

Java,
28

home roasting.
See
roasting

Honduras,
25

humidity,
58
,
136

hydrogen peroxide bleached filters,
94

I

ibrik method brewing,
121
–123

iced caramel macchiato,
160

iced coffee,
164

India,
27
–28

Indonesia,
13
,
28
–30

industrial revolution,
14
–15

instructions

brewing (
See individual methods under
brewing)

espresso,
133
,
140
–141

grinding,
83

roasting,
62
–63,
66
–67,
70
–71

steaming and frothing,
151
–153,
154
–155

Irish coffee,
162

Islam,
13

Italian roast,
55

J

Jamaica,
26

Java,
28
,
167

journals,
47

K

Kaldi the goat herder,
12

Kaveh Kanes,
13

Kenya,
32

Kona,
28
–29

Kopi,
29

L

Laos,
28

latte,
151
–153,
158

leaf rust,
14
,
19
,
26
,
29

Liberica species,
19
,
28
,
36

logs, cupping,
47

Louis XIV (king),
14

M

macchiato,
154
–155,
160

maintenance, grinder,
85

manual drip brewing,
97
–99

manual grinders,
84

manual piston espresso makers,
134
,
136

Maragogype cultivar,
18

marketing labels,
21
–22

martini, espresso,
162

Martinique,
14

Melior brewing,
105
–107

metal mesh filters,
94

Mexican coffee,
166

Mexico,
26

micro-roasting,
15
,
52

milk,
148
,
149
–155

mill grinders,
82
–83

minerals in water,
92
,
139

mocha (beverage),
30
,
158

Mocha (Yemen),
30
,
39

Mocha-Java,
28
,
29
,
45

Moka espresso maker,
30
,
133

monks, Capuchin,
157

Monsoon Malabar,
40

mortar and pestle,
85

mouse tail drips,
126
,
140

Muslims,
13

Myanmar,
28

N

Neapolitan flip/drip brewing,
109
–111

New England roast,
55

New World, arrival of coffee in,
14

Nicaragua,
26

nitrogen flushing,
80

non-dairy creamers,
148

O

Old Government Java recipe,
167

open pot brewing,
125

organic coffee,
21

origins of coffee

historical,
12
–13

regional,
23
–32

P

Pacamara cultivar,
18

Pache Comum cultivar,
18

pairing coffee,
144
–145

paper cups,
144

paper filters,
94

Papua New Guinea,
30

pepresso,
164

percolator brewing,
117
–119

Perry Mason,
164

Peru,
26

pH levels,
92

piston espresso makers,
134
–135,
136

pods, espresso,
135

popcorn poppers, roasting with,
68
,
69

presentation,
144

press pot brewing,
105
–107

processing,
37
–38

Proprietary Roast #1 blend,
45

Puerto Rico,
26

pulling espresso shots,
137
–141

pulverized grind,
85

pump espresso makers,
134
,
136

pyrolysis,
52

Q

Q-grading,
22

R

recipes,
91
,
156
–166

red eye,
160

regions, coffee-growing,
23
–32,
33

religion,
13

resources,
168
–169

reversible drip brewing,
109
–111

Rio coffeehouse prep,
167

roast tiles,
53

roasters, small-batch,
15
,
52

roasting

about,
51
–53

drum,
64
–67

fluid-air,
68
–71

home-, about,
57
–58

stovetop,
60
–63

temperature,
72
–73

roasts (types),
38

defined,
55

espresso and,
136

grinds and,
81

pairing with food,
144
–145

water and,
92

Robusta species,
19
,
28
,
36
,
148

ro-tap test,
81

Rwanda,
32

S

safety, roasting,
57

Salimba,
32

Saudi Arabia,
13

schale
,
158

science of roasting,
52
,
53

seasons,
36
,
40
–41

selecting coffee,
33
,
35

blends,
44
–45

characteristics,
36
–38

cupping,
47
–49

geographical origins,
23
–32,
33

green beans,
39
–41

roasted beans,
42
–43

serving equipment,
144

shade-grown coffee,
22

shot in the dark,
160

shots, espresso,
127
,
137
–141

Sidamo,
32

smoke,
58

sodium citrate,
148

sodium saccharin,
147

softened water,
92
,
139

South and Central America,
23
–26