Read The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes by James Freeman Caitlin Freeman Tara Duggan Online


One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorfulOne of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.Coffee is experiencing a renaissance and Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods.Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this newworld from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup ofcoffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor.For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends.Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman thatincorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more.With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee. ...

Title : The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
Author :
Rating :
ISBN : 9781607741183
Format Type : Hardcover
Number of Pages : 240 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes Reviews

  • William Cline
    2019-05-08 21:01

    This book is a mix of general education about coffee, advice on how to make coffee, the history of Blue Bottle, and baking recipes.The brewing instructions were pretty good, but they might daunt a reader who’s merely curious about making better coffee and isn’t yet willing to invest a lot of time and money. I think The Joy of Coffee is both more useful and more accessible. Come back to The Blue Bottle Craft if and when you’re ready for more.Some of the stories about Blue Bottle’s business were interesting, but they come across as kind of full of themselves. There’s a long paragraph that treats being awake at 5:30 AM to start roasting coffee as some kind of important philosophical act. Puh-lease.

  • Jennifer
    2019-04-28 22:19

    So much to learn here. Unfortunately, the more you know the snobbier about coffee you become. The book basically states that you need $$$ and time to make a mean espresso like the craft shops. Sad face.

  • J.
    2019-05-04 20:05

    Warning, this is about obsessive, extreme caffeine practices, and might not sound entirely reasonable to the occasional passerby. But if you grind and brew your own coffee, fresh for every cup you make, if you've maybe even roasted your own, come along . . . This book turned out to be a testament neither to James Freeman, (self confessed hero of his own story in this volume) nor to the Bluebottle enterprise, (his tweaky / high-end coffee chain), but --- to the power of the internet, the kind of person that uses it, and its obsessive user groups acting independently. Who turn up and turn out more information-- at no cost or obligation-- than any 'enthusiast' book, shop or scene can possibly compete with.Over the years, I've come around in my own coffee brewing, to a very happy and simple conception of what makes great coffee happen in my kitchen. But it hasn't been a simple solution. Since the onset of the coffee-drinking era as a teenager, I've been following new developments and old-school renaissance movements in coffee culture; this wasn't because I'm so very progressive in outlook, but because the level of coffee quality in America is so drastically uneven. Anyone who ever got a glimpse over and above the grim, faded façade of the Maxwell House . . . knew there could be a better future. The odds of getting proper coffee in this country, outside of hipster sanctuaries, and even in 2013, is at best a 5o/5o proposition. Anyone who's had a long look at the problem has had to take the process into their own hands, or flip the coin. Long before there was a starbucks on every corner, the Italian methods came to the States by way of the Little Italys of the country, and the urban hip-zones, going back to the fifties. If you were outside of that loop you got thin, objectionable, burnt coffee. For me the answer has been a long journey of invested resources and time. Cutting to the present, and after hundreds of dollars in espresso machines (okay, more), thousands of hours of happy practice, and uncounted pounds of coffee . . . some interested nosing-around on the internet led to something where you didn't even use a machine. Rather than outlining my search, I'd suggest googling "bloom" or pour-over brewing, and paying attention to anything that references the Japanese methods, like the 'Hario' or 'Nel' ways of doing coffee. For me the bloom came early, long before the Hario, but it is largely the same thing, a careful, slow conception of what is basically a "drip" methodology. And without steam, chrome machines, timers, valves, pressure-gauges or self-important baristas pulling levers and looking faux-casual. (Worth it here to note, I'm not suggesting that a Bloom or Pour-Over is the same as an Espresso or Cappuccino, or necessarily even replaces those classic coffee types. I'm only saying that for me, the concept of "Cup Of Coffee" is taken to considerable, subtle new heights via the basic bloom thing, even to the extent of not caring if I ever get near those frothy icons ever again. Everyone's mileage varies, but this fundamentally primitive method takes water, coffee, and a bit of paper or flannel --and makes something unbelievably sophisticated.) Having gone down all that road I rarely even pick up books about coffee, and if it weren't for Blue Bottle's renown in the Pour-Over world, would not have cracked this one either. And funny thing. Other than a few odd factoids, I kind of already knew just about everything on offer here in The Blue Bottle Craft Of Coffee. It should be emphasized that there is valuable info here, and some of it may even be startling for the coffee novice. But I found this surprisingly free of any truly unusual info, and certainly anything of use here can also be found on the net. Strange, really, that these methodologies, something so old-school and retro / analog / dare-we-say-it-genuinely-hip--- can be found for the price of a google search. No late nights, no San Francisco alleyway haunts, no Greenwich village or Tokyo adventures required. It's just out there, in the infinite ether, where cats are grumpy but emoticons wink, and coffee is ever the fuel. __________ *** Note to Mr Freeman, do please stop using the word "delicious" in every paragraph. It stopped feeling casual or cute about 3oo iterations early, perhaps around when you branched into also saying "deliciousness". No big deal, but please.

