11 Inspiring Books About Coffee
Coffee Lifestyle
11 inspiring books about coffee
Whether you're looking to learn about coffee history or discover how to make latte art, we've got you covered with our list of the 11 best coffee books.
The World Atlas of Coffee by James Hoffman
An encyclopaedia of all things coffee written by James Hoffman, owner of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company in East London. This in-depth guide covers everything from where coffee comes from and how it’s grown and harvested, to how you can roast and make coffee at home. Not only is it packed full of fascinating historical content, you’ll also find plenty of useful tips and tutorials too, which is why we think this is one of the best coffee books available today.
Uncommon Grounds by Mark Pendergrast
Want to discover the complete history of coffee? Then Uncommon Grounds is for you. This wonderful read dives into the initial discovery of the coffee bean on a hill in ancient Abyssinia, travels through the years right up to to the creation of the first ever Starbucks. Pendergrast looks at how the coffee industry has shaped the world today in a truly interesting book that’s perfect for reading while sipping your morning cuppa.
Coffee: A Global History by Jonathan Morris
Eager to know more about the distinctive taste of different coffees? ‘Coffee: A Global History’ explains how the world acquired a taste for coffee, and why coffee tastes so different throughout the world. This wonderful book also delves into who drank coffee, why and where, how it was prepared and what it tasted like. It identifies the regions and ways in which coffee was grown, who worked the farms and who owned them, how the beans were processed, traded and transported. Morris looks at the business structure behind coffee too. A truly fascinating book perfect for those long, lazy coffee mornings.
The Philosophy of Coffee by Brian Williams
Do you feel like you’re in need of more historical factual coffee content in your life? Then you definitely need to get your hands on this book about coffee. This is a short, illuminating introduction to the history and culture of coffee, from the humble origins of the bean in northeast Africa over a millennium ago to what it is today, a global phenomenon enjoyed by millions around the world. It’s the perfect gift for coffee lovers, with chapters on the rise of the coffee house, legal bans on coffee, Brazil's domination of the world coffee trade and the birth of the espresso. A must read, indeed!
How to Make Coffee: The Science Behind the Bean by Lani Kingston
For those of us who aren't coffee scientists but will never say no to a good cappuccino and might appreciate having a pocket-sized encyclopaedia all about coffee, this little book is literally the perfect fit. How to Make Coffee lays out the scientific principles for the coffee-loving non-scientist; stick to these and you will never drink an ordinary joe again. Making good coffee relies on understanding the science; why water has to be at a certain temperature, what grinding method works best, how roast affects taste, what happens when you add cream, and which bean you start out with. If you want to be a clued-up casual cappuccino drinker, this is the book for you.
Craft Coffee: A Manual by Jessica Easto
If you’re wondering how to get started with craft coffee, this one’s for you. In this an essential manual for brewing delicious craft coffee at home, Jessica Easto covers the equipment needed for home brewing, how coffee beans are grown, how to purchase the best coffee machine for you, and the various coffee flavour profiles.
The New Rules of Coffee by Jordan Michelman & Zachary Carlsen
From the founders of Sprudge, one of the world’s biggest coffee publications, The New Rules of Coffee is a wonderfully light read that offers a jargon-free guide to the world of coffee. Perfect for those who aren’t big readers, the short book covers where coffee comes from, how it’s grown, and how to brew the perfect cup at home.
Coffee: The Epic of a Commodity by Heinrich Eduard Jacob
Referred to as a documentary novel, this classic follows coffee's journey around the world from London to Brazil, telling the singular history of the legendary commodity in fascinating detail and amusing anecdotes, from the discovery that chewing on the beans were keeping goats awake in Yemen to the author’s own experiences with the bean in 1935. If you’re looking for some truly inspirational with great factual content, this one’s for you.
Coffee For One by KJ Fallon
For those who love a bit of A-list name dropping with their coffee, this book might be to your taste. Coffee For One is an inside look into the modern business of making coffee focusing on the revolution that made single serve such a popular way to consume coffee worldwide, and the competition and conflict that got us here. Featuring A-list names, corporate intrigue, environmental controversy and much more, this revolutionary read is often as eye-opening as your strongest espresso!
