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Someoftherecipesinthisbookincluderaworpoachedeggs.Whenconsumedraw,thereisalwaystheriskthatbacteria,whichiskilledbypropercooking,maybepresent.Forthisreason,alwaysbuycertifiedsalmonella-freeeggsfromareliablegrocer,storingthemintherefrigeratoruntiltheyareserved.Becauseofthehealthrisksassociatedwiththeconsumptionofbacteriathatcanbepresentinraweggs,theyshouldnotbeconsumedbyinfants,smallchildren,pregnantwomen,theelderly,oranypersonswhomaybeimmunocompromised.Theauthorandpublisherexpresslydisclaimresponsibilityforanyadverseeffectsthatmayresultfromtheuseorapplicationoftherecipesandinformationcontainedinthisbook.
Copyright©2012byJamesFreemanPhotographscopyright©2012byClayMcLachlan
Allrightsreserved.PublishedintheUnitedStatesbyTenSpeedPress,animprintoftheCrownPublishingGroup,adivisionofRandomHouse,Inc.,NewYork.www.crownpublishing.comwww.tenspeed.com
TenSpeedPressandtheTenSpeedPresscolophonareregisteredtrademarksofRandomHouse,Inc.
LibraryofCongressCataloging-in-PublicationDataisonfilewiththepublisher
eISBN:978-1-60774-119-0
v3.1
CONTENTS
Introduction
GrowCoffeeGrowingProcessing
GettingtoKnowCoffeefromThreeFavoriteRegionsFarmerProfile:LorieObra,Hawaii
FarmerProfile:AidaBatlle,ElSalvador
RoastRoastingDay
HowtoRoastCoffeeatHomeCuppingandDescribingCoffeeFlavors
CuppingatHome
DrinkBrewedCoffeeTechniques
Pour-OverCoffeeFrench-PressCoffeeNelDripCoffeeSiphonCoffeeTurkishCoffee
EspressoMakingEspresso
EatWithYourMorningCoffee
PerfectforDunkingIntheAfternoonFromOurFriends
Acknowledgments
Index
INTRODUCTION
IhavehadopinionsaboutcoffeeeversinceIcanremember.TheseedswereplantedwhenIwasfourorfiveandmyparentsletmeopentheirgreencanofMJBCoffeewithacanopener.Ifeltsoadult—dangeroustoolsandcansofcoffee!Ilovedthemomentwhenthecanopenerpiercedthroughthemetalandtherewasthathissastheairrushedoutofthevacuum-sealedchamber.Allofthearomacameoutinawhoosh,anditsmelledincredible.Ibeggedmyparentsforataste,buttheyrefused.Myparents’coffeesetupwasseriouslyconsidered,emphaticallydefended,
andbrutallymisguided.WelivedinFieldbrook,aNorthernCaliforniatowninruralHumboldtCounty,wheremydadworkedfortheStateBoardofEqualizationandmymomwasahomemaker.TheyhadaCorningwareplug-inpercolatorwithalightbluecornflowerdesign—aclassic.Myparentsputinthecoffeethenightbeforeandsetthelamptimerthatmydadboughtatthehardwarestoresoallofuswouldwakeuptothatgurglingsound.AsIgotolder,Irealizedthatitwasthesoundofcoffeedying.Theydrankitwithextra-richmilk.Ibeggedandbeggedthemtoletmetrythecoffee,andaftermyprolonged
campaign,theyfinallyletmetakeasip.Ofcourse,Iwasrepulsed.Icouldn’tbelievehowterribleittastedcomparedtohowgooditsmelled.Itturnsoutthatthewhooshofcoffeearomacomingfromthecanwasthebestmomentthatthecoffeehad.Themaximallycheap,underdeveloped,pregroundcoffeeneverhadachanceoftastinggood.Thisexperiencestayedwithmemuchlongerthanitwouldhavehadthecoffeebeendelicious—thetensionbetweensmellingsomethinggreatandhavingittastehorriblegnawedawayatmeovertheyears.Icouldn’tshakethefeelingthattherewassupposedtobemoretotheexperienceofdrinkingcoffee.Ittookafewyearstohealfromthatexperience,andinsomewaysthe
Ittookafewyearstohealfromthatexperience,andinsomewaysthebafflementneverwentaway.ButthingsgotbetterwhenmyoldestsistermarriedandmovedtoSantaCruz,whereIwouldgoandvisit.HerhusbandwasborninItaly,so,asarebelliontomyparents’ways,theydrankMedagliad’Oro,whichtheypreparedinaMr.Coffeemachine.Mymother,ofcourse,didnotapprove.Theywoulddrinkpotsandpotsofcoffee,andtheywerecoolandyoung
enoughtobedifferentfrommyparents.Insteadoftalkingaboutroadconditions,salestax,andgrammaticalerrors,theytalkedaboutSolzhenitsyn,J.D.Salinger,andJerryBrown.Theydrankcoffeewithhalf-and-halfandsugar,whichmadethecoffeeitselfbesidethepoint.Attheirhouse,coffeewassocial.IwasabouttwelvewhenIstarteddrinkingit,anditwasfuntoparticipateinthisculturalexchange.Ifeltgrownupdrinkingcoffeeandtalkingabouttheissuesoftheday.Butdrinkingcoffeewithmysisterdidnotmakemecool.Aucontraire.AsI
gotolder,Ibecameincreasinglydedicatedtoplayingtheclarinet.TogiveyouanideaofhownerdyIwas,intheninthgradeIgaveupplayingDungeons&DragonssoIcouldspendmoretimepracticingmyclarinet.Onedayinhighschoolagroupofkidspushedmeupagainstsomelockersandcalledme“FluteBoy.”Ialmostsaid,“Well,actually…,”likeIwasgoingtocorrectthemforaccusingmeofplayingthewronginstrument.Whenitcametimetogotocollege,IenrolledintheUniversityofCalifornia
atSantaCruzsoIcouldstudyclarinetwithrenownedmusicianRosarioMazzeo,wholivedinCarmel,aboutanhouraway.Iwasworkingveryhard,aboutfourorfivehoursadaywithRosarioinCarmel,plustakingafullloadofcoursestowardaphilosophydegree,whichrequiredlotsofreadingandwriting.Istarteddrinkingalotofcoffee—alotofbadcoffee.WhenIwasworkingonapaperforacollegecourse,Iaveragedaboutonecup
ofcoffeepercompletedpageofthepaper.Itwaslessforpleasureandmoreapharmacologicalnecessity,anditonlyescalatedasIstartedworkingasamusician.Ifyouhavetoplayinaneighto’clockoperaandit’safour-hourshow,youneedcoffee.SantaCruzactuallyhadafewcaféswithdripcoffeebarsatthetime,andI
usedaplasticconeathome.Ididn’thaveverymuchmoney,buteveryonceinawhileIwenttothisstorethatthatsoldChemexandFrenchpresspotsandcoffeebeansfromdifferentorigins.Theirofferingsseemedexoticandunobtainable.WhenIhadalittlemoneyleftoverfromagig,Iwouldtryafewthings.ThatwasthefirsttimeIhadthechancetobuycoffeefromspecificplaces.Hmm,coffeefromKenya?Interesting.Aftercollege,IwenttoNewYorktostudywithKalmenOpperman,another
famousclarinetteacher,andthenworkedasaprofessionalclarinetistforeight
years,includingwhileIwasingraduateschoolattheSanFranciscoConservatoryofMusic.IbecamepartofwhatiscalledtheFreewayPhilharmonic,agroupofaround150peoplewholiveinandaroundSanFranciscoandplayforregionalsymphoniesnearby,insmallercitiesthroughoutNorthernCalifornia,suchasMonterey,Napa,andModesto.Sinceeachsymphonyonlyhadafive-orsix-weekseason,wetriedtopatchtogetheralivingbyplayinginseveraldifferentorchestras.Intandemwithmymusiccareer,myinterestincoffeecontinuedtogrow.I
