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Большая книга кофе
Любите ли вы волшебный аромат только что приготовленного кофе? Современный человек уже не представляет свой день без чашечки этого бодрящего и согревающего напитка. Но много ли мы знаем о нём? Задумываемся ли мы о том, сколько преображений предстоит кофейному зернышку прежде, чем мы сможем насладиться любимым напитком? И почему вообще нам так сильно нравится кофе? Если только одна мысль об этом удивительном напитке заставляет ваше сердце биться чаще, и вы просто не можете пройти мимо любимой кофейни, то "Большая книга кофе" знаменитого миксолога и настоящего знатока своего дела, имевшего опыт плодотворного сотрудничества с Джейми Оливером, Тристана Стивенсона станет для вас настоящей находкой! Вы узнаете об истории возникновения вашего любимого напитка и о том, как он приобрёл такую огромную популярность во всём мире. Тристан подробно и со знанием дела описывает всё стадии приготовления кофе, а также необходимое для этого оборудование, приглашая читателя заглянуть за кулисы кофейной сцены. Кроме того, в "Большой книге кофе" содержится огромное количество хитростей и полезных советов по приготовлению этого напитка в домашних условиях, что особенно ценно, ведь после прочтения вы, безусловно, захотите угостить своих друзей самостоятельно сваренной чашечкой кофе! Но и это ещё не всё! Знаете ли вы, как найти идеальный френч-пресс? А как правильно выбрать кофе? На страницах "Большой книги кофе" вы не только узнаете самые вкусные рецепты кофе от Тристана Стивенсона, но и получите уникальные практические рекомендации, которые пригодятся не только начинающим, но даже опытным бариста. Если вы хотите погрузиться в удивительный кофейный мир, то "Большая книга кофе" осуществит ваше желание! Наслаждайтесь чтением и не забудьте о горячей чашечке ароматного кофе!
224 pages, Hardcover
First published March 15, 2015
208 people are currently reading
978 people want to read
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Displaying 1 - 30 of 42 reviews
July 20, 2015
Do you want to know about coffee? Then this book is for you.
Released in March this year, The Curious Barista's Guide to Coffee does a very good job of informing the reader about the coffee making process.
Every stage from farm-to-cup is covered in copious detail. The reader is lead through how coffee is grown, processed, roasted and ground in such a way that Stephenson's expertise shines through.
The book fully explores the diverse, often confusing world of coffee drinks. Different brewing methods are demonstrated with step-by-step, illustrated tutorials and the pros and cons of each are discussed.
Milk-based espresso drinks, from latte to flat white, are also discussed and there is a really fun introduction to producing latte art which I wish I had had when I was a barista!
Coffee's history receives solid attention. The book starts with a general history of coffee and more specific information, such as the development of grinders, is included in the appropriate chapters.
Where the book is not so strong is the end chapters, focussing on coffee-based recipes, coffee varieties and coffee growing countries.
While the recipes are generally fun and it is an enjoyable addition to the book, some do make use of additive ingredients such as xanthan gum and carrageenan (lambda class). Scary titles aside, these chemicals admittedly seem fairly harmless.
However, I am personally against hurling unnecessary chemicals into things and there seems little need to include them in home cooking. For instance, I cannot see how espresso would be so destructive to the structure of a basic ice cream recipe as to require the inclusion of extra chemicals.
The chapters on coffee varieties and growing regions suffer due to brevity. Only the briefest of introductions can be given which, given the complexity of coffee, is of limited use. In fairness, these topics have huge scope and really are beyond the focus of this book, requiring one of their own to discuss properly. This being so, the chapters are a fun introduction to promote further study.
The tone and layout of the book are highly enjoyable. The tone of the prose is informal yet informed. It feels as though Stephenson is speaking directly to the reader and pertinent reminiscences from his life in coffee add to the enjoyment of the read.
Some might find annoying his insistence on the highest standards of coffee, including singing the praises of home grinders, and mildly snobbish disregard for lesser forms of the drink.
However, he goes into such details about coffee flavour and how it achieved that it is easy to understand his perspective and he is never shy of discussing the coffee he would clearly consider bilge-water, even detailing the various processes of producing instant coffee.
The layout of the book is great fun. It is exceedingly well illustrated and a blocky, cafe-style typeface printed on pages made to look like coffee bean sacking really puts one in the mood to read on.
