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ALL ABOUT COFFEE by Williams H. Ukers Still regarded as the bible for coffee, in its 2nd edition by William H. Ukers, it is more of a collector's item and status symbol than a reference, though this 818 pages 2kg book covers every aspect of coffee that you can probably think of, from historical, technical, scientific including etymology, commercial, social and artistic. Definitely a showpiece on your coffee bookshelf. Available at Amazon.com |
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ESPRESSO COFFEE - THE SCIENCE OF QUALITY by Rinantonio Viani & Andreas Illy A technical reference for the professionals in espresso and coffee, covering topics from crop to cup including botany, agricultural, green bean production, storage and transportation, physical and chemical changes throughout roasting, grinding and packaging; percolation techniques and process, espresso physical, chemical and organoleptic characterization, and coffee consumption and health. A compilation of articles written by 28 international coffee experts. This is one of the definitive references that should be in the office or laboratory of the espresso and coffee professional. Available at Amazon.com |
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HOME COFFEE ROASTING by Kenneth Davids A beginner's to advanced level book solely dedicated to home coffee roasting. Whether you are already roasting coffee at home or contemplating of picking up this hobby, this book is highly recommended. Comprehensive and thorough coverage of the topic, it is informative and also served as a roasting guidebook for home roasters. Available at Kinokuniya (Singapore), Borders (Singapore) |
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ESPRESSO - ULTIMATE COFFEE by Kenneth Davids This is another popular book written by Kenneth Davids, dedicated solely to everything espresso. Again, this book leaves no bean unturned in all aspects of espresso from definition to espresso variants, crop to cup, and every aspects of brewing espresso. As the title suggests, it is meant for the espresso aficionados. Available at Kinokuniya (Singapore), Borders (Singapore) |
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ESPRESSO COFFEE - PROFESSIONAL TECHNIQUES by David C. Schomer If you are a barista, this is the training guide or manual in making the reddish brown, tiger-stripped perfect shot. Written by David C. Schomer, the celebrity espresso preparation specialist and owner of Espresso Vivace, this book covers the following topics in both thorough and easy to understand details: - Environmental factors, espresso grinder and adjustment, espresso machine, pump pressure, brewing water temperature, machine cleanliness, water purity & mineral content, coffee freshness, espresso roast & blend, espresso packing & dosing, elapsed time & volume for a shot, cleaning techniques and milk texturing & presentation. This book is for the most demanding and finicky espresso professionals and purists. Available at Amazon.com, Espresso Vivace |
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THE COFFEE CUPPER'S HANDBOOK by Ted Lingle This is the official handbook in cupping coffee by coffee professionals. Developed by Ted Lingle from SCAA (Specialty Coffee Association of America), it is the most methodical and complete manual specifically for cupping. No fancy graphics or beautiful pictures except for the Coffee Cupper's Flavor Wheel, it is a must-have if you want to know how coffee flavor terminologies are being assigned to a particular specialty coffee. Available at SCAA |
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THE BOOK OF COFFEE by Francesco Illy & Riccardo Illy Perhaps this is how the phrase "coffee table book" comes about. Written by Francesco Illy and Riccardo Illy (founding family of IllyCafe), this is what I call the coffee table book on coffee. Why? It is a lavishly illustrated volume that details the rich history of coffee, its cultivation, production, culture and brewing techniques. Yet another collector's item for coffee aficionados and connoisseurs. Definitely a decorative piece on the coffee table. A personal favorite. Out of Print at the time of writing. |
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COFFEE FLAVOR CHEMISTRY by Ivon Flament Unless you are a scientist or researcher in coffee or a coffee professional hungry for knowledge or a hardcore coffee roaster, this book is not for you. As the name suggests, this is more of a reference book than one for casual reading. It covers all the compounds that contribute to the coffee aroma and flavor in 265 out of 424 pages. A pure chemistry reference book on coffee flavor. Available at Amazon.com |
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MAKING YOUR OWN GOURMET COFFEE DRINKS by Mathew Tekulsky A simple beginner's recipe book on coffee and espresso-based beverages, featuring more than 100 recipes using ingredients chocolate, maple syrup, cinnamon to cognac and Kahlua liquor. Make sure yo have a tumbler for the ice-blended drink. Available at Borders (Singapore), Kinokuniya (Singapore) |
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ROAST MAGAZINE The one and only magazine dedicated to the science and craft of coffee roasting. Running into its 3rd year, this magazine offers insights into coffee roasting, its technology and developments, information on coffee origins, and all other aspects to keep the roasting community well-informed, with the aim to promote coffee as a specialty beverage and make the perfect cup. Subscription and past issues available at Roastmagazine.com |
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