gotintoroastingcoffeeathome,usingaperforatedbakingsheetintheoven.OnceinawhileIwouldgetonaplanetoperformoutsideofCalifornia.Backthen,ifyouweregoingtoPhoenixandwantedtodrinkgoodcoffee,youhadtofendforyourself.(Thismaystillbetrue.)IwouldpackbeansandaZassenhaushandgrinder,andsometimesI’deventakethemontheplanewithmylittleFrenchpressandasktheflightattendantforhotwater.Ifeellikeeverythingthathasworkedoutformeincoffeedidn’tworkoutfor
measamusician.Asclarinetplayer,IwassayingyestojobsIdidn’twantandnotwinningauditionstojobsIdidwant.Iwasgettingenoughworktolive,butitwasn’tmyfavoritework.Iwasdriving30,000milesayearinaseriesofbeat-upusedcars.Themomentwhenitcrystallizedformewasinearly1999.Duetothe
vicissitudesofmyfreelancingschedule,IendedupplayingHolst’sThePlanetsthreetimeswiththreedifferentorchestrasinasix-monthperiod.Maybeyouknowthatpiece.TherearerecycledversionsofitineverythingJohnWilliamsswipedfortheStarWarsmoviesandeverythingbombasticandshallowyou’veeverbeenannoyedbyineveryactionmovieofthelasttwentyyears,plusthehorriblePhrygianraisedfourththatwaseverywhereinearlytwentieth-centuryEnglishclassicalmusic(I’mtalkingtoyou,GordonJacob,andyou,EdwardElgar).ThePlanets,alongwithCarlOrff’sCarminaBurana,hadbeengratingonmemoreandmorewitheachpassingyearofbeingamusician.PlayingThePlanetswiththreeorchestraswithinayear,thistimeasclarinettwointheModestoSymphony,mademerealizethatifIplayeditonemoretime,Iwouldgoonarampageandhurtpeoplewithmyclarinets.IneededaplanB,andcoffeewasallIcouldimagine.However,therewasabriefinterlude.Atthetailendofthedot-comboom,
somefriendsaskedmetocomeworkforMongoMusic,awebsitesimilartoPandora’spersonalizedInternetradioservice.Thebasicconceptwas“Telluswhatsongsandartistsyoulike,andwe’llstreamyoumusicyou’llenjoy.”Imaginethisbigwallwithimpressivedialsandflashinglights,butbehinditsquirrelsontreadmillsfranticallytryingtokeepthelightson.Wewerethesquirrels—squirrelswithheadphoneson.Adifferentsongwaspipedinevery
squirrels—squirrelswithheadphoneson.Adifferentsongwaspipedineverythirtyseconds,andthenwedidaveryfast,cursory,musicalanalysis.I’dneverhadanine-to-five,Monday-to-Fridaykindofjobbefore.Asa
musician,Ihadpracticedalldayandperformedmostweekendnights.NowIhadasalary,gotpaideverytwoweeks,anddidn’thavetodrivetoModesto.ItwaswhatIneeded.Butitlastedallofsevenmonths,thenguyswearingtanpantsandpoloshirtsstartedshowingup.TurnsouttheywerefromMicrosoft.TheyshippedusuptoSeattle,whereMongobecameMSNmusic.Prettysoon,theyfiguredouthowtoautomatewhatthesquirrelsweredoing,andIwaslaidoffrightafterSeptember11,2001.LosingthatjobwashowIgotstartedinthecoffeebusiness.Atthatpoint,I
didn’twanttosellcoffeedrinks—thatcamelater.Iwantedtoroastandsellcoffeebeans.Iwasroastingcoffeeathome,experimentingwithdifferentbeansandroastinglevels,andIrealizedIneededacommercialspacededicatedtoroasting.Isawa“ForRent”signonTelegraphAvenueinOakland’sTemescaldistrict
andcalledthenumberonthesign.Itturnedoutthelandladyhadafairlylargespacethatwastooexpensiveforme.ButshewasintriguedwithwhatIwasproposing,andshesaidshehadalittlepottingshedthatwasavailable,rightoffthepatiooftherestaurantDoñaTomás.Itwas186squarefeet,andsheproposed$600amonthrent.Ididn’tknowrentswerenegotiable,soIagreed.Istartedbuildingitout,eventhoughIdidn’thavemuchmoney.Iwentto
IdahoandboughtalittleredDiedrichroaster.Irememberopeningthecrate,seeingtheroaster,andbeingastonishedthatthiswouldsoonbemycareer.Iputitatoneendoftheshedandinstalledathree-tubsink,oneofthemanysinksrequiredbythehealthdepartment.
Allofthoseearlyexperiencesweresovivid.Asthecoffeeroasted,Idumpedoutsmallamountsofitatone-minuteintervals,oreventwenty-secondintervals,andbrewedthem.Itwasanamazingprocessofself-educationanddiscovery.Basically,IwasfiguringoutwhatIthoughtwasdelicious.IhadthisimageofhowIwantedthingstotaste,andIwastryingtomakethathappen.IgotupearlybecauseIhadtostoproastingwhentherestaurantopenedfor
dinneratfive.Itwouldgetreallyhotintheshed,soIkeptthedooropen,andIusuallyblastedoperafrommylittlestereo.Assoonastheroasterwasinstalledinthespace,Ibegantodeveloproastingprofilesandblendsformyfirstfarmers’marketinmid-August2002.Later,whenbusinessstartedpickingup,IroastedalldayonSundaysandMondays,sincetherestaurantwasclosedthosedays.
alldayonSundaysandMondays,sincetherestaurantwasclosedthosedays.Theroastercouldonlyroast7pounds(3kg)atatime,andonce,beforeImovedtomyroastingfacilityinEmeryville,Ididfifty-threebatchesinarow,at17minutesabatch;it’sacompanyrecordthatstillstands.Atthattime,IorderedallofmybeansfromRoyalCoffee,agreencoffee
importerandsupplierBlueBottlestillusesforsomeofourcoffees.IwoulddrivedowntothewarehouseinEmeryvilleandloadtwoorthreebagsofcoffeeintomyPeugeotstationwagon.Itstillseemedsomysterious.Iwouldthink,“ThatcamefromYemen?Astonishing!”“ThatcamefromEthiopia?Amazing!”AsIopenedabag,I’dwonderwhatthecoffeewasgoingtobelike.ThemoreIthinkaboutitnow,themoreIrealizeitwasalittlecrazytojustshowupandactlikeacoffeeroasterbecauseIsayIam—togetsetupinthatlittleshed,scheduleinspections,andgetthemcheckedoff.ItfeelslikeIestablishedalegitimate,viablebusinessentitymostlythroughluckandstubbornness.NowthatIwaspayingrent,Ihadtostartsellingcoffee.Plus,myson,
Dashiell,hadjustbeenborntomeandmyfirstwife.MygoalwastohaveastandattheSaturdaySanFranciscoFerryPlazaFarmersMarketbutyouhavetoworkyourwayup,andthefirstmarketIcouldgetintowastheOldOaklandFarmers’Market,onFridays.Todosomeoutreach,IwenttotheFerryPlazamarketandgavebagsofmy
coffeetomyfavoritevendors:chocolatierMichaelRecchiuti,Berkeley’sAcmeBread,andMietteCakes.ThiswasbackwhentheSaturdaymarketwassmallerandstillaprecursortotoday’sFerryPlazaFarmersMarket,andbackwhenthenow-famousMichaelRecchiutiandMiettedidn’tyethavepermanentstores.OnedaywhenIwasattheOaklandmarket,itwassoslowthatImostlyjust
sattherereadingAdamGopnik’sParistotheMoon.ThenIgotacallfromoneofCaitlin’spartnersatMiette.Shesaidshehadanespressocartandwantedtousemycoffee.Yes!Ithought.Iwouldbesellinganextra4pounds(1.8kg)ofcoffeeaweek.
