The definitive guide to the extraordinary world of coffee from growing and roasting to brewing and serving the perfect cup.

This is the ultimate guide to the history, science and cultural influence of coffee according to coffee aficionado and master storyteller Tristan Stephenson. You’ll explore the origins of coffee, the rise of the coffee house and the evolution of the café before discovering the varieties of coffee, and the alchemy responsible for transforming a humble bean into the world’s most popular drink. You’ll learn how to roast coffee at home in the fascinating Roasting section before delving into the Science and Flavour of Coffee and finding out how sweetness, bitterness, acidity and aroma all come together. You’ll then get to grips with grinding before learning about the history of the espresso machine and how to make the perfect espresso in the Espresso chapter. Discover how espresso and milk are a match made in heaven, yielding such treasures as the Latte, Cappuccino, Flat white and Macchiato; you’ll also find out how to pour your own Latte art. Other Brewing Methods features step-by-step guides to classic brewing techniques to bring the coffee to your table, from a Moka pot and a French press to Aeropress and Siphon brewing. Finally, why not treat yourself to one of Tristan’s expertly concocted recipes. From an Espresso Martini to a Pumpkin Spice Latte and Coffee Liqueur to Butter Coffee, this really is the essential anthology for the coffee enthusiast.

Author Biography

Tristan Stephenson is a bright star in the bartending world. He has worked with Jamie Oliver and was a brand ambassador, training bartenders at The Ritz, among other top hotels. In 2009 he set up Fluid Movement – a consultancy company for the drinks industry. He went on to open the critically acclaimed London bar The Worship Street Whistling Shop. This is Tristan’s third book for RPS after the hugely successful ‘The CuriousBartender’ and ‘The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies’ (978-1-84975-562-7), just published.

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