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About Jessica Simms
Jessica Simms is a coffee-lover, fiction writer, freelance ghostwriter, and former barista living in PIttsburgh, PA. Her short fiction is widely published in literary journals, including Weave Magazine, Ampersand Review, and Menda City Review. She holds an MFA in creative writing from Chatham University.
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Books By Jessica Simms
Coffee is one of the most popular beverages in the world, and especially in the United States, where over 80% of adults are regular java drinkers.
A coffee shop can be more than just a place to grab a quick cup. Many of them double as social hubs or performing spaces, making them important fixtures in their community.
Coffee shop ownership is demanding, but they can also give you both financial and personal rewards in return for your time and effort.
If you’ve always dreamed of opening your own coffee shop, this book will get you started on the right path.
This book is designed to walk you through everything you need to know about coffee from the seed to the cup.
Books 1,2,3,4 and 7 from the "I Know Coffee" series
Terrific, up-to-date overview. One of the best coffee books available now. - Amazon Customer
The book begins with an overview of cultivars and varieties, and the major differences between the three primary coffee-growing regions (Africa, Asia, and the Americas). This chapter will also give an explanation of harvesting, processing and drying methods, and the ways those can impact the bean’s development and most prominent flavor notes.
For many the coffee-drinking experience is all about the complexity of the flavors, and blending beans can be very helpful in that regard. Beans can be blended either pre- or post-roasting; the second chapter of this book will walk you through the typical best practices for creating your own blends.
Keep in mind that the same bean can taste drastically different, depending on how dark you roast it. The basics of coffee roasting in this book following blending, though you can certainly swap the order in your own process if you’d prefer.
Finally, there’s the part of the process that the majority of people have at least a passing familiarity with: the grinding and brewing. These two aspects of the process are inextricably linked, with certain grind sizes working best for certain brewing methods. Each brewing method brings out its own unique characteristics of the bean; similar to roast levels, a bean that’s brewed as espresso could have a completely different flavor profile than the same bean brewed using a French press.
The book finishes with how professionals taste coffee, and how you can train your own palate to pick out the distinctive flavor notes.
I Know Coffee Series: Book 3
How a bean is grown determines its flavor potential, but it’s the roasting that brings those flavors out and creates the rich, complex flavors in the coffee that we drink.
Changing the roast level can bring out completely different notes and flavors from a bean, and is just as important to the cup’s ultimate profile as the growing and processing.
This book will explore how coffee beans are roasted, both in large-scale operations and by home enthusiasts.
- What roast levels work best with what beans
- How to roast for a certain brewing method
- What you’ll need to set up your own roaster at home
- What are the coffee roasting process and stages
- The different coffee bean types
- Where to get unroasted coffee beans
- Coffee roasting profiles
- How to roast your own coffee commercialy
- Traditional coffee roasting at home
- The perfect coffee roasting time
I Know Coffee Series: Book 2
Want to blend your own coffee? Then you need “coffee knowledge”.
How does coffee develop its distinctive flavors?
How to identify flavor notes?
What types of coffee beans are there, and which are the best coffee beans?
How to figure out which beans will complement each other?
What are the most popular coffee blends?
How about some blended coffee recipes?
How to go about mixing coffee beans?
Are there different blends of coffee and how do they differ?
This book will get you up to speed on everything you need to know to make your own coffee blends at home.
I Know Coffee Series: Book 6
A well-brewed shot is only the first step to creating the sweet taste and creamy texture latte and cappuccino lovers crave.
The steaming of the milk is equally important to making the perfect latte or cappuccino!
This book will walk you through the correct practices of steaming all varieties of milk, including non-dairy options, whether you’re using a commercial espresso machine or a hand-held frother.
You’ll also learn the differences between the various drinks and the basics of latte art, for when you’re ready to take your milk steaming to the next level.
Unlike what most people believe, you don’t need expensive equipment to steam milk and you can get pro results in your home kitchen. The only thing that is stopping you is having the know-how. If are serious about coffee, get this book, and read it!
I Know Coffee Series: Book 7
You’ve likely heard the coffee professionals in your local coffee shop or roaster talking about the different exciting flavor notes their beans produce—and have then found yourself disappointed when you brew the beans at home and just taste coffee.
