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I Know Coffee: Harvesting, Blending, Roasting, Brewing, Grinding & Tasting Coffee Paperback – September 11, 2017

by Jessica Simms (Author)
4.3 4.3 out of 5 stars 91 ratings
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This book is designed to walk you through everything you need to know about coffee from the seed to the cup.

This book includes books 1,2,3,4 and 7 from the "I Know Coffee" series.

Terrific, up-to-date overview. One of the best coffee books available now. - Amazon Top Contributor

It begins with an overview of cultivars and varieties, and the major differences between the three primary coffee-growing regions (Africa, Asia, and the Americas). This chapter will also give an explanation of harvesting, processing and drying methods, and the ways those can impact the bean’s development and most prominent flavor notes.

For many the coffee-drinking experience is all about the complexity of the flavors, and blending beans can be very helpful in that regard. Beans can be blended either pre- or post-roasting; the second chapter of this book will walk you through the typical best practices for creating your own blends.

Keep in mind that the same bean can taste drastically different, depending on how dark you roast it. The basics of coffee roasting in this book following blending, though you can certainly swap the order in your own process if you’d prefer.

Finally, there’s the part of the process that the majority of people have at least a passing familiarity with: the grinding and brewing. These two aspects of the process are inextricably linked, with certain grind sizes working best for certain brewing methods. Each brewing method brings out its own unique characteristics of the bean; similar to roast levels, a bean that’s brewed as espresso could have a completely different flavor profile than the same bean brewed using a French press.

The book finishes with how professionals taste coffee, and how you can train your own palate to pick out the distinctive flavor notes.

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Previous page
  1. Print length
    247 pages
  2. Language
    English
  3. Publication date
    September 11, 2017
  4. Dimensions
    6 x 0.62 x 9 inches
  5. ISBN-10
    1549726048
  6. ISBN-13
    978-1549726040
  7. See all details
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Product details

  • Publisher ‏ : ‎ Independently published (September 11, 2017)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 247 pages
  • ISBN-10 ‏ : ‎ 1549726048
  • ISBN-13 ‏ : ‎ 978-1549726040
  • Item Weight ‏ : ‎ 12.9 ounces
  • Dimensions ‏ : ‎ 6 x 0.62 x 9 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 91 ratings

About the author

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Jessica Simms

Jessica Simms

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Jessica Simms is a coffee-lover, fiction writer, freelance ghostwriter, and former barista living in PIttsburgh, PA. Her short fiction is widely published in literary journals, including Weave Magazine, Ampersand Review, and Menda City Review. She holds an MFA in creative writing from Chatham University.

Customer reviews

4.3 out of 5 stars
4.3 out of 5
91 global ratings
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5 Stars
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The book contains good informations about coffee.
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Top reviews from the United States

Pablo Schneider
5.0 out of 5 stars Great coffee book - one of my all-time favorites!
Reviewed in the United States on July 16, 2020
Verified Purchase
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.
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MemphisRose
5.0 out of 5 stars Thorough, clear, and informative guide to home coffee roasting!
Reviewed in the United States on May 15, 2018
Verified Purchase
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!
3 people found this helpful
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Nikhil
4.0 out of 5 stars Recommended but could be detailed on harvesting
Reviewed in the United States on October 10, 2019
Verified Purchase
Detailed information primarily about tasting all around the book. Great content and very little chat about Indian coffee but would have preferred more on harvesting and how I could actually setup from scratch.
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matt
3.0 out of 5 stars Decent information, poor grammar
Reviewed in the United States on June 3, 2020
Verified Purchase
The book is full of grammatical errors and has at least some factual errors as well. Decent information for people new to learning about coffee, as long as you don't take it as gospel.
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Kris Koehler
5.0 out of 5 stars Good Overall Read
Reviewed in the United States on March 23, 2021
Verified Purchase
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.
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blare
5.0 out of 5 stars This is all 6 I know coffee books in one
Reviewed in the United States on March 5, 2019
Verified Purchase
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
One person found this helpful
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betRBgud
2.0 out of 5 stars Hopefully the rest of the book is more accurate than her section on Turkish coffee
Reviewed in the United States on June 2, 2021
Verified Purchase
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.
One person found this helpful
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Charles
5.0 out of 5 stars Terrific, up-to-date overview
Reviewed in the United States on December 26, 2017
Verified Purchase
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.
4 people found this helpful
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Top reviews from other countries

Amazonカスタマー
4.0 out of 5 stars Good writing
Reviewed in Japan on March 27, 2019
Verified Purchase
Interesting addition to my collection. Some details are good to know and any coffee lover would like the read
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ecrangle
5.0 out of 5 stars A Good Read
Reviewed in Australia on November 20, 2018
Verified Purchase
This is the book to read if you like coffee. Minor stylistic problems do not get in the way.
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