How to Make Coffee Before You’ve Had Coffee
by Din Johnson
Dymaxicon, September 2013
$9.95 on RistrettoRoasters.com
This little book by head roaster and founder of Portland’s Ristretto Roasters has a single goal: teaching even the most bleary-eyed coffee drinker how to make a good cup of coffee, post-sleep and pre-caffeine. As expected, instructions are simple and visual but leave no stone unturned should a question arise. Grind, roast level, ratios, and brewing equipment are given easy-to-read chapters chock with bulletproof advice.
Perfect Coffee at Home
by Michael Haft and Harrison
Suarez Haft & Suarez, July 2013
$4.99 on iTunes
The story behind Perfect Coffee at Home is just as surprising as the innovative format of the how-to brew e-book. After serving in Afghanistan, college friends and fellow Marines Michael Haft and Harrison Suarez returned home and quickly developed a serious obsession with third-wave culture, sending them on a quest for the perfect cup of coffee. Their journey comes to life in an e-guide featuring instructional videos set to perky jazz numbers, interactive graphics, and humorous anecdotes, resulting in an in-depth exploration of home brewing styles, from the Moka pot to the Aeropress.
Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry
by Robert W. Thurston
Rowman & Littlefield Publishers, October 2013
$43.83 on Amazon.com
This multi-dimensional guide to coffee clocks in at an impressive 428 pages, which is plenty of space to explore the bean on a global scale. Coffee does just that, with industry experts contributing chapters on subjects as diverse as barista culture, genetically modified beans, direct trade, and the supply chain. Origin profiles span the globe, and chapters on pressing topics like the impact of the coffee berry borer and the evolution of organic certifications explore important questions on the state of the industry.
Finca Tamana
by Tim Wendelboe
Tim Wendelboe, December 2013
$53.00 on TimWendelboe.no
Finca Tamana is a close-up look at the relationship between 2004 World Barista Champion Tim Wendelboe’s namesake roastery and Finca Tamana, a coffee farm in Huila, Colombia. The Norwegian roaster has worked closely with Finca Tamana since 2012, helping to improve its farming practices, increase production, and guide the farm towards a more sustainable and self-sufficient future. With stunning large-scale photographs the book chronicles the many steps involved in Colombian coffee production, highlighting past and future improvements spearheaded by Wendelboe and producer Elias Roa.
