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Coffee Basics: A Quick and Easy Guide Paperback – November 8, 1996
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From the Back Cover
With thousands of coffee bars and restaurants serving an endless variety of blends, roasts, and brews, ordering a specialty coffee drink has become as daunting a task as selecting a fine wine. How can you distinguish between great coffee and great hype? Read Coffee Basics.
Kevin Knox and Julie Sheldon Huffaker have filled this handy reference with hundreds of industry truths and trade secrets. You'll learn the fundamentals of coffee buying, brewing, and tasting; and develop an aficionado's ability to see beyond the expensive trappings of today's coffee explosion. You'll discover:
- The basic coffee facts: its origin, history, and many varieties
- Step-by-step methods for selecting, roasting, blending, and flavoring coffee "to taste"
- A coffee taster's glossary
- Simple charts showing grind progression, relative grinding times, and regional characteristics
- The scoop on decaffeinated, organic, and espresso beans
- Specialty coffee recipes
- Lists of the best sources for beans and professional equipment
Whether you make coffee at home or at a fine restaurant, Coffee Basics offers a bottomless cup of brewing knowledge and drinking pleasure.
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Top Customer Reviews
But I get a feeling of being rushed from one tidbit of information to the next. Just while I am almost within grasp of a certain concept or am about to form a picture of what it is trying to say it ends there without further detail. But it does repeat key information more than once throughout the book so you do walk away with greater knowledge than before.
If learning about coffee was compared to eating out, this book is best suited as either an appetizer or a desert. Appetizer to whet and get your brain ready to learn more about coffee, or as a desert, to catch up on and review over learned knowledge.
I guess that's why it is called "Coffee Basics" after all.
"A Perfect Cup" is a better selection in that it contains more information and better elaboration although that book is slightly dated being published in 1994. But coffee has been around way before 1994 so does it really matter?
The book covers a lot of topics which I like. A lot of coffee books cover history but not brewing methods or they talk about different brewing methods but not much on how the different regions may taste. This book talks about it all, very general overviews but enough to springboard your research to books that cover your desired topic more in-depth. There is an appendix with a great glossary of tasting terms that will help you describe what you are tasting; especially helpful if you like to keep tasting notes.
As the title says this is the basics. If you don't go into this book thinking you will get the be all, end all on the world of coffee you will not be disappointed. If you're like me and just starting to make the jump from the world of Folgers this provides just enough information to make you dangerous :)
Most Recent Customer Reviews
Book advertised as new, but obviously this book has been used for quite some time. The condition was good at best. Read morePublished 11 months ago by jason carrico
Good general coffee book, a bit too general in my mind. No enough on history and too quickly goes through terms. It is from 1997, so the post 2000 coffee shop reality is absent. Read morePublished 23 months ago by J. Elam
This book is excellent in describing and explaining coffee types and variations. My husband and I found it very useful.Published on October 19, 2013 by Dina Marie Papagni
This is a good read. The title says it all: the book is no more and no less than the basics. For someone looking to start learning about coffee, you can't go wrong with this book.Published on July 10, 2013 by Michael D'Onofrio
A good read. a good reference into making your best coffee at home.
Introduces new ideas for the various ways to make coffee.
This is a good book that explains in simple language about coffee basics. The history, origins and how beans are grown, picked and processed before roasting. Read morePublished on October 25, 2012 by Betty
Suddenly the scales have fallen from my eyes,I have been working for 30 years about coffee also experienced
to cultivate coffee. Read more
I particularly enjoyed the Chapter on Regional Character (pp 47 - 71). I disagree with description of Kenya as being a "... brooding heavyweight ..." page 39. Read morePublished on May 13, 2007 by Cameron Miller