Table of Contents: Foreword Introduction Glossary Chapter 1: Extraction Chapter 2: Water Chapter 3: Grinding Chapter 4: Percolation Chapter 5: Filters Chapter 6: Kettles and Agitation Chapter 7: Drippers Chapter 8: Freshness Chapter 9: Roast, Terroir, Varieties and Processing Chapter 10: Technique and Practical Applications Chapter 11: Instruments and Data Mathematical Variables Appendix: Calculations References Index
Les merCONTENTS Foreword vii Preface ix Introduction xiii PART 1 1 Coffee Buying What is coffee buying? What is a coffee buyer? 2 Your Offering Philosophy How do you decide what should be on your menu? What would you like your selection of coffees to accomplish? 3 The Long-Term Value of Investing in Relationships How do you build meaningful working relationships with your suppliers? 4 The Importance of Being Responsive and Crystal Clear How do you avoid miscommunication and confusion when working with suppliers? 5 Making Nice with Your Suppliers How do you keep your suppliers informed and eager to do repeat business with you? 6 When to Give Advice to Suppliers How do you communicate your broad learnings to your valued suppliers? 7 Forecasting How do you determine how much coffee to buy? Is it better to err on the side of buying too much or buying too little? 8 Samples What are the different types of coffee samples? What do they represent? 9 Processing Samples How do you manage and prepare samples? 10 Taking Notes and Sharing Results How do you communicate the cupping results with your coworkers and suppliers? 11 Pricing How much should you charge for your coffee? 12 Negotiating Price with Suppliers How do you proceed to purchase a selection? 13 Direct Trade What is direct trade? What should it mean to you and your coffee buying? 14 Exporting How do you deal with exporting and shipping? 15 Quality Control How do you ensure that you will receive your coffee in its proper condition and set your roasters up for success? 16 Storytelling How do you communicate important details to customers about your coffees? PART 2 17 Processing Methods and Their Cup Characteristics How do various processing methods affect the flavor of coffee? 18 Cultivars and Their Cup Characteristics How do the various cultivars affect flavor? 19 ECG Which coffee-producing origins rise above the rest? 20 The Best of the Rest What are the other standout coffee-producing origins? 21 Seasonality What is seasonality all about? When is a coffee in season? 22 Storing Coffee How should you store green coffee? 23 Packaging What is the best way to package and move green coffee? 24 Defects What’s wrong with your coffee? 25 Decaf How do you handle decaf in your coffee buying? PART 3 26 From Scratch What if you’re just getting started as a coffee-buying business? 27 Learn from the Best What can you learn from experienced buyers? Glossary Acknowledgments
Les merReceive freshly roasted coffee from Scandinavias top micro-roasteries. The roastery and coffee type will vary each month, giving you a chance to taste a wide variety of the best coffee Scandinavian roasters have to offer. Coffee is shipped the first week of every month. Shipping Times: Norway: 1-3 days Europe: 2-6 days World: 4-8 days
Les merBold and warm, freshly harvested from the bark of locally grown trees, Jamaican cinnamon has been added to this dark chocolate bar. “We likkle but we tallawah” (we may be small in size but we are bold in character) is the Jamaican proverb adopted by Pure Chocolate. And that seems to be embodied in this bar. And therefore it won bronze at the Academy of Chocolate. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
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