Intro -- Title Page -- Copyright Page -- Table of Contents -- Introduction -- About This Book -- Foolish Assumptions -- Icons Used in This Book -- Where to Go from Here -- Part 1 Getting Started with Coffee -- Chapter 1 Demystifying Coffee: Just the Basics -- Understanding What Coffee Is (and Isn't) -- Appreciating Coffee - from Its Past to Today -- A world of farms and fickle crops -- Going back to coffee's roots -- Examining coffee and roasting today -- Traveling Worldwide - Where Coffee Is Grown -- Visiting the Western Hemisphere -- Heading to Africa -- Heading to the Eastern Hemisphere -- The Lowdown on Roasting Coffee -- Examining Brewing -- Brewing Espresso -- Examining Where Coffee Is Now -- Identifying some of the people behind the coffee industry today -- Recognizing coffee's presence today -- Chapter 2 Figuring Out What Coffee Is -- Understanding the Life Cycle of Coffee: From Seed to Bud to Cherry to Harvest -- Flowers appear on coffee tree branches -- The flowers develop into a cherry -- A team of pickers pick the cherries -- The pickers hand sort the picked cherries -- The cherries are processed -- Meeting the Two Main Types of Coffee and Understanding the Subspecies -- Processing the Cherry: Getting to the Bean -- Washed coffee processing -- Semi-washed processing -- Natural processing -- Pulped natural or honey processing -- Part 2 The Story of Coffee -- Chapter 3 Familiarizing Yourself with Some Coffee History -- Understanding How Geography Is Linked to History - the Coffee Belt -- Looking Back at Coffee's Roots -- Kaldi and his goats -- From Ethiopia to the Arabian Peninsula -- Thanks to Baba Budan, coffee appears in India -- Heading to Europe . . . and Beyond -- The first coffeehouses open -- Coffee's ups and downs in England -- Coffee and the American colonies -- The Americas and first coffee trees.

Three centuries of dramatic change -- Chapter 4 Taking a Closer Look at Brewing Today -- Understanding a Brewing Force - Alfred Peet and His Focus on Quality -- Buying, roasting, and creating a new coffee culture -- Generously growing the coffee community -- Specialty coffee is born -- Introducing Howard Schultz - the Father of Today's Starbucks -- Traveling to Italy changed everything -- Expanding the business -- Expanding Brewed Specialty Coffee Worldwide -- England breaks out -- U.S. brewers create excitement -- Meeting consumer demands -- Understanding the Role of the National Coffee Association -- Overall coffee consumption -- Coffee drink trends -- Coffee drinking by generation -- Part 3 Taking a Trip around the World -- Chapter 5 Sourcing Coffee - Digging In to Where Coffee Comes From -- Taking a Bird's-Eye Look: The Coffee Belt -- Identifying the top coffee producers -- Recognizing what makes these countries so unique to growing coffee -- Understanding Nature's Role in Growing Coffee -- Recognizing How Climate Change Is Changing Coffee -- Chapter 6 Considering the Western Hemisphere -- Eyeing Central America's Influence on Coffee Production -- Costa Rica -- El Salvador -- Guatemala -- Honduras -- Mexico -- Nicaragua -- Panama -- Looking Closer at South America's Contributions to Coffee Production -- Bolivia -- Brazil -- Colombia -- Ecuador -- Peru -- Venezuela -- Examining the Caribbean's Impact on Coffee -- Cuba -- Dominican Republic -- Jamaica -- Getting the Aloha Feel: Hawaii's Influence on Coffee Production -- Chapter 7 Discussing Africa -- Looking Closer at Northeastern Africa -- Ethiopia -- Kenya -- Examining Central and Southern Africa -- Burundi -- Congo -- Malawi -- Rwanda -- Tanzania -- Zambia -- Chapter 8 Addressing the Eastern Hemisphere and Asia Pacific -- Examining the Countries Biggest in Size, But Not in Coffee Production.

