The World Atlas of Coffee
Metadata
Highlights
- The finer you grind the beans, the easier it will be to extract the coffee, and the less water you require to do so. (Location 1578)
- The problem (Location 1579)
- starts when you try to grind the beans so fine that gravity alone cannot push the water through the bed of coffee. This puts a limit on how strong a cup of coffee you can produce. (Location 1579)
- used the pressure of trapped steam to push water through the coffee. Initially this early espresso machine was simply used by cafés to make regular strength coffee much quicker, hence the name. (Location 1581)
- Achille Gaggia’s invention. This used a large lever, pulled by the operator, to compress a spring. When the spring was released, the pressure forced the very hot water through the coffee. (Location 1584)
- Crema is simply Italian for cream and it is the natural head of foam that forms on top of the coffee, much like a head appears on a pint of beer. (Location 1589)
- The reason this happens is that when water is under very high pressure it is able to dissolve more carbon dioxide, the gas present in coffee that was produced during the roasting process. When the brewed liquid gets back to normal atmospheric pressure on its way to the cup, the liquid can no longer hold on to all (Location 1590)
- of the gas so it comes out of solution as innumerable tiny bubbles. These bubbles become trapped in the coffee liquid and appear as a stable foam. (Location 1592)
- it can only tell you two things. Firstly, whether the coffee is relatively fresh – the longer ago it was roasted, the less carbon dioxide it will contain so the less foam it will produce. And secondly, whether the cup of espresso is strong or weak. (Location 1594)
- The darker in colour the foam, the stronger the liquid will be. (Location 1595)
- The crema cannot tell you if the raw coffee is good, or has been well roasted, or if the equipment used to make the espresso is clean – all key factors in a delicious cup of coffee. (Location 1598)
- The coffee in the basket is compressed (tamped) so it is flat. The handle containing the coffee is locked into the espresso machine and the pump then activated. The machine pumps near-boiling water from the reservoir in the machine through the coffee; the liquid then drips into the waiting cup below. (Location 1605)
- strong drink made using finely ground coffee under high water pressure. (Location 1913)
- should have crema. (Location 1914)
- ratio of the weight of ground coffee to the weight of the finished beverage is about 1:2. (Location 1914)
- an even smaller and stronger cup of coffee than an espresso. This is done by using less brewing water for the same amount of ground coffee. (Location 1918)
- The grind of the coffee (Location 1919)
- should be finer (Location 1919)
- using an espresso machine but with two or three times the amount of water to the same weight of coffee (Location 1923)
- In fairness, most coffee brewed this way is terrible, and tastes very bitter and ashy. (Location 1925)
- ‘marking’ or ‘staining’ an espresso with some milk foam. (Location 1931)
- you pour just a little milk into a freshly made espresso it will disappear under the crema, and you won’t be able to spot it. (Location 1933)
- espresso topped up with foamed milk. (Location 1936)
- Caramel Macchiato. (Location 1938)
- This is an entirely different drink, much closer to a caffe latte that has been ‘marked’ or ‘stained’ by caramel syrup. (Location 1938)
- The original name for the drink was a kapuziner, and it was a Viennese drink in the 19th century. (Location 1944)
- was a small brewed coffee mixed with milk or cream until it attained the same shade of brown as the Capuchin monks’ robes. (Location 1944)
- one-third espresso, one-third milk and one-third foam. (Location 1947)
- The closer to lukewarm you can enjoy a cappuccino, the sweeter it will be, (Location 1955)
- There is a tradition in Italy of having just one cappuccino in the morning, then drinking only espresso for the rest of the day. (Location 1958)
- This drink did not originate in Italy. (Location 1965)
- The caffe latte was created to satisfy the customers who wanted the coffee experience with less intensity. (Location 1967)
- there is more liquid milk in a caffe latte than a cappuccino, making the coffee flavour less intense. It is also traditional to have less foam in the milk. (Location 1968)
- caffe latte, rather than just a latte, (Location 1969)
- flat white was invented in (Location 1973)
- Australia or New Zealand, (Location 1974)
- from Australasia (Location 1974)
- No foam, just coffee and milk. (Location 1979)
- strong coffee flavour, and is usually made with a double ristretto or a double espresso, topped up with hot milk (Location 1981)
- The milk (Location 1982)
- has a little foam added to it, but not very much. This makes it relatively easy to pour intricate patterns, known as latte art, into the drink. (Location 1982)
- American soldiers stationed in Italy after World War II found the espresso too strong. They often asked for their espresso to be served with some hot water, or diluted down to the point that it resembled the coffee they were used to at home. (Location 1986)
- Pour some fresh, clean hot water into a cup, then brew a double espresso on top. (Location 1990)
- always brew the espresso on top of the hot water. (Location 1992)
- Removing the crema before stirring and drinking definitely improves the flavour of an americano. (Location 1996)
- tasting an espresso after you remove (Location 1997)
- the crema – the difference in flavour is dramatic. (Location 1997)
- it comes from Spain, (Location 2002)
- Traditionally the Spanish brew their espresso slightly longer, often a little weaker than the Italians. To make a cortado, about 30ml of espresso is combined with an equal quantity of steamed milk. (Location 2002)
- traditionally served in a glass. (Location 2004)
title: “The World Atlas of Coffee”
author: “James Hoffmann”