The Curious Barista's Guide to Coffee is thorough, highly readable guide to how coffee is produced and brewed and anyone who reads it will come away with a deep respect for this most complex of drinks.
However, for those looking for a guide to coffee varieties and the character of the different growing regions, they might do better to look elsewhere - always bearing in mind that the processes described in this book will have a huge impact on the final flavour of any raw bean.
Overall * * * * * - An extremely thorough, farm-to-cup guide to producing coffee, let down slightly by average chapters on coffee varieties and growing regions.
Presentation * * * * * - Perfectly pitched design puts one in the mood for coffee while the prose style makes one feel as though one is having an informal chat with a coffee shop barista during a quiet period.
Quality of Information * * * * * - Extremely thorough, coming from a highly knowledgeable and enquiring source.
Range of Information * * * * - Other than a thorough examination of coffee varieties and growing regions, every conceivable aspect of coffee is covered.
Price * * * * * - For £16.99, this is an excellently priced book for such expertise.
Will I Take This Off The Shelf For Reference? - Yes.
Published originally on my food blog, The Hungry Seagull http://thehungryseagull.blogspot.co.uk/
Released in March this year, The Curious Barista's Guide to Coffee does a very good job of informing the reader about the coffee making process.
Every stage from farm-to-cup is covered in copious detail. The reader is lead through how coffee is grown, processed, roasted and ground in such a way that Stephenson's expertise shines through.
The book fully explores the diverse, often confusing world of coffee drinks. Different brewing methods are demonstrated with step-by-step, illustrated tutorials and the pros and cons of each are discussed.
Milk-based espresso drinks, from latte to flat white, are also discussed and there is a really fun introduction to producing latte art which I wish I had had when I was a barista!
Coffee's history receives solid attention. The book starts with a general history of coffee and more specific information, such as the development of grinders, is included in the appropriate chapters.
Where the book is not so strong is the end chapters, focussing on coffee-based recipes, coffee varieties and coffee growing countries.
While the recipes are generally fun and it is an enjoyable addition to the book, some do make use of additive ingredients such as xanthan gum and carrageenan (lambda class). Scary titles aside, these chemicals admittedly seem fairly harmless.
However, I am personally against hurling unnecessary chemicals into things and there seems little need to include them in home cooking. For instance, I cannot see how espresso would be so destructive to the structure of a basic ice cream recipe as to require the inclusion of extra chemicals.
The chapters on coffee varieties and growing regions suffer due to brevity. Only the briefest of introductions can be given which, given the complexity of coffee, is of limited use. In fairness, these topics have huge scope and really are beyond the focus of this book, requiring one of their own to discuss properly. This being so, the chapters are a fun introduction to promote further study.
The tone and layout of the book are highly enjoyable. The tone of the prose is informal yet informed. It feels as though Stephenson is speaking directly to the reader and pertinent reminiscences from his life in coffee add to the enjoyment of the read.
Some might find annoying his insistence on the highest standards of coffee, including singing the praises of home grinders, and mildly snobbish disregard for lesser forms of the drink.
However, he goes into such details about coffee flavour and how it achieved that it is easy to understand his perspective and he is never shy of discussing the coffee he would clearly consider bilge-water, even detailing the various processes of producing instant coffee.
The layout of the book is great fun. It is exceedingly well illustrated and a blocky, cafe-style typeface printed on pages made to look like coffee bean sacking really puts one in the mood to read on.
The Curious Barista's Guide to Coffee is thorough, highly readable guide to how coffee is produced and brewed and anyone who reads it will come away with a deep respect for this most complex of drinks.
However, for those looking for a guide to coffee varieties and the character of the different growing regions, they might do better to look elsewhere - always bearing in mind that the processes described in this book will have a huge impact on the final flavour of any raw bean.
Overall * * * * * - An extremely thorough, farm-to-cup guide to producing coffee, let down slightly by average chapters on coffee varieties and growing regions.
Presentation * * * * * - Perfectly pitched design puts one in the mood for coffee while the prose style makes one feel as though one is having an informal chat with a coffee shop barista during a quiet period.
Quality of Information * * * * * - Extremely thorough, coming from a highly knowledgeable and enquiring source.
Range of Information * * * * - Other than a thorough examination of coffee varieties and growing regions, every conceivable aspect of coffee is covered.
Price * * * * * - For £16.99, this is an excellently priced book for such expertise.