Awesome!WhenIstartedmakingthecoffeedrinksforMiette,Iimpresseduponthem,
perhapstooemphatically,thatcoffeewasverydifficulttomakeproperly.Soeventuallytheysoldmethecart.(Ifoundoutlaterthattheyhadchosenmycoffeeprimarilybecausetheythoughtthebagwascute.)WhileMiettewasoperatingthecart,Iwouldswingbytheirkitchentoprovidetrainingontechnique,andImetCaitlinduringmyfirsttrip.Atthetime,wewerebothinvolvedwithotherpeople,andourromancewouldn’tbeginforalmostayear,butIrememberthinkingwhatastrangecreatureCaitlinwas.Shewasfastandpragmaticandcuteandtough.Shewouldwearvintagedressestosellcakesatthefarmers’marketsandwouldconstantlytextherpartnersusinganearly
thefarmers’marketsandwouldconstantlytextherpartnersusinganearlysmartphonelikedevicecalledaSidekick.Inicknamedher“thebakerfromtheretro-future.”AlloftheMiettebakers,especiallyCaitlin,weresourcesofsuchfascinationforme—Ihadneverimaginedtheexistenceofwomensoearthy,ambitious,dedicated,andyoung,allatonce.Eventually,bothmyandCaitlin’ssingle-mindedfocusonourbusinessestooktheinevitabletollonourrelationships,sowewouldgettogethereverysooften,asconfirmedbachelors,tocomparenotesonourlivesandournewlysingleexistences.AfterafewweeksofhelpingCaitlinandhercrewmakecoffeeattheBerkeley
Farmers’Market,Iboughttheirespressocartandstartedrunningthecartatthemarkettwiceaweek.Slowly,peoplestartedtakingnoticeofmycoffee.Atthetime,itwasstillrare
tohaveshort,well-extractedshotsofespressoandmilkthatwasn’tsuperhotorbubbly.PlusIwastryingdifferentextractiontechniquesandusingdifferentbeans,blends,androastprofilesfortheespressso.IalsohadawobblywoodendripbarthatIwouldmakeallthebrewedcoffeeon:verylaboriously,onecupatatime.Peoplethoughtthatwascrazy.Theywerenotaccustomedtowaiting.Thesedaysit’smorecommonforpeopletopayattentiontothedetailswhilemakingcoffee—andtherearemorepeoplemakingcoffeethatdoesn’tflowoutofanairpot—butatthattimeitwasunusual.Somepeoplewereinterested,andsomethoughtitwasridiculous.That’sprobablystillthecase.Attheendof2003,renovationoftheFerryBuildingwascompleteandthe
markethadmovedtotheadjoiningplaza.Shortlythereafter,Iheardtherewasfinallyanopeningforacoffeecartatthemarket.Ihadtocomeinandgiveablindtasting.Ididn’tknowthatanotherroasterhadbeeninvitedtogiveatastingatthesametime.Hehadaverypolishedpresentation,withimmaculatetotesstackedonahandcart.Ahandcart!Whydidn’tIthinkofthat?Theytookourcoffeestoatastingpanelinanotherroom.AweeklaterIfoundoutthatIgotin.Myspotwasofftotheside,inwhatwasthenadeadzoneneararotisserie
chickentruck.Ihadoneemployeewhocametohelpanhourbeforethemarketstarted;otherwiseitwasjustme,myPeugeotwagon,andthecart.IrememberacoupleofdrizzlySaturdaysinDecemberwhenthingswere
reallyquiet.Then,oneSaturdayinJanuarytheweathergotnicer.ItwasrightbeforethewinterFancyFoodShow,whichisalwaysheldinSanFrancisco,sotherewerealotofchefsandfoodpeopleintown.Ilookedup,andsuddenlytherewerefifteenpeopleinline.It’sbasicallybeenlikethateversince.
Peoplewouldwaitalongtimefortheircoffee.Theymusthavefounditunusual,watchingacoupleofpeopletotakeforevertomakeonedrink.Itmusthavelookedarduousandfascinating.Ultimately,theylikedtheproduct.Butitwasallsopuzzlingtome.Perhapsthatwasbecauseoftheoverallcontextofmylife.Iwasexhaustedallthetime.WhenIwasn’tsellingcoffee,Iwasroastingit.Atthesametime,Iwasgettingdivorcedandtakingcareofmyboy.Itwasallsointense,andalsokindofwrenching.Everythingwassonew.Atthefarmers’market,Iwasplungedintoacommunityofpeopleunlike
anythingI’dexperienced.Ihadfriendsintheclassicalmusicworld,butthatworldtendedtobechillyandformal.Thefoodcommunitywasverywarm,andeveryonewassocuriousaboutwhatIwasdoing.Iwantedtoexplaintomyfriendsintheclassicalmusicworldaboutthesestrange,demonstrativepeoplewhospendsomuchtimeoutsideandwillhugyouforalmostnoreason.Plus,it’ssuchasensualworld,inpartbecauseyou’refeedingpeople.Thatshiftinmylifewasbreathtaking.Iwasdoinghardphysicallabor,andIwassurroundedbypeoplewhoweresoexcitedaboutwhattheyweredoingandwhatIwasdoing.
