Coffee: From Bean to Brew
This book, Coffee: From Bean to Brew, written by Hugo Jarsteam, is a comprehensive journey through the world's most beloved beverage, spanning its history, science, culture, and ethics.
It is designed as an authoritative guide for anyone from the curious casual drinker to the dedicated home barista. The book meticulously traces the path of coffee from its legendary discovery in Ethiopia to its status as a global commodity, providing a deep understanding of every stage that impacts the final cup:
Origins and Cultivation: Details the history of coffee, the botanical differences between Arabica and Robusta, and the critical influence of terroir (altitude, climate, and soil) on flavor.
Processing and Roasting: Explains the transformative effects of different processing methods (Washed, Natural, Honey) and delves into the physics and chemistry of roasting, including the Maillard reaction and the first and second cracks, which determine a bean's final flavor profile.
Tasting and Terroir: Guides the reader through professional cupping protocols and introduces the Coffee Flavor Wheel to decode and appreciate the unique regional characteristics of African (bright, floral), American (balanced, nutty), and Asian (earthy, spicy) coffees.
Brewing and Culture: Offers mastery of various preparation techniques, from controlled manual pour-overs (V60, Chemex) and espresso (Dose, Yield, Time, and Crema) to global traditions like Turkish coffee and Scandinavian Fika.
Sustainability and Future: Concludes with an essential examination of the ethical challenges facing the industry, including the C-Market, Fair Trade, and Direct Trade, and explores emerging innovations shaping the Fourth Wave of coffee science.
Coffee: From Bean to Brew provides both the technical knowledge and the cultural appreciation needed to elevate your understanding and enjoyment of every cup.
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