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Coffee: How to buy it, how to brew it
Want to perfect your home brew? Or hone your barista skills? Let this book be your definitive guide to making the very best coffee.
From espresso expert Jason Scheltus, this book will help elevate your morning coffee to absolute brew perfection. Each step of the process--from the farm to your mug is unpacked. You'll learn about the properties of beans, like growing conditions, varieties, picking, drying, and roasting. Then the real nitty-gritty grinding, tamping, extraction, and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? This ultimate coffee guide tells all.
For those playing at home, this book demystifies the inscrutable realm of coffee paraphernalia. Chemex versus pour over. Moccamaster or Moka Express. Syphon and Cold Brew. Learn how to choose the right gadgets for your needs, keeping your countertop free of needless appliances. Did you know that there are seven different classifications of coffee grounds? Most homebrewers are, tragically, using the wrong one. Jason explains how to get your grind right, so you'll achieve the perfect coffee every time.
Whether you're a professional barista using a custom-built La Marzocco, or still clinging to the same ragged French press from your freshman dorm, there's always room to improve your coffee skills.
From espresso expert Jason Scheltus, this book will help elevate your morning coffee to absolute brew perfection. Each step of the process--from the farm to your mug is unpacked. You'll learn about the properties of beans, like growing conditions, varieties, picking, drying, and roasting. Then the real nitty-gritty grinding, tamping, extraction, and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? This ultimate coffee guide tells all.
For those playing at home, this book demystifies the inscrutable realm of coffee paraphernalia. Chemex versus pour over. Moccamaster or Moka Express. Syphon and Cold Brew. Learn how to choose the right gadgets for your needs, keeping your countertop free of needless appliances. Did you know that there are seven different classifications of coffee grounds? Most homebrewers are, tragically, using the wrong one. Jason explains how to get your grind right, so you'll achieve the perfect coffee every time.
Whether you're a professional barista using a custom-built La Marzocco, or still clinging to the same ragged French press from your freshman dorm, there's always room to improve your coffee skills.
- GenresFood
116 pages, Hardcover
Published April 23, 2019
2 people are currently reading
25 people want to read
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Displaying 1 - 8 of 8 reviews
January 10, 2026
Not intended for the home roaster, enthusiast or connoisseur. I did learn one practical thing worth remembering though:
Cooling your roasted beans in less than four minutes will not improve the flavor.
Roasted beans are best four to six days after roasting. (I may have read that elsewhere.)
Also:
The skill of the roaster master is tied directly to their particular make and model of machine and not readily or seamlessly transferable to other roasters.
The thermocouple on the roaster is supposed to measure the temperature of the “bean pile” but is often “misplaced” (installed in the wrong location?) and is measuring air temperature instead.
The diameter of the thermocouple influences its response time which matters since seconds count in determining when to end the roast.
“In general, mechanical drying results in an inferior flavor compared to passive drying.” (p.43) Passive drying means laying the beans out in the sun and raking them several times a day for up to ten days. Having a machine to assist has obvious advantages and mechanical drying has become popular in Brazil, Bolivia and Guatemala among other countries. This book was published in 2019 so this unfortunate development may have progressed further by now.
Cooling your roasted beans in less than four minutes will not improve the flavor.
Roasted beans are best four to six days after roasting. (I may have read that elsewhere.)
Also:
The skill of the roaster master is tied directly to their particular make and model of machine and not readily or seamlessly transferable to other roasters.
The thermocouple on the roaster is supposed to measure the temperature of the “bean pile” but is often “misplaced” (installed in the wrong location?) and is measuring air temperature instead.
The diameter of the thermocouple influences its response time which matters since seconds count in determining when to end the roast.
“In general, mechanical drying results in an inferior flavor compared to passive drying.” (p.43) Passive drying means laying the beans out in the sun and raking them several times a day for up to ten days. Having a machine to assist has obvious advantages and mechanical drying has become popular in Brazil, Bolivia and Guatemala among other countries. This book was published in 2019 so this unfortunate development may have progressed further by now.
November 20, 2021
For the coffee connoisseur. This book is an informative read for anyone wanting to understanding more about their daily cup. While it does go into details, I found it well researched and written and it has give me a greater appreciation for the industry as well as the art of making coffee. I have implemented a few of the recommendations and have the pleasure of enjoying a much improved coffee every morning.
August 25, 2022
A pretty short and insightful book about the ins and outs of coffee economics and running a cafe. Neither industry of which I plan to enter, but still a nice perspective shift considering I'm just a casual coffee drinker. Would absolutely recommend if you're into coffee! Unfortunately not really the right book for a consumer like me.
October 15, 2019
Don’t remember exactly when I finished it but regardless, found it a wonderful insight into the business side of coffee whilst also giving me different ideas for perfecting my home brew. Another Brisbane airport book :)
August 27, 2025
I love hearing from people who speak with a love for their field. I like coffee, but there is a romance and specificity in the vocabulary of someone who knows coffee and I got that from reading this book ❤️
This entire review has been hidden because of spoilers.
February 7, 2020
Interesting book, many facts & figures.
October 11, 2020
Conical grinder gang
November 14, 2023
Concise overview on the coffee supply chain, as well as some good considerations on brewing methods for both home and commercial cafe settings. A good primer before any deeper dives.
Displaying 1 - 8 of 8 reviews