peoplewhoweresoexcitedaboutwhattheyweredoingandwhatIwasdoing.Ilikehowtangibleeverythingisincoffee.Withtheclarinetyoupractice,
practice,practiceandrehearse,rehearse,rehearse.Whenyouperform,you’retrainingessentiallyinvisiblemusclestomanufactureavibratingcolumnofair.Coffeeistangible.Iamactuallyabletochangethebrainchemistryofmycustomers.Makinganespressoisaperformancethatlastsninetysecondsandthenyou’redone.Yougoontothenextperformance.Youmaygetapplauseoryoumaygetboos,andthenyoumoveon.AfterafewfailingandunsuaveattemptstointerestCaitlininmorethanjust
“hangingout,”ImanagedtoconvinceherthatIneededadatetoaccompanymetoobservethecoffeeserviceatanewwholesaleaccount.TheaccountwastherestaurantAziza,nowaMichelin-starredSanFranciscolegend,butatthetimeitwasarelativelyunknownspotinSanFrancisco’sOuterRichmondDistrict.Thechef/owner,MouradLahlou,wastryingtobreakoutoftheArabianNightsschooltypicalofMoroccanrestaurantsbyemphasizingscrupuloussourcingandmoderncookingtechniques.ThatwasSeptemberof2004,andalthoughtherewasacertainamountofskepticismoverwhatacute,youngbakerwasdoingwithsuchanuptight,oldguy,CaitlinandIhavebeentogethereversince.AfterthingsstartedtakingoffattheFerryPlazaFarmersMarket,Iwantedto
openacafé,butIdidn’thaveenoughmoneytodothat.However,IhadafriendwhoownedabuildinginHayesValley,nearSanFrancisco’sCivicCenter,andhesaidIcouldsetupakioskinthegarageofhisbuilding.IgotapermitandopenedtheBlueBottlekioskinJanuary2005.ThatwasthefirstBlueBottlelocationopeneveryday.Ididn’tknowifitwasgoingtowork.Thekioskwasonadead-endalleythat
smelledlikepee.Iusedcreditcardsandalittlesavingstostartthebusiness.Ishouldhavehadmoremoney,andIshouldhavehadmoreexperience.Ishouldhaveworkedatacaféatleastoncebeforestartingthebusiness!Afterafewmonths,theBlueBottlekioskstartedtogetalotofattention,and
notjustfortheimprobabilityofthelocationbutbecauseweweredoingthingsinwaysthatwereunusualforaSanFranciscocaféatthetime.Nosizes,noflavors,asix-drinkmenu,thefirstPID-controlledLaMarzoccoespressomachineinCalifornia,allshotspulledthickandshort,alldrinkssteamedtoorder,latteartoneverymilkdrink,strictmonitoringofcoffeefreshness,andnoairpots!Allofthedripcoffeewasgroundandbrewedtoorderusingadripbarofourowndesign.Nowit’snotsohardtofindshopslikethisinmanypartsofthecountry(absentthepee-smellingalleyway),butatthetimeitwasunusual.Somehowitworked.Threeyearstothedayafterweopenedthekiosk,we
openedourfirstcaféatSanFrancisco’sMintPlaza.Withinayear,weopened
cafésattheFerryBuildingandtheSanFranciscoMuseumofModernArt,aswellasnewroastingfacilitiesandcafésinOaklandandBrooklyn—tworoastingfacilitiesandfourcoffeeshopsinsideayear.Afterthat,weopenedcafésintheRockefellerCenter,Chelsea,andTribeca,andakioskontheHighLine—allinManhattan.IfI’dhadanybackgroundinthecoffeebusinessorbusinessingeneral,I
neverwouldhavestartedthecompany.Iprobablywouldhavesaid,“It’stoohard.It’snotpractical.There’snowayyoucanmakeaprofitworkingsoslowly.”ButIthinkthefactthatIdidn’thavepreconceivednotionsaboutitmeantIwasfreertotakealeapanddosomethingmorepersonallymeaningful.Ignoranceisbliss.It’slikehowpeoplewhoaren’tnativeEnglishspeakers
havewaysofspeakingthatarecharming,evenifnottechnicallycorrect.Forexample,whenyousellcoffee,you’resupposedtohavesizes—small,medium,andlarge,orperhapstall,grande,venti,andsoon,right?Ihadnosizes,andIrefusedtomakecoffeeinlargebatchesandputitanairpot.Coffeegetsstalewithinminutesofbrewingit.Plus,ifpeopleareconfrontedwithaspigot,theydon’tgettohavetheexperienceofseeinghowthecoffeeisconstructed.Instead,Idecidedthat,atBlueBottle,wewouldgrindyourcoffee,putitina
filter,andslowlypourwateroverit.Wewillconstructyourcoffee.—J.F.
GROW
Forthoseofusraisedwiththeideathatcoffeeisadarkpowderthatcomesinacan,it’seasytoforgetthatcoffeeactuallycomesfromafruitthatgrowsontreesandissubjecttoseasonalityandharvestcycles.Thoughgreencoffee—thetermforunroastedcoffeebeans,whichcomeinvariousshadesofjadegreen—canbeheldmuchlongerthanroastedbeans,coffeeshouldpreferablybeconsumedwithinayearofharvest,thoughthatcanvarydependinguponhowit’spacked,shipped,andstored.Oncewerunoutofacoffeefromaparticularharvest,thatvarietyisgoneuntilthenextharvest.TherearecafésinJapanthatfeaturecoffeesagedtwentyyearsormore,andItalianroasterssometimesagecertainbeansfortheirespresso,butthesearetherareexceptions.Fortunately,coffeeisharvestedalmostyear-roundintheworld’svarious
coffee-producingregions,whichextendfromwell-knownareasinLatinAmericaandAfricatolesser-knownregionsinTaiwanandIndia.HawaiiistheonlyU.S.statewiththerightclimateforcommercialcoffeeproduction,soformostofus,coffeegrowingisafairlydistantandmysteriousthing.Thischapterwillcoverthebasicsofhowandwherecoffeeisgrown,lookingathowfarmersandmillerstransformthejuicyredberriesfromthecoffeetreeintogreencoffeebeans.ThenI’llofferamorein-depthlookatafewofmyfavoritecoffee-growingregions,aswellastwogrowersBlueBottleworkscloselywith:LorieObrainHawaiiandAidaBatlleinElSalvador.I’llalsodiscussissuessuchasorganiccertificationandhowwegetaccesstosomeoftheworld’sbestcoffee,suchastheonlineauctioncalledCupofExcellence.
CoffeeGrowing
Thetwomaintypesofcoffeethatareharvestedforconsumptionarearabica,fromthespeciesCoffeaarabica,androbusta,fromthespeciesCoffeacanephora(formerlyknownasCoffearobusta).Arabica,whichisofmuchhigherqualitythanrobusta,accountsforaround70percentofthecoffeegrownworldwide,andthoseofusinspecialtycoffeeworkalmostexclusivelywithit.AtBlueBottle,theonlyexceptionareafewrobustas—principallycertifiedorganicrobustasfromIndiaandMadagascar—thatweusetoadddepthandanoilybodytooneespressoblend.SoI’llfocusonarabicahere.CoffeaarabicaisnativetoEthiopiaandwasthefirstcoffeetobegrown
commercially.Withinthisspecies,therearethousandsofvarieties—calledvarietalsinthecoffeetrade.TypicaandBourbonaretwoofthemostwidelygrownvarietals.
PLANTINGANDFARMING
Coffeebeansaretheseedsinsidethefruitofthecoffeetree,whichisactuallymoreofashrub.Whileitcangrowquitetall,itisusuallytrimmeddowntoaround6to10feet(1.8to3m).Thetreehasoblongleaves,anditsfruit,calledthecherry,isaboutthesizeofacranberryandhasanouterskinthatisdarkredwhenripe.Underneaththeskinisthepulp,ormucilage,astickysubstancesurroundingthecoffeebeanthatissohighinsugarthatittastessweetifyoubiteintoit(andit’scaffeinated!).Eachcoffeecherryusuallycontainstwocoffeebeans,eachwithaflatside;peaberriesareanaturallyoccurringmutationincoffeecherriesthatcontainonlyoneroundcoffeebeanineachcherry.Inanycase,thebeansarewrappedinparchment,athinpaperylayerthatmustberemovedduringprocessing,andunderthatisthesilverskin,aneventhinnerlayerthatcomesoff,forthemostpart,duringroasting.Theidealgrowingconditionsforarabicacoffeeareaconstantmoderate
temperature,alatitudebetweenapproximately10degreesnorthandsouthoftheequator,andanaltitudeapproximately3,000feetto6,000feet(915mto1,830m),thoughcoffeeisgrownsuccessfullyatloweraltitudes.Thehigherthecoffeeisgrown,themoreslowlyitdevelopsandthedenserthebeansbecome,whichcancreatemoreinterestingflavors.Muchlikewinegrapesgrownunder“stressful”conditionsingreatgrowingregions,thechallengeofaltitudeforcescoffeeplantstofocustheirenergyondevelopingseeds,ratherthanmoreextensivevegetativegrowth,whichwouldbetheplant’sinclinationunderlessstressfulcircumstances.
