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The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes Hardcover – October 9, 2012
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Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods.
Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor.
For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends.
Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more.
With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee.
- Print length240 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateOctober 9, 2012
- Dimensions9.81 x 1.03 x 8.74 inches
- ISBN-101607741180
- ISBN-13978-1607741183
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Featured Recipes from The Blue Bottle Craft of Coffee
Download the recipe for Biscotti Pizzetta Download the recipe for Brown Sugar and Winter Spice GranolaReview
-Danny Meyer, restaurateur and author of Setting the Table
“Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too. I’m still buzzing.”
-Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan
About the Author
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. More than a decade after starting out in a tiny converted potting shed in Oakland, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Center and Chelsea in Manhattan. In addition to its cafés, Blue Bottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention. See www.bluebottlecoffee.com for more.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco, CA.
A staff writer for the San Francisco Chronicle’s food section, TARA DUGGAN earned a James Beard Award for best newspaper column and was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book.
CLAY MCLACHLAN is an award-winning photographer specializing in food, wine, and travel. His work has been featured in numerous cookbooks, including Cooking with Chocolate, which garnered a World Cookbook Award. He divides his time between San Francisco and Italy.
Excerpt. © Reprinted by permission. All rights reserved.
I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee.
At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee. First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground coffee is exposed to water are all crucial factors in extraction. In this chapter, I’ll show you how to work toward mastering those variables for a few recommended methods of preparing coffee.
I’ll explain how to make beautiful pour-over coffee, step-by-step. I’ll also explain how to choose a grinder, use a nel drip, and a siphon, and even an ibrik for Turkish coffee, if you decide to explore those methods. Then I’ll delve into the murky waters of trying to write about making espresso. You may not leave the discussion convinced that you should buy a home espresso machine. But if you choose to go that route, I’ll tell you how best to do it.
Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.
French Press Coffee
For each 355 milliliters (12 fl oz) of water, use 20 to 35 grams (0.7 to 1.2 oz) of ground coffee, using more coffee if brewing a darker-roast coffee or adding condiments. For denser, lighter-roasted coffee or serving without condiments, I recommend the slotted-spoon method for removing grounds prior to plunging, with a brewing ratio of about 12 to 1, which translates to about 28 grams (1 oz) of coffee per 355 ml (12 fl oz) of water.
What You’ll Need
Good-quality water
Gram scale
Coffee beans
Coffee grinder, preferably a burr grinder
Thermocouple or other thermometer
French press
Chopstick or wooden spoon
Timer
Medium-size slotted spoon (optional)
However much finished coffee you wish to brew, put double that amount of good-quality water in a kettle or other vessel used only for heating water. (You’ll use some of the water to preheat the empty French press and cup.)
While the water is heating, weigh out the coffee; the amount depends on the brewing ratio you’ll use, for each 355-milliliter (12 fl oz) serving, use from 20 grams for a 15-to-1 ratio to 35 grams for a 10-to-1 ratio. Grind the coffee—not too finely. The grind should be gritty, resembling beach sand that’s pleasant to walk on, but not too powdery.
When the water is hot but not quite boiling, at about 198°F (92°C), remove it from the heat. Pour some of the hot water into the empty French press to warm it up. After a few seconds, pour the water from the French press into your cup to warm it as well.
Put the ground coffee in the press pot and pour the amount of water desired in a thin stream over the grounds. Gently stir the coffee with the chopstick. Place the stem on the pot with the filter about 1/2 inch (1.3 cm) above the grounds. Let the coffee steep for 3 minutes.
Remove the stem, and for a full-bodied final result, briefly and gently stir with a chopstick. For a finer-bodied coffee, don’t stir; instead, use a medium-size slotted spoon to remove the coffee grounds from the top of the pot.
