The Complete Idiot's Guide to Coffee and Tea

by Arndorfer, Travis; Hansen, Kristine

• ISBN13: 9781592575442
• ISBN10: 1592575447
• Format: Paperback
• Copyright: 2006-09-05
• Publisher: DK Publishing, Inc.

Summary

You're no idiot, of course. Strong or weak, with or without cream and sugar, hot or cold-a good cup of coffee or tea is a natural part of your daily routine. Whether you're counting on a caffeine boost or need some herbal soothing, you've come to the right place.

Author Biography

Travis Arndorfer is the publications coordinator of Alterra Coffee Roasters and writes and edits three monthly newsletters-ùone for coffeehouses and retailers, one for Alterra-'s baristas, and one for consumers.

Kristine Hansen is a food and beverage writer for many publications, including Fresh Cup, Low Carb Energy, Organic Style, Milwaukee Magazine, and Wisconsin-'s largest weekly newspaper, Shepherd Express.

Table of Contents

Coffee: The Other Black Gold	p. 1
Bean Basics	p. 3
Oh, They're So Special(ty)!	p. 4
The History of Coffee	p. 5
Dancing Goats and Kaldi's Coffee Discovery	p. 6
Coffee Spreads Throughout Africa and Arabia	p. 6
Coffee's Arrival in Europe	p. 7
Notable Caffeinated Moments	p. 9
Viva la Bean! Coffee's Expansion to Latin America	p. 10
Java's Journey to the United States	p. 11
Where Coffee Grows Today	p. 13
Field of Beans: Growing and Processing Coffee	p. 15
A Closer Look at the Coffee Plant and How It Grows	p. 16
Air Is Air and Dirt Is Dirt...Isn't It?	p. 17
The Coffee Harvest: Time to Pick	p. 18
Coffee Processing Methods	p. 19
The Wet Method	p. 20
The Dry Method	p. 20
Pulped Natural/Semi-Dry	p. 21
Drying the Beans	p. 22
Cleaning, Sorting, and Grading the Beans	p. 22
Decaffeination Methods	p. 24
Solvents	p. 24
Water	p. 25
Carbon Dioxide	p. 25
Growing and Processing Coffee with a Conscience	p. 26
Got a Green Thumb?	p. 26
Geography for Your Tongue: Coffee Regions and Origins	p. 29
Why Origin Matters	p. 30
Mexico and Central America	p. 31
Mexico	p. 32
Guatemala	p. 32
El Salvador	p. 32
Honduras	p. 33
Nicaragua	p. 33
Costa Rica	p. 34
Panama	p. 34
South America	p. 35
Colombia	p. 35
Peru	p. 35
Brazil	p. 36
Bolivia	p. 37
The Caribbean and Hawaii	p. 37
Jamaica	p. 37
Other Caribbean Island Coffees	p. 38
Hawaii	p. 38
Africa and Arabia	p. 39
Ethiopia	p. 39
Kenya	p. 40
Tanzania	p. 40
Rwanda	p. 41
Yemen	p. 41
Asia and Indonesia	p. 42
India	p. 42
Sumatra	p. 43
Java	p. 43
Sulawesi	p. 44
East Timor	p. 44
Papua New Guinea	p. 45
Capturing Coffee's Flavor	p. 47
Now We're Roastin'	p. 49
The Roasting Process	p. 50
Drying Time	p. 50
First Crack: Where the Action Begins	p. 50
The Calm Before the Storm	p. 51
Second Crack: The Gateway to Dark Roasts	p. 51
Stopping the Roast	p. 52
How Roasting Affects Flavor	p. 52
Acidity	p. 52
Body	p. 53
Varietal Characteristics	p. 53
Roast Tastes	p. 53
How Dark Is Dark?	p. 54
The Perks of Home Roasting	p. 55
Savings Are in the Bag	p. 55
Fresh Is Best	p. 56
Your Way Tastes Great	p. 57
Getting the Green (Coffee Beans)	p. 58
Storing Unroasted Coffee	p. 59
Home Roasting Machines	p. 60
Fluid-Bed Roasters: Not Just Hot Air	p. 60
Drum Roasters	p. 61
Stovetop Roasting	p. 62
Oven Roasting	p. 62
Roasting Accessories	p. 63
Putting a Roast to Rest	p. 64
Cupping and Blending	p. 65
Understanding the Taste Experience	p. 66
Do You Taste What I Taste?	p. 67
Building Your Taste Vocabulary	p. 68
The Art of Cupping	p. 69
Set the Stage	p. 70
The Cupping Process	p. 71
Make It Your Own	p. 73
Blending: The Art of Mixing It Up	p. 73
Take a Taste Safari	p. 74
Collect Your Thoughts	p. 75
Build with the Power of Pyramids	p. 75
Birds of a Feather Flock Together	p. 75
Variety Is the Spice	p. 76
When to Blend: Preroast or Post?	p. 76