  • Filip Ligmajer
    2019-04-27 18:03

    page 4 | location 58-63 | Added on Wednesday, 27 August 2014 23:39:59I begged and begged them to let me try the coffee, and after my prolonged campaign, they finally let me take a sip. Of course, I was repulsed. I couldn’t believe how terrible it tasted compared to how good it smelled. It turns out that the whoosh of coffee aroma coming from the can was the best moment that the coffee had. The maximally cheap, underdeveloped, preground coffee never had a chance of tasting good. This experience stayed with me much longer than it would have had the coffee been delicious—the tension between smelling something great and having it taste horrible gnawed away at me over the years. I couldn’t shake the feeling that there was supposed to be more to the experience of drinking 16 | location 239-244 | Added on Wednesday, 27 August 2014 23:59:14The ideal growing conditions for arabica coffee are a constant moderate temperature, a latitude between approximately 10 degrees north and south of the equator, and an altitude approximately 3,000 feet to 6,000 feet (915 m to 1,830 m), though coffee is grown successfully at lower altitudes. The higher the coffee is grown, the more slowly it develops and the denser the beans become, which can create more interesting flavors. Much like wine grapes grown under “stressful” conditions in great growing regions, the challenge of altitude forces coffee plants to focus their energy on developing seeds, rather than more extensive vegetative growth, which would be the plant’s inclination under less stressful 17 | location 258-259 | Added on Thursday, 28 August 2014 00:01:46Yields average around 2 to 3 pounds (0.9 to 1.4 kg) of green coffee per tree per year. Each 100 pounds (45 kg) of coffee cherries results in about 20 pounds (9.1 kg) of green 22 | location 327-329 | Added on Thursday, 28 August 2014 00:09:24Whether out of economic constraints or the desire for a simple, delicious, muted flavor profile, Italian coffee companies have been putting time and energy into the careful development and maintenance of their espresso blends for 22 | location 333-336 | Added on Thursday, 28 August 2014 00:10:36However, espresso extraction tends to increase the perception of acidity and body and mute funky qualities. So one of the reasons espresso extraction evolved is that Italians figured out how to use modest ingredients to make something delicious, the same way they reinvented basic cornmeal into polenta and, when they had no chocolate, created gianduja using sugar, cocoa powder, and 27 | location 406-409 | Added on Thursday, 28 August 2014 21:34:36The rapid growth of Brazilian coffee farming in the nineteenth century, which caused massive deforestation, also led to Brazil’s near domination of the market. The country produced 80 percent of the world’s coffee for a time in the early 1900s, a number that has since fallen to around 30 percent. Coffee played a huge role in the industrialization of 28 | location 425-427 | Added on Thursday, 28 August 2014 21:36:48Brazilian coffee tends to have a softer, more muted flavor than those grown at higher elevations, and this quality is heightened by natural and pulped natural processing. It has a lovely, round, gentle quality and is rarely strident. It has sweetness—molasses and sugary tones—without many fruity notes. Good Brazilian coffee is comforting, likable, and seldom 46 | location 701-704 | Added on Thursday, 28 August 2014 21:56:20Roasting is, by definition, manipulation. While the quality of the raw materials helps determine the quality of the finished product, roasting is about making choices: which qualities in a coffee do you want to highlight, and which do you want to suppress? When I cup our coffee, I think about pleasure and context: Is this coffee delicious and interesting? Are we bringing out an appropriate flavor for the context intended for it? Have we failed to elicit something potentially appealing?page 51 | location 773-776 | Added on Thursday, 28 August 2014 22:04:53For every varietal, you want to find the drop temp that enhances the qualities that make that particular coffee special. For example, altitude can correlate with density, and denser, high-elevation coffees, say from Ethiopia, often taste better when roasted with a higher drop temperature. On the other hand, a lower-elevation coffee from Brazil can’t take as much heat, so you would drop the Brazil at a lower temperature than the 57 | location 867-869 | Added on Thursday, 28 August 2014 22:15:16As a coffee roaster, your life is divided in roughly 17-minute segments—enough time to load the green coffee, roast it, dump it, cool it, and send it on its way. That means you have about twenty-five chances in an average day, 125 chances in a week, and 6,500 chances a year to make something 58 | location 875-879 | Added on Thursday, 28 August 2014 22:16:32Coffee has a life span: after being roasted, it gets more interesting for up to nine days after roasting—fuller, more complex, and generally more enjoyable. After that time, there’s an inevitable decline. Coffee oxidizes. The flavors become less vibrant, and eventually the coffee tastes dull. It’s stale. There’s really nothing you can do about it. Darker roasts are more perishable. Those tend to have a palpable decline within seven days after being roasted. Lighter roasts take longer to get to their peak and to become stale, especially light roasts of dense, well-harvested,page 59 | location 901-903 | Added on Thursday, 28 August 2014 22:19:24(Aside from color, another way to assess when coffee is roasted to a medium level is if oil is visible, like little pin pricks, on the surface of the beans five to six days after roasting, but of course you can’t use that indicator while roasting.)page 77 | location 1178-1180 | Added on Thursday, 28 August 2014 22:53:08Darker-roasted coffees generally benefit from narrower, or tighter, brewing ratios (meaning smaller amounts of water per a given amount of coffee). They also benefit from larger particle size, more recent roasting, and lower-temperature 77 | location 1180-1183 | Added on Thursday, 28 August 2014 22:53:48For two of the most popular blends Blue Bottle serves, which are on the darker side, we like a 10-to-1 brewing ratio on the second through fifth day after roasting, with 188°F (87°C) water. In contrast, with dense, very high-altitude, meticulously harvested and processed single-origin coffees roasted very lightly, we’ve found that a wider brewing ratio, hotter water, and a longer rest time drawspage 78 | location 1194-1197 | Added on Thursday, 28 August 2014 22:55:10generally like a total brewing time of 3 to 3½ minutes, which works out to about 1.5 seconds per milliliter. While it’s fairly obvious that you can vary the extraction rate by the speed at which you pour, grind size is also a factor. A finer grind will extract more slowly, regardless of the rate at which you pour. Extraction will also be slower if you’re using a grinder that produces a lot of fines, powdery particles that can clog the pores of the 79 | location 1205-1206 | Added on Thursday, 28 August 2014 22:56:10Generally, water that is between 190°F and 205°F (88°C and 96°C) yields the best results, but experimenting is a fun part of the process. As a rule, the longer the extraction period, the lower the water temperature should be. Otherwise you risk heat damaging the 83 | location 1259-1263 | Added on Thursday, 28 August 2014 23:03:00Can you pour twice the weight of the ground coffee amount without any dripping? 1.75 times? 2.25 times? You can take satisfaction from doing this well, but it isn’t just a geeky fine point; it has an impact on the coffee you brew. It facilitates blooming, the process in which hot water causes the coffee to expand outward in a fascinating way. Allow it to bloom for 30 to 45 seconds, or up to 60 seconds for coffee roasted over 1 week previously. A slightly longer blooming time can add a lot of depth and vitality to older 124 | location 1887-1890 | Added on Friday, 29 August 2014 16:02:52What critics of the current state of Italian coffee often ignore is what the country has achieved, which is near-universal adequacy. At almost any café in Italy, you can rest assured that the coffee will be at worst not bad, and at best pretty darn good. This isn’t faint praise; this is actually a glorious achievement—one that’s hard to imagine occurring anywhere else on the planet.