Replace the stem and gently push the grounds down to the bottom of the pot. If the plunger thunks to the bottom with almost no resistance, your grind is too coarse. If you have to strain to get the plunger to the bottom of the pot, your grind is too fine. Using too fine a grind can be dangerous. If the stem torques as you’re wrestling with it, near-boiling water and coffee grounds could spray all over you. Ideally, the plunger will lower smoothly and gradually with 15 to 20 pounds (6.8 to 9.1 kg) of pressure. If you’re not sure what that feels like, press down on your bathroom scale with the flat of your hand until the scale reads 20 pounds (9.1 kg). It should take 15 to 20 seconds to push the plunger to the bottom.
When you have pushed the plunger down as far down as it will go, serve immediately.
Product details
- Publisher : Ten Speed Press; 39440th edition (October 9, 2012)
- Language : English
- Hardcover : 240 pages
- ISBN-10 : 1607741180
- ISBN-13 : 978-1607741183
- Item Weight : 2.31 pounds
- Dimensions : 9.81 x 1.03 x 8.74 inches
- Best Sellers Rank: #111,298 in Books (See Top 100 in Books)
- #63 in Coffee & Tea (Books)
- #152 in Gastronomy Essays (Books)
- #927 in Kitchen Appliance Cooking
- Customer Reviews:
About the authors
A staff writer for The San Francisco Chronicle’s Food section for over eleven years and the author of four cookbooks, Tara Duggan was the recipient of a 2002 James Beard Foundation Award for best newspaper column and was also nominated for a 2003 James Beard Foundation Award. Her decade-long San Francisco Chronicle column, "The Working Cook," ran in over a dozen other North American newspapers — including The Denver Post, The Chicago Tribune and The Toronto Star. Her work has appeared in The New York Times, Food&Wine, California Magazine and Yoga Journal.
Tara is a graduate of the California Culinary Academy’s chef’s training program and the University of California at Berkeley. She lives with her husband and two young daughters in San Francisco.
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Co. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now one of the country’s leading artisan roasters, with six cafés in the San Francisco Bay Area, roasteries on both coasts, a kiosk on the High Line, and locations in Rockefeller Center and Chelsea in Manhattan. In addition to their cafes, Blue Bottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi and others, and regularly garners national media attention. See www.bluebottlecoffee.com for more.
A self-taught baker, Caitlin Freeman is the resident pastry chef for Blue Bottle Coffee. A longtime owner of the San Francisco cake and sweets shop Miette, Caitlin made a name for herself creating simple and lovely cakes and cupcakes using local and organic ingredients. Inspired to bake by the confectionary paintings of California painter Wayne Thiebaud, Caitlin built a small cake shop in San Francisco's historic Ferry Building and a lovely candy store in San Francisco's Hayes Valley neighborhood. After selling Miette in 2008, she started the pastry program at Blue Bottle, creating small cookies and cakes that pair well with coffee.
Caitlin has earned national media attention for her desserts at the Blue Bottle Cafe in the San Francisco Museum of Modern Art. Creating desserts inspired by art on view in the muesum, she expresses her love of art in her working medium, pastry. Caitlin is a graduate of the University of California at Santa Cruz, where she studied photography. She lives in San Francisco with her husband, James, step-son Dashiell, and two big, sweet dogs.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers find this book provides an excellent introduction to coffee and its various processing techniques. It contains useful information on coffee equipment, as well as beautiful pictures and illustrations. The recipes are described as wonderful and the writing quality is praised as engaging and easy to understand. Many readers consider it a great gift for coffee enthusiasts and consider it a good value for money. They appreciate the authors' passion for coffee and clear explanations of roasting and brewing techniques.
AI-generated from the text of customer reviews
Customers find the book informative and engaging. They appreciate the comprehensive coverage of coffee growing, processing, and equipment. The author is knowledgeable about the subject and presents it well. Readers appreciate his patient explanations of the art of perfect coffee.
