Brewing a Fresh Pot, From Bean to Sipping
Posted April 30, 2018 5:13 p.m. EDT
Coffee may not be rocket science, but despite the title, even a quick spin through this highly detailed volume suggests it might come close. Consider more than 30 pages just about espresso, best served in a china cup at least a quarter-inch thick. For most filter methods, a kettle with a gooseneck spout is essential. A coffee lover is sure to find plenty that’s useful in this illustrated book, which is mostly about making the beverage properly. Coffee around the world, a coffee lexicon, production, equipment, grinding, storing, proportions and temperatures are all in there: “Coffee Isn’t Rocket Science: A Quick & Easy Guide to Buying, Brewing, Serving, Roasting & Tasting Coffee” by Sébastien Racineux and Chung-Leng Tran (Black Dog & Leventhal, $24.99).