  • Paul
    2019-04-26 22:09

    Where do I begin my review of this book. I suppose it's best to start with my Blue Bottle revelation which occurred earlier this year during a weeklong trip to NYC. Thanks to Yelp I had read about Blue Bottle and was determined to visit and so I did, day after day. Surprisingly it was not the coffee that led me to so many return visits it was the granola which was, without question, one of the greatest things I have ever eaten in my life. I came home from vacation dreaming about this granola, wondering how I could craft it on my own. I used the ingredient list from a bag of it in attempts to reverse engineer the recipe all for naught. And then, glory hallelujah, I learned Blue Bottle was releasing a book which contained the recipe, I pre-ordered it immediately and have been living in Granola heaven ever since. All that to say, if you purchase this book simply for the granola recipe you have made a wise investment.But, believe it or not, this book is more focused on things other than Granola. It is part autobiography, part love story, part mad man's coffee manifesto and part cook book. It is wrapped into a beautifully bound, wonderfully photographed book which I found to be highly enjoyable. While I may never spend the hours (and thousands of dollars) in learning to pull a perfect espresso shot I have new respect for those that value the art. And while I may value the convenience of my drip coffee maker over mastering the perfect pour over technique and coffee to water ratio I have a new understanding of what makes coffee great and how to make mine better. I seldom "read" my cookbooks but I was captured by this one and that is a good thing. Highly recommended for the coffee or granola lover in your life, especially if that person is yourself.

