insoluble solids from
First crack, during roasting
Five-Minute French Press Method
Flavor
aroma and
bitterness and
coffee-tasting party ideas
key variables
label information and
mouthfeel and
perceived acidity
perceived sweetness
Taster’s Flavor Wheel
ways to assess
Flavored coffee, avoiding of
Flow rate, grind size and contact time
Freezing of beans, for easier grinding
French press
brewing time and
Cold Brew Method
Eight-Minute French Press Method
filters and
Five-Minute French Press Method
grind size for
preground beans and
“French roast”
Fruity acids, extraction and
Full-immersion devices
models of
G
Geology, bean growth and
Gesha varietal
Giling Basah (“wet hulling”)
Glass tea kettles
Gooseneck kettles
grinding and
list of popular
pouring of water and
water temperature for brewing and
Grading and scoring, of beans
Gram scale
Grams, weighing beans and water in
Green coffee
freshness and
grading and scoring of
prices of
Griffin beaker
Grinders and grinding
blade grinders
burr grinders
at coffee shops
coarse grinds
fine grinds
flow rate and size of grinds
grind size reference chart
list of popular grinders
size and contact time for extraction
size called for in recipes
Grocery stores, buying coffee from
Grounds, prewetting of
Guatemala, coffee cultivation in
H
Hacienda La Esmeralda
Halfwit Coffee Roasters
Hario V60
#2 V60 Continuous Pour Method
#2 V60 No-Gooseneck Method
cup yield from 12-ounce bag
filters and
fit on coffee mug
grind size for
pour time and
Harvest schedule, for coffee cherries
Hawai’i, coffee cultivation in
Heirloom varietal beans
Hendon, Christopher H.
High brew ratio, taste and
Honduras, coffee cultivation in
Honey/pulped natural process
Howell, George
Humidity, coffee storage and
I
Iced coffee
Indonesia, coffee cultivation in
Insoluble oils
Insoluble solids
Instant coffee
Instant-read thermometers
Intelligentsia
Inverted AeroPress Method
J
Jamaica, coffee cultivation in
Java, coffee cultivation in
K
Kalita Wave
#185 Pour-Over Method
filters and
grind size for
Kent (K7) varietal
Kenya, coffee cultivation in
Kettles
electric kettles
gooseneck kettles
standard tea kettles
Knutsen, Erna
Kona varietal
Kopi luwak
L
Labels, deciphering information on
blend versus single-origin beans
certifications and
elevation and
farm origins and
processing methods
roasting and
varietals and
whole or ground beans
Large BeeHouse Pulse Method
Limescale buildup, in electric kettles
Lipids, oiliness and mouthfeel and
Lockhart, E. E.
Loeff, S.
Low brew ratio, taste and
M
Magnesium, in water
Maillard reaction
Malic acid, coffee flavor and
Maragogype varietal
Marrocco, Joe
Massot, Marie Fanny Amelne (Mme. Vassieux)
Medium Walküre Method
Melitta device
filters and
fit on coffee mug
grind size for
Single-Cup Melitta Pulse Method
Melitta filters
Metal filters
Meters above sea level (masl)
Mexico, coffee cultivation in
Meyer, Siegmund Paul
Miel
Mineral water, avoiding when brewing
Ministerio de Agricultura y Riego del Perú
Mocha
Mocha-Java blend
Mouthfeel
elements contributing to flavor
grind size and
insoluble solids and
soluble solids and
strength and
Mundo Novo varietal
N
Naming, of roasts and regions
Natural (brown) filters
Natural/dry processed coffees
washed coffees contrasted
Nez du Café, aroma identification and
Nicaragua, coffee cultivation in
Non–coffee shops, buying coffee from
North America, coffee cultivation in
O
Off-gassing, of carbon dioxide
#185 Kalita Wave Pour-Over Method
Online coffee vendors
Organic coffees, sold in grocery stores
Origins, of beans
Africa
Asia and Oceania
avoiding vague information about
body and mouthfeel and
Central America
geology and
North America
“origin character”
South America
Overextraction
Oxidation
cold brew and
filters and
keeping coffee hot and
Oxygen, used to whiten filters
P
Pacamara varietal
Pacas varietal
Panama, coffee cultivation in
Paper filters
body and mouthfeel and
cholesterol and
insoluble oils and
oiliness and mouthfeel and
wetting of
Papua New Guinea, coffee cultivation in
Peaberry coffee
Peet’s Coffee & Tea
Pendergrast, Mark
Percolators
Permanent filters
Peru, coffee cultivation in
Phosphoric acid, coffee flavor and
Polyphenols, mouthfeel and
Potato defect
Pour-over method
Six-Cup Chemex Pour-Over Method
devices used for
Preground beans
Preheating, of brewing devices and coffee mugs
Press pot. See French press
Prewetting
of filters
of grounds
Processing methods
animal intestines and
body and mouthfeel and
extraction and
grading and scoring of beans and
label information and
natural/dry process
pulped natural/honey
washed/wet process
Pulping machine
Pulsing, of brew water pour
Large BeeHouse Pulse Method
Single-Cup Melitta Pulse Method
Q
<
br /> Q graders
Quinic acid, coffee flavor and
R
Rainforest Alliance certification
Refrigerator, odors and coffee storage
Reheating of coffee, avoiding of
Retronasal olfaction
Reverse-osmosis filtering systems
Roasting
acidity and
bitterness and
caffeine and
label information and
soluble solids in beans and
stages and reactions of beans
terminology of dark/light
Robusta beans (coffea canephora)
Rothgeb, Trish
Ruiru 11 varietal
Rwanda, coffee cultivation in
S
Scales
gram scale
grinder and
list of popular
Schlumbohm, Peter
Seasonality of coffee
Second crack, during roasting
