The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying

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Houghton Mifflin, 1997 - Cooking - 288 pages
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If coffee from a can or jar is your idea of purgatory, THE JOY OF COFFEE is the book for you. Its author, Corby Kummer, originally came to the subject of coffee while writing a series of articles for the Atlantic Monthly, and he found so much to say about the bean that he decided to write a book. Kummer began with some basic questions: "What matters most in buying coffee? How can you sort through the jumble of place names and whimsical labels on beans and blends? Is a dark roast better, more sophisticated, than a light roast? Is it essential to grind coffee beans at home?" What he learned in response to these queries comprises the bulk of THE JOY OF COFFEE. Starting with a tour of a coffee plantation and ending in the reader's own kitchen, Kummer leads a lively and informative discussion of all phases of coffee production, from harvesting to roasting to brewing. He discusses different roasts and the different types of coffeemakers, and he even talks about caffeine consumption and methods of decaffeination that preserve the bean's flavor. At the end of THE JOY OF COFFEE is a chapter chock full of recipes for tasty treats that either go well with coffee or include it as an ingredient. Like a great cup of Joe, THE JOY OF COFFEE is good to the very end.

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Chapter Four

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About the author (1997)

Corby Kummer's work for the Atlantic Monthly and Gourmet has established him as "a dean among food writers" (San Francisco Examiner). A media commentator on food topics, he lives in Boston.

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