The Art and Craft of Coffee

The Art and Craft of Coffee: An Enthusiast’s Guide to Selecting, Roasting, and Brewing Exquisite Coffee by Kevin Sinnott From Publishers Weekly
Starred Review. Tracing the beverage from its first appearance in the Turkish and Saudi Arabian coffeehouses of the 1500s to the chains and boutique shops of today, Sinnott’s guide to primo coffee enables readers to fill their cups to the rim… with greatness. Readers will learn the differing qualities of producing countries (good acidity but light body from Peru; the distinctive Liberica espresso from Laos), the particulars of roasting, and even the best times to buy and brew. Sinnott deftly navigates the thorny issues of production, preferring to focus on the enjoyment of the product. Even readers who don’t know their Arabica from their Robusta or a French Press from a percolator will appreciate Sinnott’s informative and egalitarian approach; suggestions are the order of the day, not mandates. Whether the barista-to-be prefers to create custom blends to roast at home in the hopes of an ultimate cup, or simply wants to get a better pot from the auto drip she bought for $20, Sinnott’s guide will result in a better cup of joe. 200 Color Photos. Author signed copies and message of your choice. Price: $24.95

From Publishers Weekly
Starred Review. Tracing the beverage from its first appearance in the Turkish and Saudi Arabian coffeehouses of the 1500s to the chains and boutique shops of today, Sinnott’s guide to primo coffee enables readers to fill their cups to the rim… with greatness. Readers will learn the differing qualities of producing countries (good acidity but light body from Peru; the distinctive Liberica espresso from Laos), the particulars of roasting, and even the best times to buy and brew. Sinnott deftly navigates the thorny issues of production, preferring to focus on the enjoyment of the product. Even readers who don’t know their Arabica from their Robusta or a French Press from a percolator will appreciate Sinnott’s informative and egalitarian approach; suggestions are the order of the day, not mandates. Whether the barista-to-be prefers to create custom blends to roast at home in the hopes of an ultimate cup, or simply wants to get a better pot from the auto drip she bought for $20, Sinnott’s guide will result in a better cup of joe. Photos.

From Xpress Review
Sinnott, Kevin. The Art and Craft of Coffee: An Enthusiast’s Guide to Selecting, Roasting, and Brewing Exquisite Coffee. Quarry: Quayside. Jun. 2010. 176p. photogs. bibliog. index. ISBN 978-1-59253-563-7. pap. $24.99. BEVERAGES
While there is a plethora of books on the history and economy of coffee, there are surprisingly few about enjoying coffee. With 200 color photos and friendly text, this highly readable and accessible coffee guide is divided into two sections, covering the beans and the brew. In addition to providing a general knowledge of coffee, Sinnott (curator, www.coffeecompanion.com) strives to give readers tools to prepare world-class coffee at home. Along with selecting, roasting, grinding, and brewing coffee, he discusses serving coffee-correct temperatures, using sugar and milk, and the equipment needed. Troubleshooting tips, charts, step-by-step instructions, and a variety of recipes add to the book’s usefulness and value.
Verdict For people just beginning to develop a home coffee habit, this is a better starting point than Kenneth Davids’s Coffee: A Guide to Buying, Brewing, and Enjoying, but hard-core coffee fans will want both. – Xpress Review posted June 2010

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{ 11 comments… read them below or add one }

Max Schulman October 20, 2011 at 9:15 am

Hi Kevin,

I read your book The Art and Craft of Coffee–it has revolutionized my coffee making, even with just my low-end Mr. Coffee. But now I’m looking to move up in the world: I want to buy a Neopolitan flip brewer. Specifically, I covet the one featured in the book–could you tell me who makes it and/or where I can buy it?

thanks!

-Max

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Coffee Kevin October 20, 2011 at 9:21 am

Hi Max,

Thanks for the kind words. For those photos, I used my favorite, the Stella. It is notoriously unavailable. I met the owner of the company, a beautiful Italian woman at the Chicago International Housewares Show two years ago. I contacted her and the person identified as her US Rep a couple of times but never heard back. Too bad, it is a unique brewer. Although mine’s getting a little worse for wear, it still brews a nice strong cup. I’ll keep on the lookout.

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Mike August 12, 2012 at 2:57 pm

Hi Kevin,
After reading your book, I’m now going through my coffee brewing process and trying to make improvements. Pg 81 refers to your website to learn about grinder ratings using the ro-tap test. I haven’t been able to locate them. Can you point me in the right direction?
Thanks, Mike

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Coffee Kevin August 12, 2012 at 3:07 pm

Hi Mike, I would love to publish the ro-tap settings, but have never been able to do so. They are actually laser measurements conducted by Modern Process, who have done all my grind tests since I began writing.

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Terki June 13, 2013 at 7:36 pm

Im Master Franchisee of The Crepe Cafe. seeking help in finding iced blended coffee recipies and ingrediants, manly coffee extract/concentrate in liquid

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David August 11, 2013 at 6:52 pm

Kevin,

I’m a coffee shop owner in Hunchun, China. I bought your book (“The Art and Craft of Coffee”) about a year ago and I love it. I have taught people here all about coffee, grinding, brewing and presentation and use your book as a study guide. It should be in barista schools across America. Thanks again for a well written “text” book for coffee!

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Coffee Kevin August 11, 2013 at 8:03 pm

Thank you for your kind words of praise, David.

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bobbie leigh September 11, 2013 at 10:20 am

Hi,
I am doing a piece on coffee and would like to include your book in my piece which sounds like the newest and most up-t0-date coffee bible. Oren’s daily roast in NYC is sold out. Can you tell me please where I can get a copy.
Best thanks,
Bobbie Leigh, 1125 Park Ave, NY 10128

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IrenesCoffee April 19, 2016 at 4:24 am

Hi Kevin,

It’s a great book for any coffee lover. Though i don’t know much about coffee processes and also we are initial phase but i was really helpfull

Reply

Sandy March 9, 2017 at 10:10 am

I am having a problem using single dose coffee creamers. I roast my own beans. The creamers of different brands curdle in the cup! What is wrong and how do I fix it? Is there a brand that won’t do that. THis is true for International house Half and Half as well as mini moos.
the companies were not helpful.

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Coffee Kevin May 4, 2017 at 5:44 pm

Hi Sandy,

I’ve tried various brands. For some reason some of the worst appear to be the ultra-pasteurized. One of the best was from a Midwest dairy called Kalona. It was non-homogenized and low-pasteurized. For whatever reason it was quite free from this. They do not make a single serve however. There I’m stumped.

Warm regards,
Kevin

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