The Art and Craft of Coffee (31 page)

Southeast Asia,
28

soy milk,
148

space requirements, home-roasting,
57

specialty coffee revolution,
15
–16

species of coffee plants,
17
–19,
36

spices and coffee,
28

spitting,
48

Splenda,
147

steaming milk,
149
–155

stevia,
147

storage and shipping,
38
,
43

stovetop espresso makers,
133
–134,
136

stovetop roasting,
60
–63

Styrofoam cups,
144

sucralose,
147

sugar,
147

Sulawesi,
30

Sumatra,
29

sustainable farming,
21

sweeteners,
147

T

Talleyrand-Périgord, Charles-Maurice de,
157

tamping,
130
,
131

Tanzania,
32

tap water,
92
,
139

tasting,
47
–49

tea,
14

temperature

brewing,
91
,
129

roasting,
52
,
53
,
58
,
72
–73

serving,
145

terroir,
36

thermal carafes,
144

thermometers,
72
–73

Thurber, Francis (
Coffee: From Plantation to Cup
),
167

time, brewing,
91

Timor cultivar,
18

troubleshooting espresso,
138

Turkey,
13
,
79

Turkish coffee,
85
,
121
–123

tutorials.
See
instructions

Typica varietal,
17

U

Uganda,
32

V

vacuum brewing,
113
–115

vacuum grind,
86

varietals, coffee,
17
–19

Velvet Claws, The
,
164

Venezuela,
26

ventilation,
58

Vienna roast,
55

Viennese coffee,
164

Vietnam,
28

voltage requirements for home roasting,
58

W

wagon wheel grinders,
84

warming plates,
144

water,
92
,
139

weather,
58
,
136

wet processing,
22
,
37
,
38

Y

Yemen,
12
–13,
30

Yemen Mocha,
30
,
39

Yirge Chefe,
32

Z

Zassenhaus grinders,
84

Zimbabwe,
32

Acknowledgments

The following people have been so helpful and selfless in giving me their time, knowledge, and talents to create this book.

Ken Stevenson—Who sent a passionate enthusiast a plane ticket and introduced me to an industry.

Oren Bloostein of Oren’s Daily Roast—My friend for many years, I still can’t travel to Manhattan without visiting him and his Chemex.

Charlie Sarin of Coffee Express—For his insights and shared enthusiasm for collectibles.

Jim Reynolds of Peet’s Coffee and Tea—Either doesn’t know how to say no, or can’t.

Erna Knutsen and John Rapinchuk—For inventing the term
specialty coffee
.

Donald Schoenholt of Gillies Coffee—Phone friend and coffee historian.

Christy Thorns of Allegro Coffee—The best coffee taste detective I’ve met.

Bob Heniken—Who made me the first cup of coffee that tasted as good as it smelled.

Ian Bersten, author,
Coffee Floats and Tea Sinks
—Historian par excellence Liz Grassy of Chemex—For keeping the brewer alive.

Ken Davids, author,
Coffee
—For proving coffee is a viable topic for books.

Geoff Watts of Intelligentsia Coffee—For advancing the cause of selling in-season coffees and sharing his extensive photo library.

Mark Johnson of Intelligentsia Coffee—For his kind assistance during our photography shoot.

Frank Chambers—For his insights into coffee as an oil product, for testing my theories, and for giving me the ammo to take them public.

Scott Marquardt of Open Sky Coffee—For his passion for home roasting.

Dan Ephraim of Modern Process—For being the reigning expert on grinding.

Rasmy Buparat, Modern Process Lab Manager—For their countless grind tests.

Gery Smitt of Technivorm—For making the Volvo of brewers.

Aimee Markelz, Greg Fisher, Randy Pope, Bunn-O-Matic—For being a model company, and for your no-strings-attached help.

Joe Behm of Behmor Roasting—An inventor and kindred spirit.

George Howell of GH Coffee Company—Coffee visionary, fellow ENTP.

David Schomer of Café Vivace—For making espresso an engineering art.

Jim Cunningham of Cunningham Productions—For turning me onto espresso.

Carmen Cribari of Rancilio—For loaning the Rocky and Silvia, Chicago-style.

Angelo Forzano—For the loan of the wonderful La Pavoni piston espresso machine.

Linda Field of Capresso—If I ever can afford a PR person, you’re it.

Randy Layton, Mike Johnson and David Boyd, of Boyds Coffee—For superior coffee packaging (which almost obviated the grinding chapter).

Joe Bean—For a little bit of everything.

Patricia Sinnott—For tasting all my experiments and for allowing me to take over the house with coffee gear (and personalities) over the years.

Edmund Preston Sinnott—For his espresso chapter expertise and demonstrations.

Shaun and Cameron Sinnott—For their continued indulgence in their father’s eccentricity.

Marvin Hobbs—For keeping me sane.

Dr. Roberto Lang and Ann Ryan—For keeping me alive.

Rochelle Bourgault—For your saintly patience with me during the writing of this book.

Regina Grenier, Tom Petroff, Mary Studebaker and Michele Wilson—For your many hours working on the art and fact checking.

Margaret Swallow—For valuable insights regarding coffee botany that helped immeasurably.

About the Author

Kevin Sinnott, host of the how-to video
Coffee Brewing Secrets
and curator of the
coffeecompanion.com
website, is the U.S.’s foremost consumer coffee authority. His groundsbreaking Coffee Companion newsletter, which achieved a readership more than 10,000 strong, was the first publication to teach readers how to brew great tasting coffee, from water filters to coffee bean grinders to brewers. His latest project is missioncoffeecan, a web series following college students determined to win a national competition marketing their own brand of Guatemala coffee.

© 2010 by Quarry Books All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

First published in the United States of America by
Quarry Books, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: (978) 282-9590
Fax: (978) 283-2742
www.quarrybooks.com

Digital edition: 978-1-61058094-6
Hardcover edition: 978-1-59253-563-7

Library of Congress Cataloging-in-Publication Data
Sinnott, Kevin.
The art and craft of coffee : an enthusiast’s guide to selecting, roasting, and brewing exquisite coffee / Kevin Sinnott.
p. cm.
ISBN-13: 978-1-59253-563-7
ISBN-10: 1-59253-563-1
1. Coffee 2. Coffee brewing. I. Title.
TX415.S526 2010
641.3’373—dc22
2009052418

ISBN-13: 978-1-59253-563-7
ISBN-10: 1-59253-563-1

10 9 8 7 6 5 4 3 2 1

Cover Design: Rockport Publishers
Cover Image: Petroff Photography
Design and Layout: Visible Logic, Inc.
Photography: Petroff Photography, except pages 12, 15, 16, 18, 24, 27, 29, 31, and 37 by Geoff Watts of Intelligentsia Coffee
The recipes on page 168 are copyright Jura,
www.jura.com
.

Printed in China