Dependingonclimateandelevation,coffeemightbegrownundershadetrees,whichcanprotectboththecoffeeplantsandthenativebirdspecies,explaining
whichcanprotectboththecoffeeplantsandthenativebirdspecies,explainingtheoriginofthetermshade-grown.However,coffeeisalsotraditionallygrownwithoutshadeinBrazilandinplaceswithalotofnaturalrainfall,suchasHawaii.Treesstartproducingfruitataroundthreetofouryearsofage.Atthispoint,
they’regivenfertilizerandprunedregularlyforeasierharvestandhigheryields.Irrigationisuncommonincoffeefarming,whichiswhyrainfall,storms,anddroughtcanhaveahugeinfluenceontheworldwidecoffeemarket.
HARVEST
Coffeeisdifferentfromotherfruittreesinthattheplantcontinuestoproduceflowersandnewlyripecherriesthroughoutthefruitingseason,evenonthesamebranch,whichresultsinrepeatedcrops—andrequiresalotofhandlaborforharvest.Insomeregionsthefruitingseasonlastsonlyafewmonths,whileinothers,suchasBrazil—oneofthefewplaceswheremechanicalharvestingiscommon—itlastsforaboutsixmonths.Harvesttiminganddurationalsovarydependingonaltitude.Becausethefruitingseasoncanlastsolong,sometreesorbrancheswillbe
fullofredcherries,whileotherswillhaveamixtureofblossoms,greenorpink(underripe)cherries,darkred(ripe)cherries,andbrown(overripe)cherries.Harvestingonlyripecoffeecherrieswellisaskillanddirectlyrelatestohighercoffeeprices.Soifroasterschoosetobuyexcellent,well-harvestedcoffee,thefarmershaveanincentivetoofferapremiumtothebestpickers.Therefore,carefulharvestingcandirectlyleadtoincreasedstandardsoflivingforbothfarmersandtheirpickers.Yieldsaveragearound2to3pounds(0.9to1.4kg)ofgreencoffeepertree
peryear.Each100pounds(45kg)ofcoffeecherriesresultsinabout20pounds(9.1kg)ofgreencoffee.
Processing
Mostsmallfarmerssendtheircoffeecherriestoamill,wheretheyenterthenextstageoftheirjourney:processing.Inthisimportantstep,thegreencoffeebeansareremovedfromthefruitanddriedtopreparethemfortransport.Inmostcases,theharvestfromsmallfarmsisprocessedwiththecherriesofothernearbyfarms,whereaslargergrowersoftendotheirownprocessing.However,theincreaseddemandforsingle-originmicrolotcoffeesmeansthatsomesmallfarmsdotheirownprocessingorstrictlysupervisetheprocessingoftheirbeans,keepingthemseparatefromthoseofotherfarms(formoreonthis,seetheprofilesofLorieObraandAidaBatlle).Thetwomainprocessingstylesusedinthecoffeeindustryarewashed,also
calledwet,andnatural,alsocalleddry.Washedbeansarewashedorsoakedinwatertoremovetheouterpulpbeforedrying,whereasnaturalprocessingmeansthebeansremaininthecherryfordrying.Withinthosetwobasiccategories,therearemanyvariations.Thestyleofprocessingthat’schosenvariesaccordingtolocaltraditionand
hasalottodowithaccesstowater.Forexample,naturalprocessingistraditionalintheHararregionofEthiopia,wherewaterisscarce.Ontheflipside,naturalprocessingdoesn’tworkwellinrainyclimatesbecauseitrequiresalongdryingperiod.Farmerswhopayalotofattentiontoprocessingalsovarytheirmethodsdependingonwhatworksbestwithspecificvarietiesandwhattheircustomerswant.
WASHEDCOFFEE
Washing,orwetprocessing,resultsincoffeeswithhigheracidityandmoreconsistency,andtheseareamongthereasonswhythisisthemostcommonprocessingmethod.Thebasicprocessgoeslikethis:thecherriesaresentthroughapulpingmachine,whichremovestheouterskin,leavingthestickymucilage,orpulp,stillclingingtothebeans.Thebeansarethensoakedinwater,andoftengentlyagitatedduringthisstage.Theyarethenallowedtofermentforaperiodoftimethatrangesfromhourstoadayortwo,duringwhichtimethepulpfallsoff.(Notethatallfermentationanddryingtimesvarygreatlydependingonthetypeofequipmentusedandtheweather,sotheseareallapproximations.)Afterfermentation,thebeansarerinsedandwashedandthenallowedtodry,
eitherinthesunonpatiosorraisedbeds,orinamechanicaldryer,usuallyforaperiodoffourtoeightdays,dependingonsunlightandclimate.Kenya-styleprocessingissimilartowetprocessing,withalonger
fermentationperiod—oftenwithanadditionalrinsingandsoakingperiodthatresultsincoffeeswithhighacidityandelegance.Thecherriesarepulpedandthenfermentedforeighttosixteenhours.Next,thebeansarewashed,thensoakedincleanwater,usuallyforsixtotwelvehours,butsometimesaslongasforty-eighthours.
NATURALCOFFEE
Naturalprocessing,ordryprocessing,istheoriginalwayofprocessingcoffee.Inthismethod,coffeecherriesaredriedwholeonraisedbeds,mats,orpatios.SomefarmsinBrazilletthecoffeecherriesdryonthetreeandthenharvestthemwhentheyresemblesmallprunes.Becausethebeansremaininsidethefruitasitdries,thisresultsinaverynoticeabledifferenceinaromaandflavor.Forexample,thisishowEthiopiannaturalcoffeesdevelopthefruityflavorsandblueberryscentstheyareknownfor.Naturalprocessingalsoresultsincoffeewithmorebodyandlessacidity.Thismethoddoesnotcomewithoutrisks.Ifthebeansrestinthewetfruitfor
toolong,thefruitwillfermentandgetmoldyorimpartasour,yeastytastetothecoffee,sofrequentrakingisnecessaryduringthedryingperiod,whichusuallylastsaroundthreeweeks.Thebeansaretheneitherstoredintheirskinsforaperiodofmonthsorhulledrightawayinamachineorbyhandtoremovethedriedouterskinandtheinnerparchment.Naturalcoffeeisasomewhatcontroversialtopicintoday’scoffeeworld.
Somecoffeeprofessionalsclaimthatnaturalprocessingiswrongbecauseitallowsreabsorptionofsomeofthecoffeefruitintothecoffeeseed,creatingacharacteristicfruitbombflavorprofilethatcaneitherhidesubtlefaultsorobscuresubtlevirtues.Personally,I’vehadbothstunninglyrefineddry-processedcoffeesandlurid,bombastic,overpoweringdry-processedcoffees,andIwouldbeloathtoliveinaworldwherecoffeescoldslimitedouraccesstothem.