"...Stories personalize and humanize our experience. They're fascinating and memorable. They also make for excellent reading...." Read more
"...This is not a huge book, but it is crammed with a great deal of very specific advice and information that I found most helpful...." Read more
"...It was interesting to read about what they have set out to do and their recipes...." Read more
"...cover every variety (varietal) of coffee, this is an excellent introduction into the topic for those who want to know more about their daily grind...." Read more
Customers find the book's recipes appealing. They say it covers different brewing methods and provides instructions for making various types of coffee. The book also includes recipes for sweet and savory foods to accompany their morning cup of joe.
"...There are also those wonderful recipes in the second half of the book, contributions by his wife. I'm sure they will be of interest to many...." Read more
"...The section on roasting is very good and the section on espresso is particularly brutal and to-the-point...." Read more
"...In addition, the book comes with several recipes that look delicious...." Read more
"...It contains some tempting recipes for sweet and savory food to accompany good coffee morning, noon and night...." Read more
Customers enjoy the book's pictures and illustrations. They find it visually appealing and well-presented, with plenty of photos. The subject matter is described as in-depth and cutting-edge.
"...In addition, the book comes with several recipes that look delicious...." Read more
"...The photos are well done, and the writing is great. I appreciate how it gives advice on specific equipment. Thanks!" Read more
"This is a handsome, nicely illustrated and well written little book...." Read more
"...The food recipes are not of interest to me, though they look good. They take up like half the book." Read more
Customers find the book well-written and easy to understand. They appreciate the author's use of regular words instead of technical ones, and the concise style. The book offers an interesting perspective on coffee and the beginnings of Blue Bottle Coffee. Readers appreciate the detailed instructions for various coffee making processes. Overall, customers consider it a good non-fiction book written by skilled non-fiction writers.
"...I guess there's still some merit in having good non-fiction writers!..." Read more
"...is that the Freemans can write, really well, in an engaging and concise style...." Read more
"...The photos are well done, and the writing is great. I appreciate how it gives advice on specific equipment. Thanks!" Read more
"This is a handsome, nicely illustrated and well written little book...." Read more
Customers find the book a good gift for coffee enthusiasts.
"...Would make a great gift for any coffee geek or connoisseur." Read more
"...It is the perfect gift for the coffee lover in your life - at least, it was for the coffee lover in mine." Read more
"...It would make a great gift for the caffeine junkie in your life." Read more
"...The photographs are awesome, it is a very pretty book and makes a great gift. I made the scrumptious strawberry buckle." Read more
Customers appreciate the book's value for money.
"...(and immediately bought the Kindle edition), it strikes me as a very good value. Look through the preview and see if you don't agree...." Read more
"...research and detail, but is much easier to read and a fraction of the cost. Buy this book." Read more
"...Give it a go, it's one of the more affordable of the bunch too." Read more
"...capitalists have just joined Freeman in the ownership: great value to customers yields acceptable dividends to investors...." Read more
Customers appreciate the book's coffee content. They say the authors have a deep love for coffee and that passion shines through in this book. The book builds an appreciation for great brews with clear explanations for coffee enthusiasts.
"...The authors truly have a passion for coffee, and that passion shines through in this book...." Read more
"...You can tell from reading, this guy has a deep seated love of coffee. It really comes through in his writing...." Read more
"...tasted Blue Bottle coffee and learn how simple it is to brew really phenomenal coffee, you'll never look back." Read more
"Love Blue Bottle!!! The best coffee and finally recipes for my favorite snacks! Beautiful book beautiful photos...." Read more
Customers find the book informative about coffee roasting techniques. They appreciate learning about coffee bean growing, roasting, and brewing methods. Readers enjoy experimenting with roasting and brewing their own coffee.
"...the major coffee growing regions of the world, different methods of processing and roasting beans, and so on...." Read more
"...has a lot of information about coffee how it is grown different processing and roasting techniques, but what makes it interesting to read is how the..." Read more
"...tell the differences between good coffee and bad coffee, fresh roasted and old coffee, can determine the different notes in the flavor, but worst of..." Read more
"...ago and he has really enjoyed reading it and experimenting with roasting & brewing his own coffee...." Read more
Reviews with images
Love the book... but received with bent corners
Top reviews from the United States
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- Reviewed in the United States on July 20, 2014This is the third book I've read on the topic of Coffee, recently. It's also the one which has given me the most insight into the people who grow, roast, and serve this wonderful beverage. I feel a bit transformed, actually.
