The Little Coffe Know-It-All : Serba-Serbi Kopi yang Harus Kamu Tahu

by Shawn Steiman, Prasojo & Ining Isalyas (Translato)

Tidak perlu keahlian seorang ilmuwan roket untuk bisa menyeduh kopi, namun bukan berarti hanya terdapat sedikit ilmu pengetahuan dibalik proses menanam, menyeduh, dan meminum kopi,

Dengan penulisan gaya F.A.Q yang menyenangkan, Shawn Steinman menyelidiki tentang seluk beluk kopi, mulai dari bibit hingga menjadi minuman, dengan menggabungkan penelitian terkini menjadi sebuah wacana kopi yang menarik dan hidup.

Entah Anda seorang pemula yang antusias atau profesional yang serius, Anda tidak akan pernah lagi memandang rutinitas mengopi anda dengan cara yang sama.

Genres: Nonfiction, Food, Cooking

254 pages

First published December 15, 2015

About the author

Shawn Steiman, Ph.D, is a coffee scientist, Q-grader, and consultant based in Honolulu, Hawai‘i. He is a graduate of Oberlin College and the University of Hawaii at Manoa.

His coffee research has included coffee production, entomology, ecology, physiology, biochemistry, organoleptic quality, and brewing. He owns Coffea Consulting, a coffee-centric consulting firm, and Daylight Mind Coffee Company, a multi-faceted business that includes a coffee roastery, a coffee house and a coffee school. Steiman regularly presents seminars, workshops, and tastings for both public and private events. In addition to 3 books, he has authored numerous articles in scientific journals, trade magazines, newsletters, and newspapers.

Reviews

[Joshua · Rating 5 out of 5]

This is one of the best books available if you want to look behind many of the myths and assumptions in specialty coffee. A simple example from the book is the authors exploration of the relationship between altitude and quality.

Friendly, humble writing style based on thorough research and analysis. Basically a must read for anyone who cares about the “why’s” of coffee.

Also, this is a fantastic gift for your coffee aficionado friends.

[Ziyad Khesbak · Rating 5 out of 5]

Clear, concise, and reads easily. This book focuses on aspects of coffee growing, drying, roasting, and cupping with content more relevant to laypersons than books with equivalent depth, carrying on that extra bit of scientific reference which makes it concrete and useful.

An efficient and enlightening read.

[Jericho Eames · Rating 4 out of 5]

This is a book that has no actual answers but still provided for a lot of insight. It's a book that poses a question but then the answers are vague because there are too many factors to consider to give an actual answer. Overall, I still learnt bit and enjoyed learning about coffee from such a scientific point of view.

[Yves · Rating 4 out of 5]

Shawn Steiman presents an exhaustive, tongue-in-cheek book that is worth reading.

Finish this book and you will laugh AND end up knowing more about coffee than most if not all of your friends.

My fave part? Learning about the airplane wing-shaped cups for coffee on the space station replacing straws, from the chapter on coffee in outer space of course 😂.

[Jaimie · Rating 4 out of 5]

Nice short chapters. Perfect for a 10 minute morning reading session with my coffee before the kids wake up!

[Steven S · Rating 3 out of 5]

FAQ kopi yang lumayan seru. Patut dibaca bagi yang ingin mendalami kopi. Terjemahan Indonesianya cukup baik. Rekomendasi bacaan bagi semua kalangan tentunya.

[htanzil · Rating 4 out of 5]

Buku ini berisi serba-serbi dunia kopi yang ditulis oleh Shawn Steiman, seorang doktor dalam bidang kopi, praktisi kopi spesialiti, konsultan kopi internasional, dan pemegang sertifikat Q-grader.

Secara komprehensif penulis menyajikan bahasan tentang kopo dengan cakupan yang luas mulai dari seluk beluk biji kopi hingga ketika kopi disajikan dalam sebuah cangkir. Dalam bukunya ini penulis membagi bahasannya ke dalam empat bagian.yang masing-masing bagian berjudul; 1) Seluk Beluk Biji, 2) Menyangrai, 3) Menyeduh, 4) Di Seputar cangkir.

Walau Shawn Steiman adalah seorang ilmuwan kopi namun dalam bukunya ini ia mencoba menguraikan seluk beluk tentang kopi semudah mungkin antara lain dengan penulisan gaya F.A.Q. dimana semua judul dalam bukunya ini merupakan pertanyaan-pertanyaan yang diantaranya sering ditanyakan oleh para pecinta kopi dan mereka yang baru mengenal dunia kopi misalnya;
- Apa benar kopi Lanang lebih enak?
- Bagaimana cara menyimpan kopi agar tetap segar?
- Apa yang perlu saya tahu agar bisa menyangrai kopi di rumah
- Bagaimana cara bikin kopi yang paling nendang?
dll.

review lengkapnya di sini :
https://bukuygkubaca.blogspot.com/201...

[Cristhian · Rating 4 out of 5]

Lo único malo que le encontré a este compendio de la ciencia (yep, estudios científicos y detallados sobre el café) que rodea al grano de café y por consecuente a la bebida, es el título. Vamos, hay algunos detalles que faltan para ser realmente un Know-it-all, pero lo encontré demasiado agradable.

4.2/5

[Trinity · Rating 3 out of 5]

The information in the book is good. However, the design is absolutely terrible. Small twisted font printed only a few shades darker than the color of the background page made for an extremely unpleasant and unnecessarily difficult reading experience. If you want to read this book, avoid the hard copy and see if there is an e-book version instead.

[J · Rating 2 out of 5]

This book is contains some very interesting food science and added the word organoleptic to my vocabulary. I like to think I've learned from it how to make a palatable cup of coffee on a more consistent basis. I have to score the editor and designer lower grades as readibility was sacrificed for the sake of esthetic appearance and there were at least a half dozen glaring typos left in.

[Sadewo Dewobroto · Rating 4 out of 5]

Good reference for anyone who start find out about coffee. several curious things about coffee scientifically explained in this book. Eventhough most of this book tell us about the truth, in the end coffee is about preference.

[HF Jaladri · Rating 4 out of 5]

It's about coffee 101.