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The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes (Englisch) Gebundene Ausgabe – 9. Oktober 2012

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  • Gebundene Ausgabe: 240 Seiten
  • Verlag: Ten Speed Press; Auflage: New. (9. Oktober 2012)
  • Sprache: Englisch
  • ISBN-10: 1607741180
  • ISBN-13: 978-1607741183
  • Größe und/oder Gewicht: 22,4 x 2,8 x 24,9 cm
  • Durchschnittliche Kundenbewertung: 4.5 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 14.855 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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“Once you’ve tried Blue Bottle coffee there is no going back—and thanks to this book, you can now understand exactly why. This be-all book on today’s coffee culture is a how-to and why manual that will thrill coffee geeks, amateurs, and professionals alike. And for those whose experience is that food is an afterthought at a coffee bar, you can now have Blue Bottle’s sumptuous recipes that are like the crema in the cup.”
-Danny Meyer, restaurateur and author of Setting the Table
“Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too.  I’m still buzzing.”
-Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan

Über den Autor und weitere Mitwirkende

JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and inRockefeller Center and Chelsea in Manhattan. In addition to its cafés, BlueBottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention. See for more.

CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was alongtime owner of the San Francisco cake and sweets shop, Miette. James andCaitlin Freeman live in San Francisco, CA.

A staff writer for the San Francisco Chronicle’s food section for ten years, TARA DUGGAN earned a James Beard Award for best newspaper column and was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book. 

CLAY MCLACHLAN is an award-winning photographer specializing in food, wine, and travel. His work has been featured in numerous cookbooks, including Cooking with Chocolate, which garnered a World Cookbook Award. He divides his time between San Francisco and Italy.

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Format: Gebundene Ausgabe Verifizierter Kauf
Fundierter Hintergrund Informationen und ein ansprechend gestaltetes Layout machen dieses Buch zu einem must-have für Kaffeeliebhaber. Zusätzlich ist das Buch gespickt mit kleinen Anekdoten. Wie immer reicht dieses Buch zwar nicht um direkt der home-barista zu werden, dennoch werden realistische Einschätzung zur Anschaffung von Espressomaschine, -mühle und Co.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
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Von Michael W. Cleveland am 9. Dezember 2012
Format: Gebundene Ausgabe Verifizierter Kauf
Since this book is in English, I'll write my review in English. It's a really, really well done book. However, it's highly technical (in case you weren't looking for same) but it's got some fantastic sounding recipes and the historical and chemical aspects are quite interesting.
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Die hilfreichsten Kundenrezensionen auf (beta) 69 Rezensionen
22 von 23 Kunden fanden die folgende Rezension hilfreich
Awesome Coffee Book! 17. Oktober 2012
Von Ben W - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
To be honest, I had never actually had Blue Bottle coffee before pre-ordering this book. I just couldn't stop hearing about how good it is during my galavants around San Francisco and Berkeley.

This book is packed with great information and tells you how Blue Bottle makes its coffee, pastries, and other fun recipes step by step. There is also a ton of information on coffee growing and roasting, as well as coffee's history. James covers different brewing methods thoroughly, making it a truly enjoyable read for any coffee fan. You will also get information on coffee equipment, which I found particularly useful because I myself am trying to make the best coffee I can.

Oh, and I finally got around to trying Blue Bottle Coffee this past weekend in Hayes Valley. I ordered an espresso which was definitely one of the best I've ever had. The 81 year old English man next to me was in agreement.

For those inclined to know everything they could have ever possibly wanted to know about coffee, this book is a great place to start...and finish.
24 von 27 Kunden fanden die folgende Rezension hilfreich
Formatting Disaster 5. Februar 2013
Von A. Kirwin - Veröffentlicht auf
Format: Kindle Edition
I was super excited about reading this book on my Kindle.

If you buy it, you should know that the formatting is a total mess. Random pages pop up in the wrong section of the book, images that are meant to be associated with certain blocks of text are missing or on the wrong page, and other issues abound.

It's so disappointing to see such a sloppy unreadable job for what should have been a great book.
18 von 20 Kunden fanden die folgende Rezension hilfreich
Unexpectedly terrific 27. Oktober 2012
Von T. Triche - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this for the Kindle and read the whole book shortly after receiving it (minus the recipes, I'm sure they're swell but I don't much enjoy baking). The section on roasting is very good and the section on espresso is particularly brutal and to-the-point. In so many words, the former seems like it should be difficult while the latter seems like it should be easier, but reality is the other way round. That said, you can't have good coffee from bad tasting beans, so knowing how beans ought to be roasted, rested, and ground is quite useful.

