I have been giving it a good read ever since receiving it and just back from a camping weekend away so feeling very refreshed.
Here is my review:
I received the book "The Speciality Coffee Book. Victoria”and I must say I am absolutely loving it. It is a massive size book and my first thought was how much can you talk about coffee? A wonderful gift for anyone who loves their coffee or indulge and buy it yourself, you will not be disappointed.
From the first impression I was hooked. The hard cover and pages are all of a vintage long gone. I love the feel of a book and this book book has all the ingredients from the aroma (not coffee but old style) giving me the feel of opening up an ancient treasured book. The photography is stunningly beautiful and gives much homage to the growers and where our coffee beans are coming from including Brazil, Costa Rica and close to home Papua New Guinea.
From the beginning of the book I was enthralled by the history of the humble coffee bean commencing in Ethiopia. in the 13th Century The Arab authorities knew that they held something precious and would not allow the actual green bean out of the country, but rather only once the bean was roasted. If only they could have held onto those beans (they were eventually smuggled out), they would be the only ones perhaps selling the beans, making it a most precious commodity!
From the different types of coffees (cappuccino being my favourite putting me equal favourite with latte’s as the most popular coffee brew in Australia) and how they are made, requiring what type of bean the list is endless.
I love the way the words flow as when I put it all down on paper here you would perhaps think the titles are a little boring, but the way the pages flow I am still enjoying the book and enjoy my 15 minutes of coffee every day reading the next chapter to see what it has in store for me. I loved discovering how to make the perfect espresso, not that I would ever try one at home as I love the feel and ambiance of a cafe it just as important as the actual coffee. At least now I know what to look for when deciding on coffee shops when I am interstate!
I am looking forward to reading about How to Start a Cafe (massive undertaking getting this right), Methods on how to make a coffee from Espresso to Aeropress to French Press plus more in between. They have even thought of the Milk Connection.
For full disclosure here I am a coffee snob. I love my daily coffee and when I am on the road and need to go to an area that I am unfamiliar with I could walk for at least half an hour to find a coffee shop that I think will come up to my standard of the ultimate coffee fix for the day. I only have one coffee a day and that one has to be worth it!. Now that I have My Coffee Bible (as I now call it) I will look up where I will be on a particular day (if away from my usual haunt) and make sure to visit one of the cafes recommended in this much researched book. They not only cover the CBD, but also the North, East, South, Bayside, West and Regional regions.
Iced coffee is a cold variant of the normally hot beverage coffee. Usually topped with ice cream when served.
INDIAN FILTER COFFEE
It is also known as Mysore Filter Coffee or Kaapi (South Indian phonetic rendering of "coffee') is a sweet milky coffee made from dark roasted coffee beans (70%–80%) and chicory (20%–30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly used coffee beans are Peaberry (preferred), Arabica, Malabar and Robusta grown in the hills of Karnataka (Kodagu, Chikkamagaluru), Kerala (Malabar region) and Tamil Nadu (Nilgiris District,Yercaud and Kodaikanal).
Irish coffee is coffee combined with whiskey and cream, often further sweetened with sugar. Also available as a flavor of ice cream.