cookbook/07_knowledge/testing_resources/coffee.md
A comprehensive guide to understanding and brewing great coffee.
Coffee comes in many varieties and preparations.
Espresso is the foundation for many popular coffee beverages.
A concentrated coffee brewed by forcing hot water through finely-ground coffee beans. Served in small 1-2 oz shots.
Equal parts espresso, steamed milk, and milk foam. Traditionally served in a 6 oz cup.
Espresso with steamed milk and a thin layer of foam. Typically served in 8-12 oz cups.
Traditional brewing methods that extract coffee through immersion or filtration.
Hot water dripped through ground coffee in a filter. Most common home brewing method.
Coffee grounds steeped in hot water, then separated with a plunger filter. Full-bodied flavor.
Different methods highlight different aspects of coffee flavor.
Manual brewing where water is poured over coffee grounds in a circular motion. Offers precise control.
Coffee steeped in cold water for 12-24 hours. Smooth, low-acid result.
Coffee growing regions impart distinct flavor profiles.
Bright, clean coffees with nutty and chocolate notes. Includes Colombia, Brazil, and Costa Rica.
Fruity, floral coffees with wine-like acidity. Ethiopia and Kenya are notable producers.
Earthy, full-bodied coffees with herbal notes. Indonesia and Vietnam are key regions.