I thought the coffee revolution of the late '60's helped me to appreciate coffee more. I started buying Peet's, ground my own, and experimented with pour over, French Press, and home espresso methods. I was very happy with my morning cup. Then, a new generation of coffee aficionados came along to upset my apple cart. I'm simply blown away by the available information on the global coffee experience; who knew?
James Freeman is an artist with an active and clever mind. He can't seem to contain his fascination with producing the most amazing coffee experience on the planet. Kudos, James! Within his book he shares his informed insights thus helping us to better understand coffee growers, roasters, and baristas. In just over a decade (during a severe economic recession, no less...) he also managed to somehow create a world class business with a unique spin on the most traditional of consumer commodities. Color me impressed! Thanks for sharing!
Recently, I started roasting my own coffee. I thought this would be the sole improvement required to update my coffee game. Now, however, I'm aware that there's so much more to explore and understand. Who knew the Japanese had it all going on in terms of pouring coffee? Ever heard of the Nel Drip? Siphon coffee? Swan-necked pouring kettles? Not me, for sure. But I'm totally open to these new coffee experiences. Clearly, the Internet has allowed us to think more globally; even if you don't travel you can expand your awareness. This book, however, has given me exposure to information I somehow missed in my Google searches. I guess there's still some merit in having good non-fiction writers!
The abstract descriptions in this book have been exceptionally useful to me, as well. The author goes beyond consideration of times, temps, and the color of beans in order to describe his experiences while roasting, grinding, and making beverages. Some of it's presented a bit tongue-in-cheek, for sure, which I also appreciate; humor helps when you're a learner. If you've ever taken the plunge at writing you'll appreciate how hard it is to convey a sense or feeling via prose. It's often worth the effort, however. If your descriptions do click there can be an AHA! moment for the reader and they'll truly get your point. I can't wait for some of these epiphanies to occur for me. My roasts have clearly not been what you'd call exemplary, at least so far. But it's early days for me and I do feel encouraged to continue.
Clearly, we do not all have the requisite time or talent to achieve the excellence of a coffee professional. Then, again, why not see how far you can go on your own? This book is an excellent coaching tool no matter how big you dream. It can also help you define your limits, another useful parameter. Some equipment is simply too specialized or expensive for the average consumer, however; I get it. But there's a lot we can explore, even on a budget, and Mr. Freeman covers it all. Once informed, you are free to make your purchases, settle for less-than-the-best, or leave it up to the professionals. The choice is entirely yours, of course. But why not be informed? Then you can choose wisely.
Mr. Freeman also shares stories, his own as well as those of others. Personally, I remember stories far more easily than isolated facts. Stories personalize and humanize our experience. They're fascinating and memorable. They also make for excellent reading. The balance between narrative and factual information in this book is quite exemplary. I found it hard to put down. That's saying a lot, considering I'd already saturated my brain on this topic of late.
Overall, I'd say this is a compelling read no matter how much content you care to pursue. You can always come back for repeat visits should you decide to aim higher. There are also those wonderful recipes in the second half of the book, contributions by his wife. I'm sure they will be of interest to many. What's not to like?
- Reviewed in the United States on October 27, 2012I bought this for the Kindle and read the whole book shortly after receiving it (minus the recipes, I'm sure they're swell but I don't much enjoy baking). The section on roasting is very good and the section on espresso is particularly brutal and to-the-point. In so many words, the former seems like it should be difficult while the latter seems like it should be easier, but reality is the other way round. That said, you can't have good coffee from bad tasting beans, so knowing how beans ought to be roasted, rested, and ground is quite useful.
