Im pretty sure that most people will not understand the complex and extremely delicate journey that coffee actually takes. I for one was totally unaware before reading this book (which I have not yet finished) 'Real Fresh Coffee'.
The book starts at the very beginning of the coffee's life and takes you through every aspect that is involved. Including its origins, the drying, roasting, brewing, and the whole culture of coffee right from history to the present.
There is a phenomenal amount of information that is in this book. Reading it and understanding it is when you truly start to understand what goes in to the production of speciality coffee.
The writers, Jeremy Torz and Steven Macatonia are able to talk you through how the origins of a particular coffee, whether it is Brazil or Kenya and how they taste different and explain why it is that it does taste that way.
The infamous flavour wheel. I can openly say I do not understand where they get these flavours and 'aromatic characteristics' from, as it is described in the book. However I am learning and I am sure I will have that day when I, just get it!
They have adopted the idea that coffee is like wine. If you go to a wine tasting you hear descriptions such as fruity and acidic. If you think of selecting wine you may select it on its different tastes (although the majority of the time its on cost, right?).
This same descriptive context can be used for coffee beans depending on their origin and how they are grown and produced. Like I say there are hundreds of ways that this can be done. I am determined to be able to speak this alien language and understand the very complex and differing tastes that coffee can give.
All the different variables that can cause the coffee to taste a particular way and the many different processes that it must go through to end up in your cup with a rich creamy milk to compliment it.
As well as explaining every single step of where coffee comes from, how it is grown and the different steps that have to be undertaken there are many different guides and 'how to's' to help you produce the best coffee for yourself.
For those who are not sure what the differences are from a Latte to a Macchiato (oh and by the way your Starbucks caramel macchiato is far far from the original macchiato).
My favourite up to pres for me is the Flat White, it has the perfect ratio of milk to coffee plus its a slightly longer drink than my previous favour the Cortado. Try it out!
By far the most mainstream aspect of speciality coffee is the impressive coffee art. Managing to rest the textured milk on the crema (top) of the coffee in a satisfying pattern is extremely challenging and I commend all baristas who are able to repeat this skill coffee after coffee.
For many the espresso is the only type of coffee that is known mainly because it is used all over the country in your main stream shops. However this is not the only brewing option and this book takes you through all the methods such as Pour over, Stove top Aeropress etc.
Have I babbled on about how fantastic this book is for coffee lovers or like me addicts?
I hope this has informed you that there is a bigger and better world out there than your standard Costa.
If I were to compare your main stream coffee shops to the specialty coffee shops your Costa would be like Primark and your speciality shops would be Gucci. Not to mention how much more of a chilled and unique atmosphere you receive from a speciality coffee shop.
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