  • Jenne
    2019-04-30 17:58

    If you think coffee is absolutely the most important thing in the world, this book is for you! If not, I still recommend it but you might need to put it down once in a while and roll your eyes just the tiniest bit. Still, it's definitely inspired me to seek out some really good coffee, and I bookmarked several of the cookie recipes. :-)

  • Erin
    2019-05-14 14:11

    Great cookbook about growing, roasting, and brewing different coffee types. It also includes fun, mostly simple recipes for pairing foods with coffee. Good read.

  • Joan
    2019-05-08 18:57

    Probably the most pretentious book about coffee you'll find because who has the money for all of that, but very informative. Helps your craft of coffee improve a million times.

  • Nathan Boler
    2019-05-15 17:17

    I enjoyed this book a lot. That being said, it's written by a truly stereotypical nose-in-the-air San Francisco native. Someone I can learn from through text, but couldn't stand to be in the same room with for more than two minutes. As an avid coffee lover and 5 year barista, I knew many of the practices, ideals, and techniques he described in the book. However, it was fun to read a refresher course, and I did learn about the Nel Drip method and also purchased a Bonmac ceramic pourover for $15 as he recommended. Read this book if you're really passionate about coffee. Skip it if you dislike demeaning, judgmental snobbery.

  • Ian
    2019-04-25 22:16

    Neat survey of coffee through its various stages. Also has a super-solid recipe for rosemary shortbread.

  • Cipta Bramana
    2019-05-18 15:14


  • JOEY
    2019-05-15 18:06

    Like many Ten Speed books, the Blue Bottle book has beautiful pictures and a pretty layout, and has great paper, binding etc. However when I got to reading the text, I would find myself enjoying the lectures then I'd promptly get let down, again and again. I mean, who would describe their coffee as wanting to be 'avuncular'? (With a straight face?) As I was reminded of again three days ago in San Francisco when I had a cappuccino made with Blue Bottle espresso, this third-wave style of coffee of which Blue Bottle is a part does not have the dark flavor needed to cut through the milk of a cappuccino. Though these lighter roasts have more caffeine than darker roasts, using them in espresso drinks is fantastically underwhelming. However I can't speak for their non-espresso coffee for which Blue Bottle is also famous. Again though I find a bit of cognitive dissonance in championing pure coffee along with espresso+milk drinks, as the two seem much different in flavor and brewing.P.S. this book was on sale at for $3.97 at the end of 2014. Wonder why...

  • Robert Hudder
    2019-05-09 18:01

    Some good tips on ratios for extraction. Felt let down in the coverage of some drinks. i.e. why would you put milk in drinks.A lot of emphasis on not putting milk before tasting and then talks about cappuccino and latte without reference. The recipes are good but most of the ideas are not too out of the ordinary. i.e. adding saffron to cookies was one of the most exotic. Also, a very light touch on growers and sourcing beans without going too much into the politics. It keeps alive the romance of the small coffee plantation. So, for instance most coffee is not direct trade. Ethiopia is working hard on creating a central location for beans and grading. Places like blue bottle go around this by trying to buy directly from the farmer. Anyways, it is a really good reference book that does give a history of coffee that includes Japan. If I didn't already own 15 books on this subject, this could replace a few of them.

  • Chris
    2019-05-23 14:19

    Having experienced their coffee in San Francisco recently, I had to buy their book when I returned! Its an interesting read; if you enjoy coffee you'll soon become addicted to the stuff!! The various artisan methods meticulously detailed in this book teach you how to make an amazingly delicious drink, rather than an average coffee we are used too!!! .... However, be warned, you'll be spending a small fortune buying grinders, drippers, a Siphon filter, butane burner etc etc etc. ..... The cake recipes at the end of the book read well, but you get the impression they've just added to increase the books appeal and dare I say bulk the book out! It's a book about coffee, spoilt only by trying to make it into yet another cook book!!