PULPEDNATURALCOFFEE
PopularinBrazil,pulpednaturalprocessingisacrossbetweenwetanddryprocessing.Itisalsoknownashoneyprocessing,thewordhoneyreferringtothesweetpulp.Asinwetprocessing,thecherriesarepulped,removingtheouterskinbutleavingthemucilageattachedtothebeans.Buttheninsteadofsoaking,thebeansarespreadonlargetablestodryforanywherefromfivedaystotwoweeks,withthemucilagestillsurroundingthem.Theresultingcoffeesaremoreconsistentinqualitythandry-processedcoffeesandtendtohavesimilarcharacteristics,suchasalotofbodyandlowacidity.However,theydon’tdevelopvividfruitnotesofdry-processedcoffees.
WETHULLING
WethullingisaversionofpulpednaturalprocessingusedwidelyusedinSumatra,whereitiscalledgilingbasah.Itresultsincoffeeswithheavybodyandlowacidity.Theprocessstartslikepulpednaturalprocessing,exceptthecoffeeisonlydriedforaboutadaywiththemucilageattached.Next,thebeansarewashed,partiallydriedagain,andthenhulledtoremovetheparchmentbeforethebeansfinishdrying.
FINALSTEPS
Afterthefirstphaseofprocessing,usingoneoftheabovemethods,whichissomewhatconfusinglycalledwetmillingasawhole,thecoffeebeansareusuallystoredforonetothreemonthstohelpbalanceouttheirmoisturelevels.Thentheyenteraphasecalleddrymilling,whentheparchmentisremovedandtheyaresortedbysize.Thisservestwofunctions:first,roasterslikecoffeesofevensizeanddensitybecausethismakesroastingeasier.Second,largerbeansoftenfetchapremiumbecausethecoffeeisthoughttohavebeenharvestedfromripercherriesandmightcupbetter.Aftersorting,storagetimecanvary,butthecoffeebeansshouldideallyarrivetocustomerswithinoneyearofharvest,preferablysooner.
INDEFENSEOFBLENDS
Ablendisacombinationofcoffeesfromdifferentcountriesorregions,whereasasingle-origincoffeeisfromonecountry,oneregion,onefarm,orevenonepartofafarm.Thenotionofwhichismoredesirable—ablendorasingle-origincoffee—hasseesawedthroughoutthehistoryofcoffee.Rightnowthesingle-originshaveit.Butfocusingonlyonrarifiedsingle-origincoffeesislikebeingatarestaurantwithonlyGrandCruBurgundiesonthewinelist.Agoodrestaurant’swinelistincludesheartyhousereds,approachablewhites,anddifferenttypesofwinesatdifferentpricepoints.Sometimespeoplewantsomethingsimple,consistent,anddelicious.That’swhatagoodcoffeeblendcando.Themainreasonweblendistoachievea
consistentlydeliciousflavor.ThefirstblendwasprobablyMocha-Java,inwhichawiney,brightcoffeefromYemen(whichatthetimeshippedfromtheRedSeaportofAl-Makha,orMocha)wasaddedtotheheavy,thickcoffeesbeingshippedoutofDutchcoffeeholdingsinJava.Ascommercialcoffeeroasterscameonthescene,theirdesiretocreateproprietaryblendsthatwouldtastethesamethroughouttheyearledtomorefocusonblendsthanontheoriginsofthegreencoffeeitself.Thisallowedcoffeecompaniesto“cheat”andincreasetheirmarginsbysneakingincheaper,lesser-qualitycoffeesandhopingtocoverthemupwithcarefulblending.Aslargecompaniesproducingcommodity-gradecannedcoffeeusedcheaper
commodity-gradecannedcoffeeusedcheaperandcheaperrawmaterials,thedegradationinqualitysoonbecameevident.WhenPeet’scameonthesceneinthelate1960s,commercialblendshadsunktosuchanadirofqualitythatPeet’sblends,madefromcarefullyselectedhigh-qualitycoffeechosentohaveenoughaciditytowithstandverydarkroasting,wererevelatory.Coffeeblendingforespressohasbeena
fixtureintheItalianmarketsincetheintroductionoftheespressomachine.Whetheroutofeconomicconstraintsorthedesireforasimple,delicious,mutedflavorprofile,Italiancoffeecompanieshavebeenputtingtimeandenergyintothecarefuldevelopmentandmaintenanceoftheirespressoblendsfordecades.Espressocoffeeshavebeenblendsfromtheirinception,andforgoodreason.AsmentionedinthesectiononBrazil,espressoreallytookoffinItalyafterWorldWarIIduetothescarcityofhigh-qualitygreencoffee.Coffeeroasterscombinedlower-qualitybeans,includingrobustasfromAfrica,withslightlybetter-qualitycoffeesfromBrazil.Bothcoffeeshadlacklusteracidity,reasonablythickbody,andalotofpotentiallyoffflavors,andifmadelikeamodernpourover,mightyieldaprettyfrighteningcup.However,espressoextractiontendstoincreasetheperceptionofacidityandbodyandmutefunkyqualities.SooneofthereasonsespressoextractionevolvedisthatItaliansfiguredouthowtousemodestingredientstomakesomethingdelicious,thesamewaytheyreinventedbasiccornmealintopolentaand,whentheyhadnochocolate,createdgiandujausingsugar,cocoapowder,andhazelnuts.AtBlueBottle,weofferseveralespresso
AtBlueBottle,weofferseveralespressoblendsandbrewedcoffeeblendsthathighlightdiverseflavors,andallareextremelypopular.Weputforethoughtandenergyintomaintainingaconsistentflavorwithexcellentcoffee,evenastheavailabilityofspecificbeanschangesseasonally.Althoughwearethrilledwiththedazzlingarrayofvibrantsingle-origincoffeeswesource,werealizethatmanyofourcustomercometousfordelicious,comfortingconsistency,andourblendsachievepreciselythat.Thequestioneveryoneworkingincoffeeis
askingtodayishowwewantourcoffeetotaste.Wehaveunparalleledoptionsintermsofgreencoffeeandanunprecedentedcustomerbase.Dowewantsomethingtotasteasconsistentaspossiblefromweektoweekandyeartoyear,orsomethingthat’sconstantlydifferent?Sometimespeoplecomeintoourshops,godhelpthem,beforethey’vehadcoffee.Sometimesthey’reseekingreassurance.Theydon’twantbellpeppernotesonemorningandevocationsofwatermelonJollyRancherthenext.Theywantsomethingthat’sgoingtobedeliciousandsuittheirpreferenceswhenevertheybuyit.Thentherearethepeoplewhowantnovelty,excitement,andsurprises;theyaretheoneswhotendtobedrawntosingle-origins.Whatcangetlostinthediscussionisthat
maintainingablendyearafteryearisexpensiveandrequiresalotofforethoughtandskill.Youhavetomakebuyingdecisionssixorsevenmonthsinadvance—andthenyouhavetowritechecksbasedonwhatyouthinkyou’regoingtouseinablend.Youhavetoberesourcefulinmanagingthe
havetoberesourcefulinmanagingthealchemyasdifferentcoffeesinteractindifferentways.Withsingle-origincoffees,thesituationismuchmorestraightforward:whenyourunout,youbuysomethingelse.Thefocusonsingle-originsisvaluableand
timely.Thesedayswehavealotmoreaccesstoqualitylotsofsingle-origincoffeesthatshouldbeshowcasedontheirown.Therearesomecoffeesthataresodistinct,sobrilliant,andsoinspiringthattheyabsolutelyneedtodisplaytheirqualitiesunmediatedbytheinfluenceofothercoffees.Single-origincoffeesalsoallowtheeffortsofthefarmertobebetternotedandrewarded.Allofthatsaid,thereisdefinitelyaplaceforblending:tomakecoffeedrinkershappybygivingthemaspecific,repeatableexperiencetailoredforaparticularandenduringcontext.