Coffee Art by Dhan Tamang
Inspired to learn how to create beautiful latte art? Coffee Art will get you started in no time. Featuring over 60 designs from one of the world’s leading latte artists, you’ll discover how to free pour, stencil and etch like a master. Just don’t forget to snap a pic for your Instagram when you’re done!
Coffeeography: The Coffee Producers by Stephen Philip Leighton
Coffeeography: The Coffee Producers is a node to the importance of relationships in the coffee world, profiling some of the many amazing and inspiring coffee producers that the author has had the privilege of working with during his time at Hasbean. Speciality coffee isn't just about coffee and its flavours, but about the love and care that goes into it too.
Make your day more exciting with a cup of your favourite coffee and one of these top books about coffee.
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What Is Single Origin Coffee?
Coffee Knowledge
What is single origin coffee?
Single origin coffee simply describes coffee that has come from one particular source and has not been mixed with other coffees. Find out more here.
Discover a world of flavour
Single origin coffee simply means coffee that has come from one country and region. When green (pre-roasted) coffee is imported, it will always be packaged and delivered as single origin. However, the single origin label is not an indicator of quality. Despite this, it should theoretically mean that you are tasting the characteristics unique to that specific region. The origin of the coffee bean matters because soil type, climate, production and processing methods all influence the final flavour, from the aroma to the aftertaste.
Single Country or origin
‘Single country’ means the beans are sourced from the same country. These are labelled such as Honduran, Colombian, or Peruvian beans. Think of a large country such as Brazil, with its different microclimates, it’s expected that there will be indisputable differences between the coffee beans that are harvested in the northern regions and those in the south. ‘Single origin’ might mean a single coffee region, or a single farm within that region. It can also sometimes refer to a patch of cropland, or from a particular area within a specific farm.
Lots, Microlots and Nanolots
A ‘single origin’ is a rough measure that could be as broad as a country, or a specific smallholder manufacturer. A single cropland refers to a particular batch of coffee that could be defined by its time of picking, or the area that it grew on the farm. At the most specific end is where microlots and nanolots come into play. These terms are loosely defined and interchangeable, but they usually refer to smaller lots that are separately grown and processed with extra care to achieve a smaller amount of a high-quality, individual coffee type.
What is blended coffee?
The term ‘single origin’ coffee exists because the majority of coffees are a blend of multiple coffee types. Most roasters will purchase their coffee from different origins and proceed to blend and roast them together, which creates a more consistent taste, flavour profile and mouthfeel.
To blend or not to blend coffee
Blends, as the name suggests, are a mixture of various coffee beans sourced from different locations and processed together. The beans can be sourced from different regions within the same environmental area, or are sourced from totally separate countries around the world. The next time you sip a coffee in your local café, try and spot their house blends.
However, mixing the wrong single origin beans together can result in a bland or unpleasant taste. Getting it right requires skill and wide-ranging knowledge. Mixing of coffee beans flattens out the more intense characteristics and also covers up its origin. Essentially, you are losing all the unique qualities of these individual coffees.
What makes single origin coffee special?
It mostly comes down to taste. However, that does not mean single origin coffee necessarily tastes better than blended coffees, but that each single origin coffee tastes different to others. Many factors influence the flavour, including coffee diversification, inputs, climate and processing. Each one of these factors is unique to its origin, and coffee flavour varies from country to country and region to region.
A very important characteristic of single origin coffee is how it is grown and cared for seasonally. Coffee tastes best when it is recently harvested. Single origin coffee will usually be very unique since it comes from one region. Many roasteries prefer to roast single origin coffee beans to a lighter roast so that the subtle notes of the coffee bean are more palpable and can be appreciated in coffee.
Which single origin coffee is best?
