I Know Coffee: Harvesting, Blending, Roasting, Brewing, Grinding & Tasting Coffee

I took her seriously until I got to the section on Turkish coffee in which she says "Boil 3x," the recipe of popular folklore, but not what is recommended by Turkish coffee experts (a brief search will find them) who agree that the foam rises before reaching boiling temperature and that actually reaching a full boil wrecks good coffee. It's possible to make boiled Turkish-style coffee palatable with enough sugar and spices, but specialty grade coffee deserves more thoughtful handling.

I have read a couple of other books about roasting your own green coffee beans, and they were very good sources of information. But Jessica presents a better overall picture of the history, types, and regions of coffee production so that I can make better selections and have better expectations about the roasting process and resulting flavors. She provides contextual information that really helped me start making sense of all the information you need to make a great cup of coffee that you will really enjoy. If you buy no other book as a reference for roasting your own beans, this book will give you a really good idea what to expect, and plenty of information to get started!

One of the best coffee books available now. Together with the Blue Bottle coffee book (slightly dated) and the Coffee Atlas (also slightly dated) this gives a very information-rich introduction. The best information is online (for example sweet maria's website), but this book helps to put that information in context.It's laid out well for the Kindle.

The book is written like a high school student Googled information, and tried to spice it up. The book repeats sentences over,and over again. Also knowledge is limited to sounding heavily preferenced or narrow. Finally the book is 235 pages, realistically due to heavy spacing and every page being 25% titling, the book is closer to 140 pages of repeat sentences and skimmed knowledge.

6 books in one. This has all 6 I know coffee books in it. I bought it as a gift and almost bought the others to go with it. Glad I did my research. It touches on if not covers then entire cycle of coffee from growing to drinking. If your intro coffee it's a great starting reference to do more than just order at Starbucks

I like the logical flow of the organization. The conversational style of the writing. The well-informed and practical insights. The thorough coverage of the topic. The regional and country analysis. The the down-to-earth style for the lay person. I have already learned a lot. It is a combination of "what to know" but also "how to". It is extremely helpful to have instructions such topics as the proper equipment and how do taste according to the flavor wheel. There is nothing I didn't like. The only suggestions I'd have are to include a reference with a list of all countries that make coffee and more detail about the countries, etc.

The presentation of the information. This book(for me) provided, a summary of the perfect cup of coffee, I could decide which part or parts of that perfect cup I wish to study in depth. Such as bean choice & roast level for the perfect French Roast. I would guess this book is part of a required reading list (if there is such a thing) for a Barista Class.

Poorly written, and amazingly redundant. This could have been just 30 pages of information, and while it would no longer be redundant, yet it would still be poorly written.

This is the book to read if you like coffee. Minor stylistic problems do not get in the way.

Interesting addition to my collection. Some details are good to know and any coffee lover would like the read