You can find these things elsewhere, of course, but the reason I plowed through the entire thing in the first day is that the Freemans can write, really well, in an engaging and concise style. This is not a huge book, but it is crammed with a great deal of very specific advice and information that I found most helpful. (For example, the advice to either go to a good cafe with a skilled barista, or be prepared to pay a lot of money for a heavy, balky Italian machine and then spend many hours learning to use it, is delivered unvarnished; the undeterred will then find very specific advice on grinding, tamping, pulling, and judging espressi, along with notes from the Blue Bottle locations regarding their strategy for blends of beans and single-origin coffees).

Considering that I was looking at another book that cost $45 until I flipped through the preview (and immediately bought the Kindle edition), it strikes me as a very good value. Look through the preview and see if you don't agree. Worst case, you lost a few minutes of your day, but if you are interested in what makes for a good cup of coffee (and what makes for an obsessive coffee purveyor!), I suspect you won't stop at that.
12 von 15 Kunden fanden die folgende Rezension hilfreich
become a coffee savant 11. Oktober 2012
Von Alexandra M. Gatsis - Veröffentlicht auf
Format: Gebundene Ausgabe
I never thought I'd find myself interested in the minutiae of coffee making, but I find James' articulation of the coffee experience utterly engaging - creative, intimate, personal, THOROUGH. He educates the reader about the complexities of coffee - no diluting - in the way of a really smart, not condescending older brother. Caitlin's recipes are also conveyed in a sweet, unintimidating way. I feel that James took this seemingly familiar world and rendered it novel and full of possibilities. It just opened up a new world, a new, uncommon way of seeing something common.
3 von 3 Kunden fanden die folgende Rezension hilfreich
New Insights for the Coffee Aficionado! 20. Juli 2014
Von Paul Wyman - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This is the third book I've read on the topic of Coffee, recently. It's also the one which has given me the most insight into the people who grow, roast, and serve this wonderful beverage. I feel a bit transformed, actually.

I thought the coffee revolution of the late '60's helped me to appreciate coffee more. I started buying Peet's, ground my own, and experimented with pour over, French Press, and home espresso methods. I was very happy with my morning cup. Then, a new generation of coffee aficionados came along to upset my apple cart. I'm simply blown away by the available information on the global coffee experience; who knew?

James Freeman is an artist with an active and clever mind. He can't seem to contain his fascination with producing the most amazing coffee experience on the planet. Kudos, James! Within his book he shares his informed insights thus helping us to better understand coffee growers, roasters, and baristas. In just over a decade (during a severe economic recession, no less...) he also managed to somehow create a world class business with a unique spin on the most traditional of consumer commodities. Color me impressed! Thanks for sharing!

Recently, I started roasting my own coffee. I thought this would be the sole improvement required to update my coffee game. Now, however, I'm aware that there's so much more to explore and understand. Who knew the Japanese had it all going on in terms of pouring coffee? Ever heard of the Nel Drip? Siphon coffee? Swan-necked pouring kettles? Not me, for sure. But I'm totally open to these new coffee experiences. Clearly, the Internet has allowed us to think more globally; even if you don't travel you can expand your awareness. This book, however, has given me exposure to information I somehow missed in my Google searches. I guess there's still some merit in having good non-fiction writers!

The abstract descriptions in this book have been exceptionally useful to me, as well. The author goes beyond consideration of times, temps, and the color of beans in order to describe his experiences while roasting, grinding, and making beverages. Some of it's presented a bit tongue-in-cheek, for sure, which I also appreciate; humor helps when you're a learner. If you've ever taken the plunge at writing you'll appreciate how hard it is to convey a sense or feeling via prose. It's often worth the effort, however. If your descriptions do click there can be an AHA! moment for the reader and they'll truly get your point. I can't wait for some of these epiphanies to occur for me. My roasts have clearly not been what you'd call exemplary, at least so far. But it's early days for me and I do feel encouraged to continue.

Clearly, we do not all have the requisite time or talent to achieve the excellence of a coffee professional. Then, again, why not see how far you can go on your own? This book is an excellent coaching tool no matter how big you dream. It can also help you define your limits, another useful parameter. Some equipment is simply too specialized or expensive for the average consumer, however; I get it. But there's a lot we can explore, even on a budget, and Mr. Freeman covers it all. Once informed, you are free to make your purchases, settle for less-than-the-best, or leave it up to the professionals. The choice is entirely yours, of course. But why not be informed? Then you can choose wisely.

Mr. Freeman also shares stories, his own as well as those of others. Personally, I remember stories far more easily than isolated facts. Stories personalize and humanize our experience. They're fascinating and memorable. They also make for excellent reading. The balance between narrative and factual information in this book is quite exemplary. I found it hard to put down. That's saying a lot, considering I'd already saturated my brain on this topic of late.

Overall, I'd say this is a compelling read no matter how much content you care to pursue. You can always come back for repeat visits should you decide to aim higher. There are also those wonderful recipes in the second half of the book, contributions by his wife. I'm sure they will be of interest to many. What's not to like?
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