Again, this is down to personal taste. Countries that have historically imported coffee, like Belize and Cambodia for example, are both within the coffee sphere but are not coffee leaders by any means. Those which produce Arabica beans are often more favourable. The Arabica coffee bean grows at higher altitudes than Robusta coffee beans, and only under certain conditions. Countries such as Ethiopia, Guatemala, and Mexico have more mountain ranges and export a large amount of Arabica beans. Single origin coffee is unique and will make any coffee special. Discovering the right one for you will be sure to give you a coffee experience like no other.
Now that you know what single origin coffee is, learn more about different coffee types next.
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What Is The Difference Between Wet and Dry Cappuccino?
Coffee Knowledge
Wet vs dry cappuccino - what’s the difference?
Know your wet cappuccino from your dry cappuccino and what the differences are with Nescafé. A guide to ordering coffee with confidence. Read more.
What is a cappuccino?
A cappuccino is a traditional espresso-based drink, prepared with steamed milk and milk foam. Like many other coffee items, it’s all about ratios. Cappuccino is usually served as one part espresso, one part steamed milk, and one part milk foam. It is also usually served in a smaller cup than a latte. Cappuccinos are a perfect blend of delicious coffee and creamy milk, and you may even get a little sprinkle of chocolate on the top. But there are a few ways you can tailor your next cappuccino for your particular taste.
Wet vs dry cappuccino
When it comes to coffee, words and terminology matter. Descriptive terms can make or break your coffee order, especially when it comes to ordering a cappuccino. ‘Wet’ and ‘dry’ are two key terms you need to know when ordering your next cappuccino.
Wet cappuccino
This is the traditional cappuccino that contains less foam and is creamier because it has more steamed milk. So basically, you are asking for a cappuccino with less foam. This variation has a slightly sweeter and smoother flavour, since more steamed milk than usual dilutes the espresso. Generally speaking, a cappuccino is one-third espresso and two-thirds milk, in a wet cappuccino the same amount of milk is used, but they divide it so that only 25% is milk foam and 75% is milk, rather than the usual 50-50 split. It is still a very tasty cappuccino, just with a milkier flavour, smoother mouthfeel and a thinner layer of foam.
Dry cappuccino
Not everyone likes the strong creamy texture and flavour of regular cappuccino. For those that want a bit more coffee without going full-coffee, the dry cappuccino is the perfect balance. Essentially, you are asking for more foam, since the foam is considered ‘dry’ compared to the liquid steamed milk. The size of the beverage stays the same. The only change is the ratio of steamed milk to foam. This variation features a thick, dense foam that floats on top of the shot of espresso. With less liquid milk poured into the coffee, the espresso has a richer, more distinct taste. It’s still a cappuccino, just with a much punchier flavour and dense layer of foam.
What are the different flavours?
There is a difference in flavour between wet and dry cappuccinos, but it’s not as significant as you might think. There different flavour profiles and depth depend on the milk to espresso ratio. Cappuccinos range from being creamier and more diluted in taste, to stronger with more intense flavour. Some cappuccinos can be made cold with either cold milk or with blended ice, and can even have flavoured syrups incorporated in them too.
Wet Cappuccino flavour profile
Due to the high volume of steamed milk, the mix with the espresso results in a more blended and sweeter flavour profile. The espresso is balanced out by the liquid milk, which softens the bitter notes of dark espresso shot, but may mute the flavours of a lighter, more subtle roast. When making a wet cappuccino, there is less air introduced to the milk. Less foam results in less bubbles and a smoother texture of the milk and espresso combination.
Dry Cappuccino flavour profile
Due to the lower volume of steamed milk, the espresso flavours will be a lot stronger and richer than in the wet cappuccino. With the smaller amount of liquid milk added to the drink, there will also be less of that creamy dairy flavour overall. With the extra air added to the cappuccino while it is being stretched (making of the foam), the result can be very foamy, which keeps the espresso hot for longer.
What is a Bone-dry and super-wet Cappuccino?
While wet and dry are where most people stop with their cappuccinos, some prefer to go further! Bone-dry cappuccino quite simply has no milk and all foam. A bone-dry cappuccino is slightly similar to a macchiato, but with a little more foam. A super-wet cappuccino typically consists of no foam, and all steamed milk. This extra-liquid beverage starts to resemble a flat white more than a cappuccino. The ‘super-wet’ comes from the extra steamed milk that is added onto the already ‘wet’ cappuccino. This can dilute the taste of the espresso, essentially leaving the mug full of creamy smooth milk.
