Craft Coffee

by Jessica Easto

  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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