GettingtoKnowCoffeefromThreeFavoriteRegions
Itrytoavoidgeneralizingaboutcoffee.Butthenagain,let’sgeneralize.Beansfromparticularplacesaresoughtafterbecauseofcertaincharacteristicstheyareknownfor.Soratherthanexhaustivelycoveringallofthecoffee-producingregionsaroundtheglobe,let’sfocusonthreeofmyfavoritecoffee-growingcountries.
ETHIOPIA
Ethiopiaisthebirthplaceofcoffee.Infact,theEnglishtermcoffeebeanprobablycomesfromtheEthiopianwordbun,forcoffee,andKaffa,aregionwherethearabicabeanisanativeplant.Ethiopia,whichrankssixthinproductionamongcoffee-growingnations,isthesourceofsomeofthemostmemorablecoffeesI’vehad.SomeofEthiopia’sbest-knowncoffeesarenamedfortheregiontheycomefrom,suchasYirgacheffeinSidamo,whichgetsitsdistinctivefloralnotesfromthecoffeevarietals,terroir,andtraditionalwetprocessing,andHarrar,whichisdryprocessedandtendstohavedistinctive,brightfruitflavors.BecauseEthiopiaiswherecoffeeoriginated,ithasmoreindigenouscoffee
varietalsthananyothernation.WhereastherestoftheworldgrowsahandfulofvarietalsoriginallysmuggledoutofEthiopiaandnearbycountries,Ethiopiahasoveronethousand.Imagineiftherewereonethousandvarietiesoftomatoesatthefarmers’market!Becauseofthehugevariety,there’salwaysafascinatingnewEthiopiancoffeetotry,somethingincredibleyou’venevertastedbefore.Ethiopiahasarapidlygrowinglocalmarketforitscoffee;abouthalfofthe
coffeegrowninEthiopiaisconsumedinEthiopia.Aninternalmarketbuildstheeconomicsofthecoffeeindustryinthatcountry.AsmorepeopleinEthiopiadrinkEthiopiancoffee,thenation’scoffeefarmerswillbenefit,notjustbecauseofincreaseddemand,butalsobecausetheyreceivemoredirectfeedbackaboutquality.Meanwhile,manymorevarietiesofcoffeearenowbeingexportedfrom
Ethiopia’svariouscoffee-growingregions.Somearegreat,andsomenotsogreat,soit’smuchmoredifficulttogeneralizeabouttasteprofilesfromspecificregionsthanitusedtobe.Thebigorganicco-opsproducesomanydifferentlots,andtheonlywaytogetcoffeethatmeetsBlueBottle’sstandardsistoconstantlydocuppings,orevaluativetastings,ofthecurrentofferings.(Fordetailsoncupping,seeCuppingatHome.)BlueBottlebuysalotofcoffeefromtheYirgachefferegion,bothdryandwetprocessed.Iadorethesewet-processedcoffeeswhenthey’reattheirbest;theyaredelicateandfloral,withanunderlyingbodyandsweetnesssimilartoMoscatod’Asti,anItaliansparklingwhitewine.WithsomanydazzlingcoffeescomingoutofEthiopia,andincreasing
investmentinidentifyinggreatvarietals,IbelieveweareonlystartingtoseehowwonderfulthepossibilitiesofEthiopiancoffeeare.Andontopofallofthis,Ethiopia’sorganiccertificationoptionsandcoffeeprocessinginfrastructureare
Ethiopia’sorganiccertificationoptionsandcoffeeprocessinginfrastructureareamongthebestinthecoffee-growingworld.
ETHIOPIAN CUP CHARACTERISTICS There’s a lot of dry processing inEthiopian,whichyieldstheclassicblueberryprofile,bothinnoseandinthecup,thatEthiopiancoffeesareknownfor.Eventhewet-processedcoffeescanhaveamazing, delicate flavors, such as jasmine and stone fruit,with baking spices.However,theflavorofthesewet-processedcoffeesismoresubtle,andit’seasiertoroastoutsomeofthemoredelicatequalities.VARIETALS:BecauseofthehugenumberofcoffeevarietalsinEthiopia,the
countryhasanumericalsysteminwhichthetypeofbeanisreferredtobyanumber,ratherthananameofthevarietal,asisthecaseinothercountries.However,theremaybeseveralvarietalspresentinanygivenbagofEthiopiancoffee,evenonelabeledsingle-origin.
TALKINGABOUTACIDITY
Thewordacidityisawedgethatcanseparatecoffeeprofessionalsfromtheircustomers.Ascoffeeprofessionals,weneedtousethiswordalot,butwetrytouseitinternally.Whencustomershearorusethatword,it’stypicallyasapejorative.Theyhearacidityandthink,“Mytummyhurts!”Theythinkaboutsharp,unpleasantflavorsthatactuallyaren’tdirectlyrelatedtothepHlevelofthecoffee;rather,they’rerelatedtocompoundsthatdevelopasaresultofpoorbrewing,holdingcoffeeforalongtime,orcarelessroastingofpoor-qualitygreencoffee.AtBlueBottle,whenwespeakto
customersaboutacidity,wetrytousewordslikebright,snappy,orlively.Technically,whencoffeeprofessionalsusethewordacidity,wearen’ttalkingaboutthepHlevel,butthepresenceofparticularacidsthatarethesameasthoseinlemons,berries,vinegars,andother“lively”foods.Allofthatsaid,coffeeprofessionalsgenerallyreverethesecompoundsmorethanmostofourcustomersdo,sowehavetobecarefulthatwedon’tletaciditybecometheprimarydriverinourdecisiontobuyacoffee.