The Case Against Blending Altogether	p. 77
Brew Tools	p. 79
The French Press	p. 80
The Vacuum Pot	p. 81
Drip Brewers	p. 82
The Manual-Drip	p. 83
The Flip-Drip	p. 84
The Auto-Drip	p. 85
The Automatic Single-Cup Brewer	p. 86
The Percolator	p. 87
The Moka Pot	p. 88
The Ibrik	p. 89
Cold Brewing	p. 90
Choosing the Brewer for You	p. 92
Brewing Basics	p. 95
Good Water Makes Great Coffee	p. 96
Better Beans = Better Brew	p. 96
Getting the Goods	p. 97
Freshness Counts: Storing Your Beans	p. 98
The Refrigerator	p. 98
The Freezer	p. 99
Caution: Contents Should Be Hot	p. 99
Coffee-to-Water Ratio	p. 100
Getting into the Grind	p. 100
Making Your Bed	p. 102
Wash, Rinse, Repeat	p. 103
Troubleshooting	p. 104
Hold It! What to Do with Brewed Coffee	p. 105
The Espresso Family: Cappuccino, Latte, Americano, and More	p. 107
Easing Into Espresso	p. 109
What Is Espresso?	p. 109
Trying Espresso for the First Time	p. 110
Espresso Truths	p. 111
The Evolution of the Espresso Machine	p. 112
Espresso Machines of the Past	p. 112
At the Espresso Bar	p. 114
Espresso as Flavor	p. 115
Navigating the Cafe Menu	p. 117
Coffeehouse, Sweet Coffeehouse	p. 118
On the Menu: Espresso Drinks	p. 119
On the Menu: Nonespresso Drinks	p. 122
Regional Differences in Espresso	p. 123
Milk and Sugar?	p. 124
Coffee Drinks Around the World	p. 125
Espresso Equipment	p. 127
Pumping the Black Gold: Pump-Driven Machines	p. 128
Simply Semi-Automatic	p. 129
Automatically Espresso	p. 130
Super-Automatic Wonders	p. 130
Pods: Prepackaged Convenience	p. 131
Piston	p. 133
Steam-Powered "Espresso"	p. 135
Grinders	p. 136
Espresso Accessories	p. 137
Selecting Your Espresso System	p. 139
Extraction Basics	p. 141
Working With H[subscript 2]O	p. 142
Coffee and Espresso Blends	p. 143
Experiment, Experiment	p. 143
Consider the End Drink	p. 144
Blend Your Own	p. 144
Controlling Temperature	p. 144
Pulling Shots	p. 146
Dosing	p. 148
Overdosing	p. 149
Tamping Your Way to the Top	p. 149
Extracting All the Good	p. 150
Espresso Cleanup	p. 152
Milk Preparation	p. 155
Steaming and Frothing Defined	p. 156
Preparing Latte Milk and Cappuccino Milk	p. 157
Stretching the Milk	p. 157
Conditioning the Milk	p. 158
Choice of Milk?	p. 160
Whole Milk	p. 160
Skim (or Nonfat) Milk	p. 160
2 Percent and 1 Percent (Low-Fat) Milk	p. 161
Nondairy Milk Choices	p. 161
Soy Milk	p. 161
Rice Milk and Almond Milk	p. 162
Stand-Alone Milk-Frothing Devices	p. 162
French Press-Style Frother	p. 162
Handheld Frother	p. 163
Latte Art	p. 163
Creating Your Own Latte Art	p. 164
Etching	p. 166
Drink Making	p. 169
Making Cafe Drinks at Home	p. 169
What Size?	p. 170
Flavorings and Garnishes	p. 170
Drinks at a Glance	p. 170
Drinks of Champions	p. 172
Insieme	p. 173
Le Baron	p. 173
Kaffa Amubi	p. 174
Hemispheres	p. 175
Sweetness	p. 176
Black and White	p. 177
Affagato Gianduja	p. 178
Flower of Siam	p. 179
Tonka Mocha	p. 180
Black and White Coffee	p. 181
The Barista	p. 183
Meet Your Friendly Barista	p. 184
Traits of a Good Barista	p. 185
What a Barista Can Teach Us	p. 185
Yes, There Really Is a Barista Champion	p. 186
World Barista Championship	p. 187
United States Barista Championship	p. 188
Scoring for Champions	p. 189
Barista Schooling and Training	p. 190
Seattle Barista Academy	p. 191
American Barista and Coffee School	p. 191
Coffee School Down Under	p. 192
The London School of Coffee	p. 192
Copenhagen Coffee Academy	p. 192
Other Instructional Avenues	p. 193
Where Baristi Work	p. 193
Tea: From Crop to Cup	p. 195
The History of Tea	p. 197
What Is Tea?	p. 198
Types of Tea	p. 200
Tisanes: Herbal Infusion	p. 201
The Discovery and Spread of Tea	p. 201
Tea in China	p. 202
Tea in Japan	p. 203
Tea in India	p. 204
Tea in England	p. 204