Will I Take This Off The Shelf For Reference? - Yes.
Published originally on my food blog, The Hungry Seagull http://thehungryseagull.blogspot.co.uk/
October 14, 2020
Chock full of interesting information about coffee—growing, roasting, brewing, recipes—this is a beautiful book. I loved the page feel, photos and layout. I also learned a great deal about the coffee we love and a few things about improving technique in grinding coffee, brewing, pulling a shot or steaming milk. It was a fun read.
However, I found the author’s opinions a bit too much for a book—better reserved for a blog—and grew fatigued by his tone. He recommends freezing coffee beans, spurns anyone choosing to try making espresso at home (suggesting a Nespresso instead). I’d perhaps take these suggestions to mind, except, the author cites none of his sources (even for history of coffee, a great deal of chemistry and science) and he doesn’t even establish his coffee credentials. A better supported book would better increase my confidence in learning to make good coffee.
However, I found the author’s opinions a bit too much for a book—better reserved for a blog—and grew fatigued by his tone. He recommends freezing coffee beans, spurns anyone choosing to try making espresso at home (suggesting a Nespresso instead). I’d perhaps take these suggestions to mind, except, the author cites none of his sources (even for history of coffee, a great deal of chemistry and science) and he doesn’t even establish his coffee credentials. A better supported book would better increase my confidence in learning to make good coffee.
January 16, 2026
Buena lectura para iniciar en el mundo del café, tiene información muy útil, mayormente historia y es entendible aunque a mí opinión se encuentra un poco desactualizado y me hubieran gustado datos más técnicos
August 7, 2018
Great coffee table book but when you need to learn how to make a specific coffee, as in my new job, you are forced to read a whole chapter and yet still, you are left in limbo because the author doesn't get to the point..he instead puts the focus on the history of the particular coffee you want to make. This book would have been much better if there were a few pages of recipes as opposed to reading a whole chapter about espresso wondering if you have to use the steamer and the answer is no...And I didn't even learn this by reading it.
April 28, 2019
Nice entry level book for coffee lovers. I honestly think that author could be a bit more technical and detailed but probably I’m just spoiled by geeky books like ‘On food and cooking"
July 30, 2025
4/5 – I would recommend.
It’s been some time since I worked in coffee and earned my barista certificate.
This book was not only a helpful refresher, but also quite informative. I found myself learning things about coffee I hadn’t considered before.
This 200-page volume covers the history of coffee, how it’s harvested, the roasting process, brewing methods, latte art, a variety of recipes, and a brief appendix on coffee regions and purchasing. It’s a great introduction for anyone looking to explore the world of coffee.
Some reviewers mentioned they didn’t like the author’s personal opinions, but I think that’s poor criticism. Stephenson is a master of his craft, and coffee—as a product to be consumed—naturally involves a degree of subjectivity.
On the downside, I wish there were smaller pictures integrated throughout the text. The last 50 or so pages feature full-page images that take up a lot of space.
It’s been some time since I worked in coffee and earned my barista certificate.
This book was not only a helpful refresher, but also quite informative. I found myself learning things about coffee I hadn’t considered before.
This 200-page volume covers the history of coffee, how it’s harvested, the roasting process, brewing methods, latte art, a variety of recipes, and a brief appendix on coffee regions and purchasing. It’s a great introduction for anyone looking to explore the world of coffee.
Some reviewers mentioned they didn’t like the author’s personal opinions, but I think that’s poor criticism. Stephenson is a master of his craft, and coffee—as a product to be consumed—naturally involves a degree of subjectivity.
On the downside, I wish there were smaller pictures integrated throughout the text. The last 50 or so pages feature full-page images that take up a lot of space.
May 16, 2024
A soulful book of coffee, including its history, makings, methods, and more. The scientific parts were sometimes too technical for me, but it became very helpful as the book analyzed brewing techniques. I exited my journey with this book knowing a lot more about making a good cup of coffee. The sections on various brewing techniques and coffee-related recipes were fantastic! One complaint: the book lacks citations for many of the facts and technicalities. Stephenson certainIy knows a lot about coffee, but it would have been nice to see sources in the history and scientific sections. Nonetheless, I am excited to tinker with various coffee methods in this book and I am sure I will return to it for reference.
April 27, 2020
Your well-made cup is far more complicated than I ever thought.