China -- India -- The Heavy Hitters: Identifying Some Traditional Coffee-Producing Countries -- Indonesia -- Papua New Guinea -- Vietnam -- Yemen -- Part 4 Roasting Coffee -- Chapter 9 The History of Roasting -- Understanding How Roasting Started -- Examining What Roasters First Used -- Developing Roasting into a Business -- Starting slowly -- Moving to roasting specialty coffee -- Chapter 10 Roasting for Flavor -- Walking the Fine Line of Roasting: A Balance between Artistry and Science -- Saving money, time, and raw materials -- Moving past the color -- Roasting, Step by Step -- Step 1: Loading or charging and drying -- Step 2: Yellowing -- Step 3: Popping or cracking - the first time -- Step 4: Developing or monitoring -- Step 5: Finishing -- Deciphering What the Different Roasts Mean and How They Taste -- Light roasts - bright and flavorful -- Medium roasts - balanced and complex -- Dark roasts - uniquely flavored -- Part 5 Preparing Coffee and Espresso -- Chapter 11 Exploring the Brewing Methods and Mastering the Tricks -- Understanding Extraction -- Focusing on the Basics of Coffee Brewing -- Identifying the variables that make a cup of coffee -- Starting with the water -- Adding the coffee -- Following a recipe -- Examining the Brewing Methods -- Exploring immersion methods -- Using the force of gravity: The pour-over -- A few more options -- Chapter 12 Making Espresso Easier -- Appreciating Italy's Contribution to Making Espresso What It Is Today -- Making the Perfect Espresso - the Four M's -- Pulling a Few Shots - What's Involved When Making an Espresso -- Identifying the equipment and all the bells and whistles -- Making espresso, step by step -- Adding milk or an alternative -- Knowing What You're Ordering -- Espresso solo or doppio -- Ristretto -- Lungo -- Macchiato -- Cappuccino -- Caffé latte -- Mocha -- Flat white -- Americano.

Cortado -- Part 6 Perusing Today's Coffee Business -- Chapter 13 Meeting Some Coffee Trailblazers -- Identifying Early Trendsetters Whose Names Have Withstood the Test of Time -- James Folger -- Chase and Sanborn -- The Italians and Their Coffee Heritage -- Angelo Moriondo -- Luigi Bezzera -- Desiderio Pavoni -- Pier Teresio Arduino -- Making Waves in the United States -- Alfred Peet -- Erna Knutson -- George Howell -- Howard Schultz -- Mary Williams -- David Schomer -- Ted Lingle -- Trish Rothgeb -- Nick Cho -- Examining Café Culture, Espresso, and Competitions -- Gianni Cassatini -- Reg Barber -- Rex Tseng and Aaron Takao Fujiki -- Andrew Milstead -- James Hoffmann -- Matt Perger -- Colin Harmon -- Ryan Soeder -- Andrea Allen -- Chapter 14 Looking at Where Coffee Is Today -- Brewing Coffee at Home -- Finding coffee today -- Keeping it fresh -- Making use of some new and exciting gear -- Making Espresso at Home -- The machine -- The espresso grinder -- Stepping Out - Drinking a Cup of Coffee Away from Home -- Finding More Information about Coffee Today and in the Future -- Focusing on the Specialty Coffee Association -- Looking online -- Listening to podcasts -- Perusing books and magazines -- Part 7 The Part of Tens -- Chapter 15 Ten (or So) Myths about Coffee Debunked -- Coffee Is Loaded with Caffeine -- Coffee Has Tons of Calories -- Coffee Is Bad for You -- Decaf Coffee Isn't Real Coffee -- Instant Coffee Is Disgusting -- Coffee Makers Only Need a Quick Rinse to Clean -- All Coffee Tastes the Same -- The Coffee Industry Doesn't Have Any Innovation -- Climate Change Doesn't Affect Coffee -- Chapter 16 Ten (Plus One) Places to Find a Great Cup of Coffee -- San Francisco and the Bay Area -- Portland, Oregon -- Seattle, Washington -- New York City -- Vienna, Austria -- Rome, Italy -- Oslo, Norway -- Reykjavik, Iceland -- Taipei, Taiwan.

Melbourne, Australia -- Addis Ababa, Ethiopia -- Japan -- Part 8 Appendixes -- Appendix A Glossary -- Appendix B Timeline of Key History of Coffee -- Index -- EULA.