url: ""
date: 2023-12-19
source: kindle
tags: media/books
The World Atlas of Coffee
Metadata
Highlights
- The finer you grind the beans, the easier it will be to extract the coffee, and the less water you require to do so. (Location 1578)
- The problem (Location 1579)
- starts when you try to grind the beans so fine that gravity alone cannot push the water through the bed of coffee. This puts a limit on how strong a cup of coffee you can produce. (Location 1579)
- used the pressure of trapped steam to push water through the coffee. Initially this early espresso machine was simply used by cafés to make regular strength coffee much quicker, hence the name. (Location 1581)
- Achille Gaggia’s invention. This used a large lever, pulled by the operator, to compress a spring. When the spring was released, the pressure forced the very hot water through the coffee. (Location 1584)
- Crema is simply Italian for cream and it is the natural head of foam that forms on top of the coffee, much like a head appears on a pint of beer. (Location 1589)
- The reason this happens is that when water is under very high pressure it is able to dissolve more carbon dioxide, the gas present in coffee that was produced during the roasting process. When the brewed liquid gets back to normal atmospheric pressure on its way to the cup, the liquid can no longer hold on to all (Location 1590)
- of the gas so it comes out of solution as innumerable tiny bubbles. These bubbles become trapped in the coffee liquid and appear as a stable foam. (Location 1592)
- it can only tell you two things. Firstly, whether the coffee is relatively fresh – the longer ago it was roasted, the less carbon dioxide it will contain so the less foam it will produce. And secondly, whether the cup of espresso is strong or weak. (Location 1594)
- The darker in colour the foam, the stronger the liquid will be. (Location 1595)
- The crema cannot tell you if the raw coffee is good, or has been well roasted, or if the equipment used to make the espresso is clean – all key factors in a delicious cup of coffee. (Location 1598)
- The coffee in the basket is compressed (tamped) so it is flat. The handle containing the coffee is locked into the espresso machine and the pump then activated. The machine pumps near-boiling water from the reservoir in the machine through the coffee; the liquid then drips into the waiting cup below. (Location 1605)
- strong drink made using finely ground coffee under high water pressure. (Location 1913)
- should have crema. (Location 1914)
- ratio of the weight of ground coffee to the weight of the finished beverage is about 1:2. (Location 1914)
- an even smaller and stronger cup of coffee than an espresso. This is done by using less brewing water for the same amount of ground coffee. (Location 1918)
- The grind of the coffee (Location 1919)
- should be finer (Location 1919)
- using an espresso machine but with two or three times the amount of water to the same weight of coffee (Location 1923)
- In fairness, most coffee brewed this way is terrible, and tastes very bitter and ashy. (Location 1925)
- ‘marking’ or ‘staining’ an espresso with some milk foam. (Location 1931)
- you pour just a little milk into a freshly made espresso it will disappear under the crema, and you won’t be able to spot it. (Location 1933)
- espresso topped up with foamed milk. (Location 1936)
- Caramel Macchiato. (Location 1938)
- This is an entirely different drink, much closer to a caffe latte that has been ‘marked’ or ‘stained’ by caramel syrup. (Location 1938)
- The original name for the drink was a kapuziner, and it was a Viennese drink in the 19th century. (Location 1944)
- was a small brewed coffee mixed with milk or cream until it attained the same shade of brown as the Capuchin monks’ robes. (Location 1944)
- one-third espresso, one-third milk and one-third foam. (Location 1947)
- The closer to lukewarm you can enjoy a cappuccino, the sweeter it will be, (Location 1955)
- There is a tradition in Italy of having just one cappuccino in the morning, then drinking only espresso for the rest of the day. (Location 1958)
- This drink did not originate in Italy. (Location 1965)
- The caffe latte was created to satisfy the customers who wanted the coffee experience with less intensity. (Location 1967)
- there is more liquid milk in a caffe latte than a cappuccino, making the coffee flavour less intense. It is also traditional to have less foam in the milk. (Location 1968)
- caffe latte, rather than just a latte, (Location 1969)
- flat white was invented in (Location 1973)
- Australia or New Zealand, (Location 1974)
- from Australasia (Location 1974)
- No foam, just coffee and milk. (Location 1979)
- strong coffee flavour, and is usually made with a double ristretto or a double espresso, topped up with hot milk (Location 1981)
- The milk (Location 1982)
- has a little foam added to it, but not very much. This makes it relatively easy to pour intricate patterns, known as latte art, into the drink. (Location 1982)
- American soldiers stationed in Italy after World War II found the espresso too strong. They often asked for their espresso to be served with some hot water, or diluted down to the point that it resembled the coffee they were used to at home. (Location 1986)
- Pour some fresh, clean hot water into a cup, then brew a double espresso on top. (Location 1990)
- always brew the espresso on top of the hot water. (Location 1992)
- Removing the crema before stirring and drinking definitely improves the flavour of an americano. (Location 1996)
- tasting an espresso after you remove (Location 1997)
- the crema – the difference in flavour is dramatic. (Location 1997)
- it comes from Spain, (Location 2002)
- Traditionally the Spanish brew their espresso slightly longer, often a little weaker than the Italians. To make a cortado, about 30ml of espresso is combined with an equal quantity of steamed milk. (Location 2002)
- traditionally served in a glass. (Location 2004)