May 2, 2016
Interesting and beautiful but exactly what you'd expect if you told someone they had to write 192 pages on coffee. Intense would be the closest single word.
Water has to be exactly 72deg Celsius and has to be purified to remove any off-flavours, you have to witness the roast or at least have a roast date stamped on the package, use within 5 days, special cups, special milk, blah blah... I love my coffee but this was a little on the ridiculous side.
The single biggest take out for me was the 1:15 coffee to water ratio.
Still a very informative read but more of an instruction manual on how to be THAT guy in a coffee shop than a coffee enthusiasts guide.
Water has to be exactly 72deg Celsius and has to be purified to remove any off-flavours, you have to witness the roast or at least have a roast date stamped on the package, use within 5 days, special cups, special milk, blah blah... I love my coffee but this was a little on the ridiculous side.
The single biggest take out for me was the 1:15 coffee to water ratio.
Still a very informative read but more of an instruction manual on how to be THAT guy in a coffee shop than a coffee enthusiasts guide.
April 23, 2023
Liquid luck
For centuries, our beloved coffee has held a cherished place within the culture of refined beverages. Its journey towards becoming the most consumed brew is accompanied by equally fascinating tales of techniques and technologies that have elevated our multifaceted sensory experience to new heights. Coffee has undoubtedly played a significant role in shaping our culinary history, as eloquently chronicled by the professional wordsmith, Mr. Tristan.
The harmonious ode to the wonders of coffee begins like any other natural resource: blossoming and ripening on a tree. And like any other natural resource eligible for production, there lies interesting stories. The intertwined path between romanticized idealism nurtured by the first coffee houses encompasses an entire economical odyssey: From establishments ban attempts to avoid political treason, social upheaval, foreign trade embargoes all the way to economic depression and political instability.
The journey to our cups involves in a vast quality system designed to maintain and unlock specific, long-lasting effects on the coffee’s character. The system is an altogether a complex and at time, a violent process which has resulted in the refinement of many methods over the centuries. These methods vary from places to places, catering to different intended brewing methods, but sharing a universal design: Processing, roasting, grinding, brewing, and base-brewing.
Mr. Tristan’s eloquence turns the bloom of every cup in a worth-telling story. Whether it's the convenience of instant coffee or the boldness of espresso, the smoothness of cold brew or the artistry of latte pouring, every method offers a unique flavor profile waiting to be explored. From the classic French press to the decadent white Russian, each brew method adds to the history and tradition of coffee-making. Trying a new method with its own story and flavors is an adventure in itself, and continues the rich legacy of coffee.
Link to my highlights: https://drive.google.com/file/d/1ywTU...
For centuries, our beloved coffee has held a cherished place within the culture of refined beverages. Its journey towards becoming the most consumed brew is accompanied by equally fascinating tales of techniques and technologies that have elevated our multifaceted sensory experience to new heights. Coffee has undoubtedly played a significant role in shaping our culinary history, as eloquently chronicled by the professional wordsmith, Mr. Tristan.
The harmonious ode to the wonders of coffee begins like any other natural resource: blossoming and ripening on a tree. And like any other natural resource eligible for production, there lies interesting stories. The intertwined path between romanticized idealism nurtured by the first coffee houses encompasses an entire economical odyssey: From establishments ban attempts to avoid political treason, social upheaval, foreign trade embargoes all the way to economic depression and political instability.
The journey to our cups involves in a vast quality system designed to maintain and unlock specific, long-lasting effects on the coffee’s character. The system is an altogether a complex and at time, a violent process which has resulted in the refinement of many methods over the centuries. These methods vary from places to places, catering to different intended brewing methods, but sharing a universal design: Processing, roasting, grinding, brewing, and base-brewing.
Mr. Tristan’s eloquence turns the bloom of every cup in a worth-telling story. Whether it's the convenience of instant coffee or the boldness of espresso, the smoothness of cold brew or the artistry of latte pouring, every method offers a unique flavor profile waiting to be explored. From the classic French press to the decadent white Russian, each brew method adds to the history and tradition of coffee-making. Trying a new method with its own story and flavors is an adventure in itself, and continues the rich legacy of coffee.
Link to my highlights: https://drive.google.com/file/d/1ywTU...
January 9, 2023
Even if, like myself, you've spent the better part of a decade drinking more than two cups a day, exploring different roasts, and trying different methods of turning bean into liquid gold, Tristan Stephenson's deep dive into coffee has something valuable for you to learn that will enhance your coffee experience. From how and where coffee is processed to methodology behind brewing the best cup, Stephenson is a coffee guru.