The wet and dry cappuccino terminology depends wholly on the proportion of steamed milk. The more steamed milk, the ‘wetter’ the cappuccino, and the reverse for a dry cappuccino. Also, every type of milk will have a different result when steamed or frothed before adding it to the espresso shot, but that’s not to say it won’t still be a delicious cappuccino!
Now you know the difference between wet and dry cappuccino, learn more about instant coffee next.
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Explore The World of Coffee Tasting
Coffee Lifestyle
Explore the world of coffee tasting
Let’s go behind the scenes, into the inside world of coffee tasting and discover what coffee tasters are and why them - learn more.
After coffee is harvested
After harvesting, coffee cherries go through milling. This removes the outer fruit as well as the parchment-like skin around the bean. The end result is called green coffee, and quality-control at this stage is vital. Our experts work closely with our coffee suppliers in every country of origin. It’s the only way to make sure the coffee we use lives up to the world-famous NESCAFÉ name.
Before coffee is shipped
We work closely with all our coffee suppliers through our network of six specialist coffee quality-control centres around the world. We also help coffee suppliers adhere to the latest food safety measures. Finally, our NESCAFÉ professional tasters will thoroughly test the quality of our coffee before it is even shipped.
In our factories
The beans undergo one last quality test when they finally arrive at our factories, before the coffee is used to make your favourite NESCAFÉ. We also have professional tasting teams in every NESCAFÉ plant worldwide. Satisfying their expert taste-buds is just the last of many quality tests that help guarantee the delicious taste of every cup of NESCAFÉ.
This is how we’re able to have a lasting impact, working with our partners big and small to keep making your coffee better and tastier.
The language of coffee tasting
Expert coffee tasters need to understand the subtle differences between coffees. How has the way the coffee was grown, milled and roasted affected the final flavour? Did the type of soil the tree was planted in make a difference? Or maybe the way it was watered and fed? Even the type of bags the beans have been stored in could change that final flavour.
In fact, many experts in the coffee-tasting profession use a book called the Sensory Lexicon. It’s a bit like an insider’s guide to the strength of the different flavours in coffee. It lists more than 100 different flavours, and they’re organised into groups such as:
- Floral, spices, sweet, cocoa
- Fruity, green/vegetative
- Roasted, cereal, nutty
There can be many flavours in each group. For example, the ‘sweet’ group of flavours includes molasses, maple syrup, brown sugar, caramelised, honey and vanilla.
Awakening the senses to quality
It takes many years of experience to become a respected coffee taster. To qualify as a professional taster, you’ll need to be an expert in ‘cupping’ – the technique for identifying the complex tastes and aromas in coffee. You’ll learn about:
- Le Nez du Café Aroma
Appreciating the 36 basic scents of coffee - Sensory skills
Judging the strength of various tastes like sweet, sour and bitter.
Peer calibration
Blind-tasting coffee so you can match the judgment of experienced tasters
Becoming a coffee taster
If you research coffee-tasting courses, you’ll probably find a local organisation that can help guide you towards a professional qualification. You’ll need lots of dedication to study for and pass the exams and practical tests that will develop your tasting skills and coffee know-how.
Coffee knowledge
Coffee tasters also need to understand the entire coffee journey. This knowledge helps them spot ways to improve a coffee’s quality before it arrives in your cup. You’ll need to know about:
- The foundations of coffee
The agriculture and science behind the coffee journey - Coffee processing
How coffee is stored, milled and roasted - Coffee quality
The way coffee is handled during its journey, and how it can affect the coffee’s final quality.
It’s certainly a lot to take in! But this dedication to the craft of coffee tasting is what makes our coffee taste that little bit better. Whether you’re inspired to develop these skills to help you make a difference in your world, or if it’s just for the simple appreciation of a great cup of coffee, enjoy every sip of the journey with NESCAFÉ.
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