You can find these things elsewhere, of course, but the reason I plowed through the entire thing in the first day is that the Freemans can write, really well, in an engaging and concise style. This is not a huge book, but it is crammed with a great deal of very specific advice and information that I found most helpful. (For example, the advice to either go to a good cafe with a skilled barista, or be prepared to pay a lot of money for a heavy, balky Italian machine and then spend many hours learning to use it, is delivered unvarnished; the undeterred will then find very specific advice on grinding, tamping, pulling, and judging espressi, along with notes from the Blue Bottle locations regarding their strategy for blends of beans and single-origin coffees).
Considering that I was looking at another book that cost $45 until I flipped through the preview (and immediately bought the Kindle edition), it strikes me as a very good value. Look through the preview and see if you don't agree. Worst case, you lost a few minutes of your day, but if you are interested in what makes for a good cup of coffee (and what makes for an obsessive coffee purveyor!), I suspect you won't stop at that.
- Reviewed in the United States on January 12, 2013Nicely done book indeed. It shows you what the Freeman philosophy is in coffee and their unique approach to this ever so complicated subject matter. Everything has a very Blue Bottleness to it that is ever so interesting. They do branding well and this is a great example of it. It was interesting to read about what they have set out to do and their recipes. James if very inspired by the Japanese and he should, they are the true "OG" of the "third wave" coffee world. People are so diluted to think that the coffee world is revolving around the US and that the second wave helped pushed into the third. It's been the "third wave" for a while in the rest of the world, and none better than Japan as they have 30 years on their belt already. Great book to read, beautiful and nicely done. Would make a great gift for any coffee geek or connoisseur.
- Reviewed in the United States on June 13, 2017I almost bought this book a couple of months ago, but I decided on something else because of reviews. Now, I wish I had purchased it when I first saw it. Although it may not cover every variety (varietal) of coffee, this is an excellent introduction into the topic for those who want to know more about their daily grind. The information is presented in a concise and informed manner. In addition, the book comes with several recipes that look delicious. I can't wait to whip up a few (though I will say that they appear to be directed at those with advanced baking skills). This is a coffee table book that you will keep on your nightstand, and without a doubt read over and over. It is the perfect gift for the coffee lover in your life - at least, it was for the coffee lover in mine.
- Reviewed in the United States on April 1, 2014I didn't know much about coffee roasting or proper brewing methods, but this book lays out all the basics and I feel like I'm much better informed. My town has a couple fabulous roasters, but I never buy their beans, since I don't have the brewing know-how. Now, after I get a few new pieces of coffee gear, I feel like I can actually appreciate it the way it's meant to be. The photos are well done, and the writing is great. I appreciate how it gives advice on specific equipment. Thanks!
Top reviews from other countries
- Mucha ChiuReviewed in Canada on August 12, 2019
5.0 out of 5 stars Amazing book
very good gift
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Dino BorasoReviewed in Italy on November 25, 2020
4.0 out of 5 stars Consigliato
Ottimo libro per gli amanti del caffè, anche per chi vuole approcciarsi ad altri tipi di estrazione.
- johnReviewed in India on July 21, 2019
4.0 out of 5 stars Quick delivery
Good book
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Mr. idiazReviewed in Mexico on January 21, 2017
5.0 out of 5 stars Libro agradable y de alta calidad.
Bonito libro con mucha información útil para aquel que se siente perdido en el mundo del café. La información es bastante general pero muy util. James Freeman (dueño de Blue Bottle Coffee) es muy amable de compartir su experiencia en su recorrido con su cafetería y con el café. Buen libro para tener sobre la barra para clientes en cafeterías.
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Daniele LauriolaReviewed in Germany on November 12, 2014
5.0 out of 5 stars Must-have für Kaffeeliebhaber
Fundierter Hintergrund Informationen und ein ansprechend gestaltetes Layout machen dieses Buch zu einem must-have für Kaffeeliebhaber. Zusätzlich ist das Buch gespickt mit kleinen Anekdoten. Wie immer reicht dieses Buch zwar nicht um direkt der home-barista zu werden, dennoch werden realistische Einschätzung zur Anschaffung von Espressomaschine, -mühle und Co.