  • Grace Kao
    2019-05-16 16:02

    Great introduction to different methods of brewing. I've long been a fan of Blue Bottle since my Berkeley days, and now that I've moved to the city and have easy access to fresh roasted beans again, I've been thinking a lot about what system I want to use for brewing at home (have used French press before but it can get a little sludgy at times, so I've been thinking about breaking out my modest pour-over setup, and my friend is trying to sell me on the Aeropress). This book was a great introduction to the process of harvesting, roasting, grinding, and brewing, and (although I won't be doing the first two) it feeds my obsessive need for esoteric knowledge nicely. Here's hoping I stick to it and don't cop out and start buying a cup on the way to work every morning.

  • Alex
    2019-04-29 20:59

    What a wonderful book. I never actually tried Blue Bottle coffee during my trips to SF, though I definitely heard of them, but now after reading this book they practically become my Mecca. I thought that I know quite a bit about coffee and yet it was an eye opener practically on every page. Combine that with a very personal and I would say "human" approach that author has and you've got a five star recommendation in your hands. In short, if you love coffee, but you want to read just one book about it - make it this one.

  • Donald Guy
    2019-05-01 22:04

    A good primer on the complicated world of coffee that bespeaks an infectious degree of passion for the subject matter; carves an interesting alternating path between the highly quantified and the unapologetically poetic. A slow read at times but I had a lot of fun coming into blue bottle cafes and reading the display copy as I enjoyed their fine product for which my appreciation grew as I read. Almost sad to have finished

  • Jonathan Appleton
    2019-04-25 15:23

    This is a wonderful book for learning about coffee. This is the stepping stone for understand specialty coffee and how it's grown, processed, stored, roasted, ground and prepared. This was something I read for my profession, but really enjoyed it as well. It is tough to do most of this at home, but it is possible. The biggest problem with specialty coffee is that all others (including or especially Starbucks)will be pretty unsatisfying.

  • InJoy 2075
    2019-05-17 15:13

    This is so much more than a book about coffee with recipes! It's a story of someone's passion that they have chosen to share. The amazing photographs add depth to the already interesting tale being told. I found myself staring at them so I could absorb all the details.I will suggest this book to anyone I know who is a coffee lover as well as to those who appreciate well designed books about life. You don't have to like coffee to enjoy this book.

  • Sarah Rice
    2019-05-02 19:07

    This is a comprehensive and informative book not just about coffee in general but also Blue Bottle, one of the best coffee roasters in the biz. This has great background information on coffee as well as great instructions/recipes for coffee brewing basics. It also includes food recipes, which is is great. I wish they would have discussed iced coffee and their philosophy/methods/approach to it. Overall, a great resource and great edition to a cookbook collection.

  • Mohammad Ali Abedi
    2019-04-25 22:10

    A book about coffee and how nerdy ANYTHING can be. You can read about any subject and it will make you feel like such an idiot because you start to realize how little you know about it.The first half of the book contains a lot of different, basic information about coffee, from the farming up to it being consumed. The second half is written by the guy’s wife and is basically cake recipes, and this part was more or less useless for me.

  • Kate
    2019-05-14 22:05

    Really solid book with a strong authorial voice. If you want to hear about how pod coffee makers are the devil, here's your man. I'm making the sesame absinthe cigars tonight and also ended up copying the very precious instructions for pour over coffee, so that the threat of purchasing a $60 gooseneck kettle now has a paper form that I can store in a binder in my kitchen. (This book also prompted me to buy a gram scale.)

  • Valters Sprogis
    2019-05-19 16:14

    I would say that this is a good starting book to those coffee lovers who just started the grate adventure of this magical bean. In the book is exactly what it is written in the title - a few pages (like intro) about growing, roasting, drinking and a lot of recipes, that are used at the authors crated coffee shop. And of course brewing methods.

  • Fawn
    2019-05-08 17:25

    Loved this book. Perfect for anyone who believes coffee is one of the must-haves of life. Beautiful photography and great coffee info that didn't come off as snobbery. I hope to visit Blue Bottle someday.

  • Courtney
    2019-04-24 19:12

    Definitely will make me pay more attention to the coffee I'm making and drinking. Taste before adding milk! And I now want to try pour over coffee at home. It's a short book and not comprehensive but it's very informative and his story is enjoyable.

  • Yasmine Alfouzan
    2019-05-07 15:12

    GREAT BOOK!Very short, though.But, I LOVE IT.

  • Jason Cobb
    2019-04-27 18:58

    Lovely book.

  • Sam Janjua
    2019-05-08 14:07

    Learned a ton about coffee

  • Amy Schrecengost
    2019-05-06 19:14

    A really great resource for all things coffee.

  • Nader
    2019-05-03 18:07

    Great anecdotes, but the bottom line is I make better coffee after reading this book...