Real Fresh Coffee How to Source, Roast, Grind and Brew Your Own Perfect Cup

Coffee is the most popular drink worldwide with around two billion cups consumed every day. More and more people are turning to good quality, fair trade coffee (premiumization); evident by the number of independent coffee shops opening up in towns and cities as well as the number of us playing home barista as the choice of specialist beans and professional coffee-making gadgets grows. This book is the ideal companion for those who want to understand more about how to source and brew quality coffee. Good coffee and wine have much in common, not least how the terroir of the crop affects the flavor profile of the finished coffee from different geographical areas, so that you can choose your beans with confidence. Whether you enjoy light and bright, warm and mellow, or dark and aromatic flavors, discover how to roast and grind your own beans and use the brewing guides to refine your coffee-making skills.

Gwilym Davies won the World Barista Championship in 2009. In 2011 he opened Prufrock, a London café and training center which won the Best Independent Coffee Shop at the 2012 European Coffee Awards. He is currently Representative and Head Judge for the WCE (World Coffee Events) and an Authorized Trainer for SCAE (Speciality Coffee Association of Europe). Ben Townsend has been in the coffee industry for 10 years. In 2009 he opened the Espresso Room, which was awarded best coffee in London by Time Out magazine. He has worked as a trainer at London School of Coffee for eight years. In 2007 he co-developed the UK’s first accredited coffee qualification. In 2013 he was a contributor to the SCAE Barista Diploma System and he currently acts as Coordinator for the SCAE UK Education Chapter.