The New Rules of Coffee
Metadata
Highlights
- begins life as the seed inside a piece of fruit. The genus of flowering plant Coffea produces sweet red fruit, commonly called coffee cherries. (Location 65)
- Coffea arabica and Coffea canephora. Arabica is what high-end, flavor-focused coffee has been built around, (Location 71)
- Arabica is fussy, (Location 73)
- prone to disease, difficult to manage, (Location 73)
- Canephora is better known as robusta, (Location 75)
- Robusta is hearty, fights off disease remarkably well, is comparatively easy to grow, has twice the caffeine of arabica, and is somewhat less delicious—it (Location 75)
- Arabica can self-pollinate, and is capable of genetic mutation; (Location 80)
- finest coffees are cultivated in the Tropics, (Location 91)
- Tropical climates and high elevations (Location 91)
- modern coffee farms have access to an ever-growing amount of information on growing, processing, and drying styles, which affect flavor far more than any national border does. (Location 96)
- No two Kenyan or Brazilian coffee artisans do their thing the same way. (Location 99)
- Drinking coffee is one of the most global things you do each day. (Location 107)
- Drinking coffee is also the most colonial thing you do each day, short of putting gas in your car. (Location 121)
- We disconnect the human element from so much of what we consume—the food we eat, the clothes we wear, the books we read. (Location 138)
- two major styles of processing. Natural processing (Location 196)
- Ethiopia (Location 197)
- by drying (Location 197)
- the fruit like a raisin, before it’s hulled in a machine that uses gravity to separate the pulp from the seed. (Location 198)
- relies on the right amount of sunlight and dry conditions, (Location 198)
- Natural processing needs far less water than its washed counterpart but needs significantly more patience and oversight to ensure quality. (Location 199)
- washed. This is the dominant style of processing in modern specialty coffee. (Location 201)
- incorporate water in order to fully separate the flesh of the cherry from the seed before the seed is dried. (Location 202)
- uses machinery to depulp the cherry. A percentage of sweet, sticky mucilage is left intact and given time to ferment in water baths. (Location 203)
- produce a more clean tasting coffee than the natural process. (Location 205)
- The end product (Location 205)
- is called green coffee. (Location 206)
- Because natural-process coffees let the cherry and the seed sit in contact with each other for a long time, the flavors of the fruit do permeate the seed more than with washed coffees. (Location 213)
- if natural coffee isn’t produced correctly, the fruit can rot rather than dry, and may leave undesirable flavors in the resulting coffee (Location 215)
- Unlike a fleshy Rainier cherry, the coffee cherry is mostly skin and seeds, with a thin layer of sweet, tasty mucilage. (Location 223)
- no one seems to agree on how to define the “strength” of brewed coffee in the first place. (Location 249)
- If it’s bitterness you’re after, the darker the roast the better. If it’s strength of flavor complexity, we’ve got to award our friend the medium roast (Location 252)
- Caffeine content depends more on the coffee itself and less on the roast. (Location 256)
- These acids and more are found in our friend coffee, too, and they’re what make those wild flavor notes on the front of the coffee bean bag (blueberries, orange zest, SweeTarts, banana Runts, chocolate cream pie) possible. (Location 271)
- People adore cold-brew coffee for its low-acid profile. In cold temperatures, the pleasant (Location 272)
- acids that lend unique flavors to coffee aren’t as present or defined. (Location 273)
- many coffee pros turn up their noses on cold brew for just this reason. (Location 274)
- For many, (Location 274)
- acidity is what gives coffee life. (Location 274)
- three categories: light roast, medium roast, and dark roast. (Location 283)
- Light-roast coffees tend to yield more acidity or sourness, and a thoughtfully developed light roast balances those flavors with a pleasant sweetness. Medium- roast coffees may have roast flavors with a little bitterness. Dark-roast coffees will have almost exclusively generic flavors from the roasting process, with very little of the coffee’s own flavor. Dark-roast coffees are great with cream and sugar. (Location 284)
- a grinder that uses burrs—two (Location 309)
- Baratza Encore retails for just above 100.Ifcostisanissue,youcouldopttopickupahandgrinderliketheHarioMiniMill,whichworksjustfineandcostsaround30. (A nice bonus: hand grinders are small and portable and travel well on vacations, camping trips, or visits to Mom’s house.) (Location 312)
- water temperature should fall between 195°F and 205°F. (Location 342)
- Avoid using water just off the boil (too hot!). (Location 343)
- company called Third Wave Water (see this page) sells capsules that treat distilled water, creating what they claim is the perfect water for coffee brewing. (Location 345)
- just stick with filtered water (Location 351)
- Burrs make for more evenly formed coffee particles, resulting in a more consistent extraction—if (Location 352)
- Oxygen and moisture are enemies to coffee’s freshness, and ground coffee is fully exposed to these stale-inducing elements. Whereas good whole bean coffee will stay fresh and vibrant for nearly a month, preground coffee loses its luster in a matter of days. (Location 406)