Tea in America	p. 205
Tea-Related Inventions	p. 206
Tea for Medicinal Purposes	p. 206
Tea as Currency	p. 207
Growing and Processing Tea	p. 209
Growing Good Leaf and Bud	p. 210
The World's Tea Gardens	p. 210
Made in the Shade: Gyokuro and Matcha	p. 210
Plucking and Harvesting	p. 210
Tea Processing-What Color Is Your Tea?	p. 211
White Tea: The Innocence of Youth	p. 211
Green Tea	p. 212
Ooh, Oolong!	p. 212
Black Tea	p. 213
Pu-erh	p. 213
Making the Grade	p. 214
Decaffeination	p. 215
Methylene Chloride	p. 216
Ethylene Acetate	p. 216
Carbon Dioxide	p. 217
Do-It-Yourself Decaffing	p. 217
Teas of the World	p. 219
White Tea	p. 220
Green Tea	p. 220
Japan	p. 221
China	p. 222
Oolongs	p. 223
Blacks	p. 225
China	p. 225
India	p. 226
Sri Lanka	p. 227
Africa	p. 227
Pu-erh	p. 227
Blending In: Common Flavored and Blended Teas	p. 228
Tisanes: The Herbal or Nontea Teas	p. 229
An Introduction to Tisanes	p. 230
Common Tisanes	p. 231
Rooibos	p. 231
Yerba Mate	p. 232
More Sparkle in Your Cup	p. 233
Sweet and Fruity Cups: Brewing Tisanes	p. 237
Blending and Brewing Teas	p. 239
Blended Teas = One-of-a-Kind Flavor	p. 240
History of Blending	p. 241
Getting Started	p. 241
Blending Tips	p. 242
Blending Considerations	p. 242
Brewing-Bringing Out Tea's Best	p. 243
Putting Your Best Leaf Forward	p. 243
Storing Tea	p. 244
Using the Best Water	p. 245
Selecting Brewing Equipment	p. 245
Matching Water Temperature to Teas	p. 246
Infusing	p. 247
A Tea-Brewing Cheat Sheet	p. 248
Tea Culture and Rituals	p. 249
Tea Around the World	p. 250
China: Birthplace of Tea	p. 250
Egypt: Land of Red Tea	p. 252
Great Britain: Flying High (or Low)?	p. 252
India: Sugar and Spice	p. 253
Japan: Green and Serene	p. 254
Malaysia: Foamy Tea with Bubbles	p. 255
Morocco: Mint Is Nice	p. 256
Russia: From the Mouth of the Samovar	p. 256
Sri Lanka: Sweet Ceylons	p. 256
Tibet: Tea as Sacred Offering	p. 257
Turkey: Strong and Plentiful	p. 257
Uruguay: A Communal Drink	p. 257
Lost Traditions? Or Compassion for the Past?	p. 258
Establishing Your Own Tea Traditions	p. 258
Coffee and Tea's Holistic Side	p. 261
The Humane Side of Coffee and Tea	p. 263
Understanding the Labels	p. 264
Fair Trade: Ensuring a Living Wage	p. 264
Fair Trade 'Round the World	p. 266
Tea Growers Earn a Better Life, Too	p. 267
Skepticism About Fair Trade	p. 268
Relationship Coffees and Teas	p. 269
Greener Beans and Leaves	p. 270
Organic Coffee and Tea	p. 270
Shade-Grown Coffee	p. 271
Rainforest Alliance Certification	p. 272
Biodynamic Beans and Leaves	p. 273
Help for the Coffee Industry	p. 274
Coffee Kids	p. 274
When Disaster Strikes	p. 274
Help for Rwanda	p. 275
Cafe Femenino	p. 276
Government Support for Coffee with a Conscience	p. 276
To Your Health	p. 279
Caffeine: A Healthy Kick Start?	p. 280
Getting the Juices Flowing	p. 280
A Little Goes a Long Way	p. 281
Too Much of a Good Thing?	p. 282
Caffeinated Habits	p. 282
When Context Counts	p. 283
How Much Caffeine Is in Your Cup?	p. 284
The Misunderstood Brew?	p. 285
Brewing Methods	p. 285
Decaffeinated Coffee: Healthy Choice?	p. 286
Antioxidants to the Rescue	p. 287
Coffee: Cause or Cure?	p. 287
Parkinson's Disease	p. 288
Type 2 Diabetes	p. 288
Cardiovascular Disease	p. 288
Osteoporosis	p. 289
Coffee and Cancer	p. 289
Tea: Healthful Wonder?	p. 290
Tea Packs a Healthy Punch	p. 290
The Power of Processing	p. 291
Tea and Medical Conditions	p. 291
Cavities	p. 291
Weight Loss	p. 291
Cancer	p. 292
Heart Attacks	p. 292
The Hidden Health Risk	p. 292
All Things in Moderation	p. 293
Appendixes
Glossary	p. 295
Pairing Food with Coffee and Tea	p. 301
Coffee Resources	p. 305
Tea Resources	p. 309
Index	p. 313
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