Just like with tasting wine, developing your palate to pick out the subtle notes present in high-quality coffee beans can take time and practice, but will yield delicious dividends.
This book gives you a crash course in tasting coffee. It includes information on what notes you can often expect from different growing regions and roast levels, advice on how to train your palate, information on the tasting wheels used by professionals, and tips about how professional tasters brew their coffee to best taste the layers of flavors.
Some coffees are quite complex, with aromas and flavors that can be both subtle and fleeting. This book will help you learn how to taste it like a barista.
I Know Coffee Series: Book 5
Crema - or espresso foam or cream.
The layer of crema that forms on the top of an espresso shot is an integral component of the beverage, and arguably the defining characteristic of the brewing method. The presence of persistent, smooth crema is one of the best indicators of a well-poured shot, but achieving the desired texture, color, and taste can be tricky.
This book will give you a start to finish breakdown, from which varieties of coffee will produce the best crema to the right brewing practices and techniques to achieve consistent crema every time you brew. In this book you will find answers to questions like:
How to get crema on espresso coffee.
What makes a good espresso.
How to make thick espresso.
Perfect espresso extraction methods.
How to get more crema.
You don’t need to be a professional barista to pour great espresso shots.
With a bit of knowledge—and a lot of practice—you can make café-quality espresso shots in the comfort of your own kitchen.
I Know Coffee Series: Book 1
Whether you plan to start your own coffee farm or not, understanding the harvest process is the first step in developing your coffee knowledge. By the time you finish this book you will:
Discover the coffee bean’s life from the moment the plant starts to grow until it is dried at the mill.
Have an excellent insight into why certain coffee tastes the way it does.
Be able to make more educated guesses about flavor notes when buying coffee.
Know how to grow your own coffee if you really want to!
Questo libro è progettato per guidarti attraverso tutto ciò che devi sapere sul caffè, dal seme alla tazza.
Panoramica eccezionale e aggiornata. Uno dei migliori libri sul caffè disponibili al momento. - Cliente Amazon
Il libro inizia con una panoramica delle cultivar e delle varietà, per proseguire con le principali differenze tra le tre principali regioni di coltivazione del caffè (Africa, Asia e Americhe). Questo capitolo fornirà anche una spiegazione dei metodi di raccolta, lavorazione ed essiccazione e dei modi in cui questi possono influenzare lo sviluppo del chicco e le note di sapore più importanti.
Per molti l'esperienza di bere caffè riguarda la complessità dei sapori, e mescolare i chicchi può essere molto utile, in questo senso. I chicchi possono essere miscelati sia prima che dopo la tostatura; il secondo capitolo di questo libro ti guiderà attraverso le buone prassi per creare le tue miscele.
Tieni presente che lo stesso chicco può avere gusti drasticamente diversi, a seconda del tempo di tostatura. Le basi della torrefazione del caffè in questo libro seguono la miscelazione, anche se è sicuramente possibile scambiare l'ordine nel procedimento, se lo si preferisce.
Infine, c'è la parte del procedimento con cui la maggior parte delle persone ha perlomeno un po' di familiarità: la macinatura e la preparazione. Questi due aspetti del processo sono indissolubilmente legati, con alcuni gradi di macinatura che funzionano meglio per determinati metodi di preparazione. Ogni metodo di preparazione mette in evidenza le caratteristiche uniche del chicco; un po' come con i livelli di tostatura, un chicco preparato come espresso potrebbe avere un profilo aromatico completamente diverso rispetto allo stesso chicco preparato con una caffettiera francese.
Il libro termina spiegando il modo in cui i professionisti assaggiano il caffè, e come è possibile allenare il proprio palato a riconoscere le note distintive del gusto.
I Know Coffee Series: Book 4
The growing, processing, and roasting give a coffee bean its flavor potential, but proper grinding and brewing is the key to unlocking these flavors in your cup.
When you get done reading this book, you'll know the how and why of a variety of brewing methods, including espresso, drip, pour over, immersion, and cold brewing techniques.
Different brewing methods will bring out different flavors from the bean. The knowledge in this book will help you decide which method is the best one for your tastes--and how to do it right, so you get the same great taste every time you brew.