- Check out Kenyan coffees or natural Ethiopian coffees. (Location 424)
- Citric acid gives coffee that distinctive citrus flavor, and malic acid can yield apple and pear notes. A lot of naturally processed coffees have bright, juicy fruit acidity. Dark-roast coffees break down these acids and they’re less expressive and muted. (Location 442)
- Overcaramel-ization leads to bitterness and less sweetness, which you’ll find in dark-roast coffee (Location 448)
- (which is why we like putting sugar in it!). (Location 449)
- French roast is on the farthest side of the roast spectrum—it’s taking coffee past the point of caramelization and carbonizing the coffee. You’ll find flavors of unsweetened chocolate, burnt rubber, and spice. These flavors (Location 457)
- have little to do with the provenance of the coffee and more to do with the roasting process itself. French roast coffee doesn’t have to be of high quality, and most of it isn’t. French roast tastes really good with cream and sugar (and without them, we think it doesn’t taste very good at all). (Location 459)
- At its most extreme, a developed light roast is tealike. Acidity is pronounced, and to many, the coffee is almost sour. You’ll discover floral and fruit flavors in a light roast, and the characteristics of the (Location 462)
- coffee’s variety, terroir, and process will be exposed. (Location 463)
- the middle, you’ll find a happy balance with medium-roast coffees. Medium-roast coffees experience more caramelization than light-roast coffees and have a nice balance of sweetness, acidity, and some elements of roast flavors. (Location 464)
- Most coffees these days proudly display their roasted date (Location 474)
- It’s rarely a good sign when the coffee bag has a best by date. (Location 475)
- keep coffee about a month after it’s roast, two months if you’re desperate. (Location 479)
- Fresh coffee is filled with volatile aromatics that escape into the air and fill your kitchen. Stale coffee does not do this. Introducing water will also help determine the age: fresh coffee typically (Location 481)
- blooms—puffs up and bubbles—when you pour hot water over it, as carbon dioxide and other gases escape. Stale coffee has already released those gases, so nothing will happen. (Location 483)
- you come across a barrel of coffee with a scoop in it, steer clear! Those funky plastic bins in your grocer’s bulk section? That’s where potentially good coffee goes to die. (Location 493)
- We like Sudden Coffee, out of San Francisco, and Voilà from Oregon, (Location 524)
title: “The New Rules of Coffee”
author: “Jordan Michelman, Zachary Carlsen”
url: ""
date: 2023-12-19
source: kindle
tags: media/books
The New Rules of Coffee
Metadata
Highlights
- begins life as the seed inside a piece of fruit. The genus of flowering plant Coffea produces sweet red fruit, commonly called coffee cherries. (Location 65)
- Coffea arabica and Coffea canephora. Arabica is what high-end, flavor-focused coffee has been built around, (Location 71)
- Arabica is fussy, (Location 73)
- prone to disease, difficult to manage, (Location 73)
- Canephora is better known as robusta, (Location 75)
- Robusta is hearty, fights off disease remarkably well, is comparatively easy to grow, has twice the caffeine of arabica, and is somewhat less delicious—it (Location 75)
- Arabica can self-pollinate, and is capable of genetic mutation; (Location 80)
- finest coffees are cultivated in the Tropics, (Location 91)
- Tropical climates and high elevations (Location 91)
- modern coffee farms have access to an ever-growing amount of information on growing, processing, and drying styles, which affect flavor far more than any national border does. (Location 96)
- No two Kenyan or Brazilian coffee artisans do their thing the same way. (Location 99)
- Drinking coffee is one of the most global things you do each day. (Location 107)
- Drinking coffee is also the most colonial thing you do each day, short of putting gas in your car. (Location 121)
- We disconnect the human element from so much of what we consume—the food we eat, the clothes we wear, the books we read. (Location 138)
- two major styles of processing. Natural processing (Location 196)
- Ethiopia (Location 197)
- by drying (Location 197)
- the fruit like a raisin, before it’s hulled in a machine that uses gravity to separate the pulp from the seed. (Location 198)
- relies on the right amount of sunlight and dry conditions, (Location 198)
- Natural processing needs far less water than its washed counterpart but needs significantly more patience and oversight to ensure quality. (Location 199)
- washed. This is the dominant style of processing in modern specialty coffee. (Location 201)
- incorporate water in order to fully separate the flesh of the cherry from the seed before the seed is dried. (Location 202)
- uses machinery to depulp the cherry. A percentage of sweet, sticky mucilage is left intact and given time to ferment in water baths. (Location 203)
- produce a more clean tasting coffee than the natural process. (Location 205)
- The end product (Location 205)
- is called green coffee. (Location 206)
- Because natural-process coffees let the cherry and the seed sit in contact with each other for a long time, the flavors of the fruit do permeate the seed more than with washed coffees. (Location 213)
