The Art and Craft of Coffee Read Online Free PDF

practices wet processing, though some farms dry process.
MOCHA DISTINCTIONS
Mocha is one of the coffee world’s most commonly used words. It denotes beans grown in Yemen. Sometimes, neighboring Ethiopian (and even Brazilian) beans receive the Mocha label, an inaccuracy dating from coffee’s casual labeling history. Today, the term also describes chocolate, hence its use to describe an espresso beverage made with chocolate flavoring, and a European mildly pressurized drip method. The latter is spelled Moka.
    Yemen
    Yemen coffee causes endless arguments among coffee connoisseurs. It is old and its coffee-growing culture breaks all the rules, yet it is still revered as one of the best varieties. It is grown almost at sea level and is almost all dry processed, irregularly and often sloppily. The beans all look different and have a decidedly ragged appearance. It’s part of the processing and not necessarily indicative of a quality problem.
    But amidst the broken beans, insect damage, mold, and other artifacts, the coffee displays so much flavor balance and complexity that it is easy to taste why Yemen’s coffee business flourishes. If you want perfectly shaped, even-colored beans, don’t try Yemen coffee. But if it’s taste you want, the small irregular beans provide coffee unlike any other.
    Yemen is all Bourbon and almost certainly organic, although it is rarely certified. Good beans come from all over Yemen, with much of it from the country’s cottage industry, grown on small plots behind houses and dried on rooftops. It blends perfectly with Javan or Sumatran coffee.
    When buying green, expect less-than-perfect appearance. Resist the urge to over-roast to create a more uniform appearance. If buying roasted, don’t be afraid of a less-than-uniform looks. The best tasting Yemen Mocha can look uneven and be roasted light. Yemen will also take a dark roast and is overall a flexible coffee.
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This coffee is sorted by hand, an important step in quality control.
    Africa
    The African continent’s coffees are definitive; anything else is a variation. African coffees tend to be wine-like, with good but not overly present bodies. Some of the world’s smallest beans come from Africa, but they have intensely concentrated flavor.
    Democratic Republic of the Congo (DRC)
    The DRC (formerly Zaire) produces some fine coffees, but they are not widely available so the country has little name recognition.

    Ethiopia
    This widely accepted coffee birthplace has a long, mostly unblemished history. The commodity coffee trade brought the bean to other countries, where factory plantation methods ruined it. But Ethiopia kept its fine growing and processing traditions.
    Dry processing creates the best Ethiopian coffees. The coffee, typically full-bodied with a light fruitiness, exhibits two main taste footprints called Harrar and Sidamo/Yirga Chefe. Harrar has a cleaner taste, a lighter body, and a decided blueberry note. Sidamo is spicy. Yirga Chefe, a city within Sidamo province, markets its coffee by its town name (the only noticeable difference between Yirga Chefe and Sidamo).
    Ethiopian coffee is inconsistent. Labeling problems make it frustrating to find the same coffee flavor twice. If you come across one you like, grab it. If roasting, err on the side of light roasts.
    Kenya
    Kenyan is the most famous non-Arab African coffee. The country also has one of the world’s most modern coffee industries, probably because it planted coffee late. It was the first coffee country to adopt a reasonable grading system that addresses coffee quality. Kenya AA is the highest. The best Kenyan coffee comes from Mount Kenya.
    All Kenyan coffees are wet-processed and most likely Caturra. Kenyan coffee is wine-like and full bodied, but it’s distinctive with unique blackberry notes.
    Rwanda
    Rwandan coffee has a high acidity and full body. Though Rwandan coffee is known for being washed, its dry-processed versions (though rare) are