Sediment, filters and
Semiwashed processing, label information and
Sensory Lexicon, of flavor
Shade-grown coffee
Silex
Single-Cup Melitta Pulse Method
Single-origin beans
Siphon
filters and
grind size for
Three-Cup Siphon Method
Six-Cup Chemex Pour-Over Method
SL28 and SL34 varietals
Slurping of coffee, aroma and
Soft water
Soluble gases, extraction and
Soluble solids. See also Total dissolved coffee solids (TDCS)
Solubles yield
South America, coffee cultivation in
Specialty coffee
craft coffee contrasted
Specialty Coffee Association (SCA)
Taster’s Flavor Wheel of
water quality standards
Specialty Coffee Association of Panama (SCAP)
Stainless steel tea kettles
Stale coffee
filters and
indications of
Starbucks
Storage, of beans
Strength and yield
body and mouthfeel and
calculating of
evaluating extraction and
“Strong coffee,” soluble solids and
Stumptown
Subscription services
Sugar (sucrose) production, elevation and
Sulawesi, coffee cultivation in
Sumatra, coffee cultivation in
Sweetness, of coffee
body and mouthfeel and
browning sugars and
evaluating at tasting party
perceived sweetness and flavor
Swiss water process, of decaffeination
T
Tanzania, coffee cultivation in
Taste. See Flavor
Taster’s Flavor Wheel
Tasting party ideas
Tea kettles
Tekisic varietal
Temperature
limits of keeping coffee hot
of water for brewing
Terroir
Thermal carafes
Thermometers
Thermoses
Three-Cup Siphon Method
Timor hybrid
Total dissolved coffee solids (TDCS)
Total dissolved solids (TDS), in water
Traceability, of beans
#2 V60 Continuous Pour Method
#2 V60 No-Gooseneck Method
Typica varietals
bourbon crosses and
U
Ukers, William H.
Uncommon Grounds (Pendergrast)
Underextraction
USDA Organic certification
V
V60. See Hario V60
Vacuum pot. See Siphon
Varietals and cultivars
arabica and robusta hybrids
bourbon
heirloom
on labels
typica
typica and bourbon crosses
Vietnam, coffee cultivation in
Villa Sarchi varietal
Volatile aromatics
Volcanic soil
Volume, measurement of
W
Walküre
filters and
grind size for
Medium Walküre Method
Washed processing
body and mouthfeel and
label information and
natural/dry processing contrasted
perceived acidity and
Water
decaffeination and
filtering of tap water
as ingredient and as tool
measuring while pouring
ounces to grams conversion chart
pour methods for
prewetting of filters with
prewetting of grounds with
temperature of, for brewing
weighing in grams before brewing
Water for Coffee (Colonna-Dashwood and Hendon)
Wedge-shaped filters
Weight, measuring beans and water by
Well water, brewing and
White filters
Y
Yama
Yemen, coffee cultivation in
Yield, extraction and
Z
Zeroing, of scale
Acknowledgments
FIRST AND FOREMOST, I would like to thank my husband, personal barista, and coffee mentor, Andreas Willhoff, not only for all the insight and input he provided to this project but also for his patience, which I threatened to destroy on numerous occasions to no avail. A special thank you goes to all my coffee tasters and testers, especially to Jacqueline, Deirdre, Helena, and Morgan, who also helped bring this little coffee baby into the world with their various professional talents and inclinations. Morgan gets a second thank you—THANK YOU—for drawing all the illustrations found throughout these pages. They are perfect. A huge thank you goes to my editor, Amanda Brenner, who tirelessly helped me rein in this beast, and to my publisher and fellow coffee enthusiast, Doug Seibold, who believed in this project and my ability to write it before I did. My sincerest gratitude to all the coffee professionals I’ve met along the way, particularly Joe Marrocco, who is so generous with his time and knowledge, and Travis, Kamila, and the Halfwit and Wormhole crews for their support and well wishes! Thank you, of course, to my friends: specifically, those from MFA school, whose successes and ambitions inspire me to peel supine body from the couch, apply butt to chair, and type with, if nothing else, back support; Bailey, who has been listening to, participating in, and instigating my crazy tales for actual decades; and Victoria, whose wisdom and candor can halt an insecurity spiral like no one’s business. Last but not least, I would like to thank my family, who have been so enthusiastic and supportive, and my parents, who are probably going to read this really long book about coffee even though they don’t drink it or like it in general—true love!
About the Authors
JESSICA EASTO received a degree in journalism from the University of Tennessee and an MFA in creative writing from Southern Illinois University. She works as a book editor. Her writing has appeared in the Chicago Tribune, Gapers Block, and more. She has been brewing craft coffee at home for more than eight years.
ANDREAS WILLHOFF is the director of education at Halfwit Coffee Roasters and the director of operations at The Wormhole Coffee, a Chicago coffee shop that has been recognized by Food and Wine magazine, Fresh Cup magazine, Sprudge.com, and CNN.com, among others. He has competed at the SCA Brewers Cup and often represents Halfwit at trade events, such as the annual Specialty Coffee Association Expo, Coffee Fest, and CoffeeCon Chicago.
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