Real Fresh Coffee ─ How to Source, Roast, Grind and Brew Your Own Perfect Cup

Perfect your barista technique and find out about coffee styles around th world, with profiles on single-origin coffee beans and their flavors

Coffee is the most popular drink worldwide with around two billion cups consumed every day and more and more people are turning to good quality, fair trade coffee (premiumization); evident by the number of independent coffee shops opening up in towns and cities as well as the number of us playing home barista as the choice of specialist beans and professional coffee-making gadgets grows. This book is the ideal companion for those who want to understand more about how to source and brew quality coffee. Good coffee and wine have much in common, not least how the terroir (soil, weather conditions, and climate) of the crop affects the flavor profile of the finished coffee from different geographical areas so that you can choose your beans with confidence. Whether you enjoy light and bright, warm and mellow, or dark and aromatic flavors, discover how to roast and grind your own beans and use the brewing guides to refine your coffee-making skills. If you love coffee you will love this book, which shows you how to get the most out of your coffee, from fresh roasted bean to hand-crafted brew.

Gwilym Davies won the World Barista Championship in 2009. In 2011 he opened Prufrock, a proper cafe and training center in London which won the Best Independent Coffee Shop at the 2012 European Coffee Awards. Gwilym now spends most of his time passing on what he has learned around the world and at his training center in Prague. He is currently Representative and Head Judge for the WCE (World Coffee Events) and an Authorised Trainer for SCAE (Speciality Coffee Association of Europe).Ben Townsend has been in the speciality coffee industry for 10 years. In 2009 he opened the Espresso Room, one of the first of the new wave of speciality coffee shops in London and it was awarded best coffee in London byTime Out magazine. He has worked as a trainer at London School of Coffee for eight years. In 2007 he co-developed the City and Guilds Barista VRQ—the UK’s first accredited coffee qualification. In 2013 he was a contributor to the SCAE Barista Diploma System and he currently acts as Coordinator for the SCAE UK Education Chapter.