- if natural coffee isn’t produced correctly, the fruit can rot rather than dry, and may leave undesirable flavors in the resulting coffee (Location 215)
- Unlike a fleshy Rainier cherry, the coffee cherry is mostly skin and seeds, with a thin layer of sweet, tasty mucilage. (Location 223)
- no one seems to agree on how to define the “strength” of brewed coffee in the first place. (Location 249)
- If it’s bitterness you’re after, the darker the roast the better. If it’s strength of flavor complexity, we’ve got to award our friend the medium roast (Location 252)
- Caffeine content depends more on the coffee itself and less on the roast. (Location 256)
- These acids and more are found in our friend coffee, too, and they’re what make those wild flavor notes on the front of the coffee bean bag (blueberries, orange zest, SweeTarts, banana Runts, chocolate cream pie) possible. (Location 271)
- People adore cold-brew coffee for its low-acid profile. In cold temperatures, the pleasant (Location 272)
- acids that lend unique flavors to coffee aren’t as present or defined. (Location 273)
- many coffee pros turn up their noses on cold brew for just this reason. (Location 274)
- For many, (Location 274)
- acidity is what gives coffee life. (Location 274)
- three categories: light roast, medium roast, and dark roast. (Location 283)
- Light-roast coffees tend to yield more acidity or sourness, and a thoughtfully developed light roast balances those flavors with a pleasant sweetness. Medium- roast coffees may have roast flavors with a little bitterness. Dark-roast coffees will have almost exclusively generic flavors from the roasting process, with very little of the coffee’s own flavor. Dark-roast coffees are great with cream and sugar. (Location 284)
- a grinder that uses burrs—two (Location 309)
- Baratza Encore retails for just above 100.Ifcostisanissue,youcouldopttopickupahandgrinderliketheHarioMiniMill,whichworksjustfineandcostsaround30. (A nice bonus: hand grinders are small and portable and travel well on vacations, camping trips, or visits to Mom’s house.) (Location 312)
- water temperature should fall between 195°F and 205°F. (Location 342)
- Avoid using water just off the boil (too hot!). (Location 343)
- company called Third Wave Water (see this page) sells capsules that treat distilled water, creating what they claim is the perfect water for coffee brewing. (Location 345)
- just stick with filtered water (Location 351)
- Burrs make for more evenly formed coffee particles, resulting in a more consistent extraction—if (Location 352)
- Oxygen and moisture are enemies to coffee’s freshness, and ground coffee is fully exposed to these stale-inducing elements. Whereas good whole bean coffee will stay fresh and vibrant for nearly a month, preground coffee loses its luster in a matter of days. (Location 406)
- Check out Kenyan coffees or natural Ethiopian coffees. (Location 424)
- Citric acid gives coffee that distinctive citrus flavor, and malic acid can yield apple and pear notes. A lot of naturally processed coffees have bright, juicy fruit acidity. Dark-roast coffees break down these acids and they’re less expressive and muted. (Location 442)
- Overcaramel-ization leads to bitterness and less sweetness, which you’ll find in dark-roast coffee (Location 448)
- (which is why we like putting sugar in it!). (Location 449)
- French roast is on the farthest side of the roast spectrum—it’s taking coffee past the point of caramelization and carbonizing the coffee. You’ll find flavors of unsweetened chocolate, burnt rubber, and spice. These flavors (Location 457)
- have little to do with the provenance of the coffee and more to do with the roasting process itself. French roast coffee doesn’t have to be of high quality, and most of it isn’t. French roast tastes really good with cream and sugar (and without them, we think it doesn’t taste very good at all). (Location 459)
- At its most extreme, a developed light roast is tealike. Acidity is pronounced, and to many, the coffee is almost sour. You’ll discover floral and fruit flavors in a light roast, and the characteristics of the (Location 462)
- coffee’s variety, terroir, and process will be exposed. (Location 463)
- the middle, you’ll find a happy balance with medium-roast coffees. Medium-roast coffees experience more caramelization than light-roast coffees and have a nice balance of sweetness, acidity, and some elements of roast flavors. (Location 464)
- Most coffees these days proudly display their roasted date (Location 474)
- It’s rarely a good sign when the coffee bag has a best by date. (Location 475)
- keep coffee about a month after it’s roast, two months if you’re desperate. (Location 479)
- Fresh coffee is filled with volatile aromatics that escape into the air and fill your kitchen. Stale coffee does not do this. Introducing water will also help determine the age: fresh coffee typically (Location 481)
- blooms—puffs up and bubbles—when you pour hot water over it, as carbon dioxide and other gases escape. Stale coffee has already released those gases, so nothing will happen. (Location 483)
- you come across a barrel of coffee with a scoop in it, steer clear! Those funky plastic bins in your grocer’s bulk section? That’s where potentially good coffee goes to die. (Location 493)
- We like Sudden Coffee, out of San Francisco, and Voilà from Oregon, (Location 524)