June 10, 2019
I have to stand back, mug in hand, and salute the author. He has certainly examined his subject matter in a level of detail that is admirable. I enjoyed the opening chapter on how the coffee plant got started - it's all about goats and petty theft!
I got slightly lost in the absolute detail of the production processes but again I am in awe that it exists in such detail.
I got slightly lost in the absolute detail of the production processes but again I am in awe that it exists in such detail.
July 3, 2020
Öyle sanıyorum bu kitabı 2016 yılından beri ara ara okuyorum. Çok detaylı bilgi veren, kaliteli fotoğraflarla hazırlanmış ve kahve konusunda oldukça doyurucu bilgilere sahip bir kitap. Özellikle tarihçe kısmında güzel bir anlatımı var.
Uzun zaman sonra bu kitabı diğer kahve kitabımla birlikte bitirmenin mutluluğunu yaşıyorum :)
Uzun zaman sonra bu kitabı diğer kahve kitabımla birlikte bitirmenin mutluluğunu yaşıyorum :)
January 10, 2023
This was a fun and informative read! Tristan Stephenson packs a lot into this little book—starting with the first recorded discovery of coffee beans all the way to current methods for making today’s most popular coffee drinks.
I found the history and development of coffee making methods so fascinating. And as a barista (I’m new to this job) I’ve already found some of the information in this book to be helpful in understanding my job better and answering questions from curious customers.
Loved it ☕️
I found the history and development of coffee making methods so fascinating. And as a barista (I’m new to this job) I’ve already found some of the information in this book to be helpful in understanding my job better and answering questions from curious customers.
Loved it ☕️
March 25, 2018
Such an amazing book, one of the best books I ever read. Definitely a must read for those ones who love coffee. Many things about the art of coffee brewing started to make sense after I have read this book. It's worth the reading!
June 15, 2019
Definitely LOVE this book!
If you are a barista or just a cup of joe person this book has it all!
Loved all the different ways coffee can be created, as well the history!
Definitely on my book shelf for life.
If you are a barista or just a cup of joe person this book has it all!
Loved all the different ways coffee can be created, as well the history!
Definitely on my book shelf for life.
August 5, 2019
skim read like a textbook -- super dense. was surprised to learn exactly how much processing coffee has to go through before it turns into the 5-dollar vanilla scented bag of grounds I buy from Marshalls.
August 12, 2021
This book really helped me improve my espresso making. I learnt a lot about brew ratios and how to properly steam the milk. Look forward to trying out some of the other drink recipes like the iced coffee. Great book when you want to take that next step in your home barista skills
May 17, 2023
Honestly made me hate coffee connoisseurs; written very pretentiously with constant strays at instant coffee. It made it hard to understand and hard to respect the author. I'm noticing a trend of these gastronomy hobby books being written very confusingly and for the hobbyists themselves.
June 1, 2024
Lots of really good info on the history of coffee. Brewing methods, recipes and techniques. Makes a generally good reference guide for the enthusiast as well however it’s littered with a number of grammatical errors that I personally found distracting and annoying.
November 18, 2017
Really informative, written in an easy to understand style.
April 25, 2019
I took my time reading this so as to really study it and coffee. I found this book informative and easy to understand.
July 3, 2019
Хорошая книга для начинающих разбираться в кофе. Немного истории, химии. Достаточно понятная терминология. Плюсом является детальное описание разных способов приготовления.
January 6, 2020
All you need to know about coffee. Very instructive.
April 14, 2020
+ Costa Rica made Robusta coffee illegal in 1989, such is its commitment to high quality coffee
This entire review has been hidden because of spoilers.
December 27, 2020
Good primer on coffee... it introduced me to new techniques like the AeroPress.
December 29, 2020
As someone who really just likes coffee and wanted to know more about this beverage, I think it’s an entertaining and informative read. Maybe not the most in-depth book out there for coffee connoisseurs, but alas, not everyone can be pleased at once.
December 13, 2021
I dont read him but i have a lot of expectatives
January 11, 2022
Loved reading the history, but so many typos and grammatical errors made it difficult to trust the authority of the author.
May 4, 2022
Interesting read on the brewing styles and history of coffee.
Displaying 1 - 30 of 42 reviews