BRAZIL
Astheworld’slargestcoffeeproducer,Brazilisresponsibleforalotofthestuffthatcomesincans;it’salsohadahugeroleintheevolutionofespresso,traditionallyahumbleblendofBrazilianbeans.ButinourbuyingtripstoBrazil,weareseeinganewgenerationoffarmers,oftensecond-orthird-generationfarmers,whoarestudyingcoffeeroastingandserviceinEuropeandtheUnitedStates,cuppingintensively,andproducinghigh-qualitycoffeesthatwillbewidelysoughtoutasvibrantanddistinctivesingle-origincoffees,notjustbeansthatserveasapleasantbaseinanespressoblend.CoffeewasfirstplantedinBrazilintheeighteenthcentury,andcommercial
cultivationbeganinthe1800saroundSãoPaulo.Earlyplantationsreliedonslavelaborandthenimmigrant(almost-slave)laborafterslaverywasofficiallyoutlawed.TherapidgrowthofBraziliancoffeefarminginthenineteenthcentury,whichcausedmassivedeforestation,alsoledtoBrazil’sneardominationofthemarket.Thecountryproduced80percentoftheworld’scoffeeforatimeintheearly1900s,anumberthathassincefallentoaround30percent.CoffeeplayedahugeroleintheindustrializationofBrazil.SomuchofthestyleandcharacterofBraziliancoffeeisaboutitsprocessing
—thepulpednaturalmethodthat’snativetoBrazil.Becauseofthelargescaleofproduction,reliableweather,andlackofshadecanopy,intheearlydaysmostBraziliancoffeewasdryprocessed,andthereisstillalotofdryprocessinginBrazil.ButpulpednaturalprocessinghasbeenanimportantpartofBrazil’srelationshipwithespresso,whichcameintofashioninItalyinthepostwaryears,whenallthecountryhadaccesstowaslow-gradedry-processedBraziliancoffeeandrubbery-tastingrobustafromNorthAfrica.Thepulpednaturalprocessturnedouttobeapreferableformofprocessingbecauseittendstocreateaheavierbodyandtomuteacidity,addingasweetnessandrefinementtypicallynotpresentindry-processedBraziliancoffees.Inthe1980s,spurredonbylargecompanieslikeIlly,evenmorecoffeefarmsbegantousepulpednaturalprocessingtogetamoreconsistentproductgearedtowardespressoextraction.WhentheCupofExcellence(COE)auctionlaunchedinBrazilin1999,it
helpedspurasubcultureofattentiontothehighest-qualitycoffee.Overthelastdecade,COEhasrewardedfarmersfordiligentlycuppingandseparatingthebestcoffeesintomicrolotstogetthebestprices.Ameticulousdomesticcafécultureisstillinitsinfancythere,andthevastmajorityofthebetter-qualitybeansarestillexported.However,sinceBrazil’seconomyisrapidlygrowing,moreofthe
bestBraziliancoffeeisconsumedinternally.Interestingly,itisillegaltoimportnon-BraziliancoffeeintoBrazil,sotherangeofcoffeestheincreasinglyaffluentinternalmarketcanenjoyislimitedbylaw.Itremainstobeseenhowthatwillaffectthegrowthofhigh-endcafésinBrazil.CertifiedorganicfarmingisstillveryrareforBraziliancoffee.Because
almostalloftheBraziliancoffeeBlueBottlebuysisorganic,wetendtodealwithatinysubsetoffarmsthatwe’vegrowntoappreciateovertheyears.
BRAZILIAN CUP CHARACTERISTICS The majority of Brazilian coffee isgrownat1,800to4,000feet(550to1,220m).Asaresult,Braziliancoffeetendstohaveasofter,moremutedflavor than thosegrownathigherelevations,andthis quality is heightened by natural and pulped natural processing. It has alovely, round,gentlequality and is rarely strident. It has sweetness—molassesand sugary tones—without many fruity notes. Good Brazilian coffee iscomforting,likable,andseldompolarizing.VARIETALS:Inadditiontoclassicvarietals,suchasBourbonandTypica,
BrazilianhybridsincludeIcatu,whichtendstohavelowacidityandchocolateflavors;MundoNovo,whichissweetandhashighyields;andCatuaí,whichhasabrighterflavor.
THELEGACYOFSUMATRA
OwingtotheinfluenceofPeet’sCoffee,alotofcoffeedrinkers,especiallyinNorthernCalifornia,adorewoody,peatycoffeesfromIndonesiaandparticularlyfromSumatra.EarlyoninestablishingBlueBottle,Idecidedtonotofferasingle-originSumatrancoffeebecauseIrealizedthatnoonewouldbuyanythingelse!Somuchofthecupcharactercomesoutoftheprocessingthatitishardtofindlotsthathaveenoughcharactertoofferassingle-origincoffees.Instead,atBlueBottlewelovethedeep
cello-sectionnotesofcleanSumatrancoffeesandrelyonthemtoprovidethedepththatwelikeinourespressoandbrewedcoffeeblends.However,forthelastfewyears,we’vebeenroastingsingle-origincoffeesfromaprojectintheTorajaregionofSumatra’snearbyneighborSulawesi.Thesecoffeesarefullywashedandhavesomuchbrightnessandsomuchdepththattheyoverpoweradelicatelycalibratedblend.Plus,theyreallyneedtostandontheirowntobeappreciated.
ELSALVADOR
InElSalvador,coffeegrowinghasaviolenthistorythatbeganinthelatenineteenthcentury,whenforeignerstookoverlandsfromnativepeoples.DuringtheSalvadoranCivilWar,from1980to1992,theguerrillamovementwasdriveninpartbytheplightofexploitedfarmworkers.Alotwaslostduringthewar,butsomepeopletheorizethatoneresultoftheturmoilwaspreservationofmoreoftheoldcoffeevarietalsthatmightotherwisehavevanished.Becausethewarwentonfortwelveyears,farmsdidn’thaveachancetomodernize,sotheycontinuedtogrowmanyoftheoldvarietals.OneofthequalitiesthatkeepsmecomingbacktogreatcoffeefromEl
Salvadorissubstantialbodythatdoesn’tovershadowthecomplexflavors.IlovethejuxtapositionofdensityandvitalityinthebestSalvadorancoffees.Asinmostcoffee-growingregions,themajorityofthecoffeefarmsinEl
Salvadorareatlowerelevationsandproducecommodity-gradecoffee.However,ElSalvadordoeshavereasonablygoodinfrastructureathighelevations,decentaccesstothedeepwaterPacificportofAcajutla,greatmicroclimates,andfarmersdedicatedtopreservingthedeliciousbutlower-yieldBourbonandPacasvarietals.Thesefactorscometogethertocreatesomeofmyfavoritecoffees.
EL SALVADORAN CUP CHARACTERISTICS What I love about greatcoffeesfromElSalvador is theway theircomplexityandsweetness ismeshedwithaheavy,silkybody.BlueBottleisluckytobeabletoobtainasmallamountofabeautifulcoffee
fromElMajahual,intheLosNaranjosregioninElSalvador,managedbyAidaBatlle.Ittendstohavehasnotesofbrownsugarandsometimesplum,butter,andtoffee—acomplexcupthat’stangyandhasalongmolassesfinish.Whenwe’reatthefarmattherighttime,wecanoftengetElMajahualbeansinasmanyasfourdifferentprocessingtypes:washed,dried,pulpednatural,andthevariationofthewet-hullingprocessAidacalls“Sumalvador.”VARIETALS:KeyvarietalsgrowninElSalvadorareBourbon,Typica,and
Pacas.PacasisaBourbonmutationthathasabrightflavorwithfloralcharacteristicsandaheavybody.
FarmerProfile:LorieObra,Hawaii
Sincesomuchoftheworld’scoffeeisgrowninfarawaycountries,atBlueBottlewe’vebeenexcitedtohavethechancetoworkwithacoffeegrowerinourownbackyard,sotospeak.LorieObraofRusty’sHawaiian,a12-acre(4.9-hectare)farmontheBigIsland’ssouthernedge,hasexperimentedextensivelywithprocessingtoproducesometrulyastonishingresults.IvisitedRusty’sinthepastandrecentlydecidedtogobacktolearnmoreaboutthefarm’sgrowingandprocessingmethods.Rusty’sislocatedontheslopesoftheMaunaLoavolcanointheBigIsland’s
Ka`uDistrict,about60miles(97km)fromtheKonacoffeeregion.Atabout2,000feet(610m),thefarmisatarelativelyhighelevationbyHawaiianstandards.LorieispartofagroupofKa`ucoffeegrowerswhoarebuildingtheregion’s
reputation.Sheandherlatehusband,Rusty,foundedthefarmin1999afterrelocatingfromNewJersey,wheretheyhadworkedasamedicaltechnologistandachemist.TheywantedtobenearRusty’sparents,whousedtoworkforasugarplantationthatdominatedtheareauntilitclosedin1996.LoriesaidtheyoriginallythoughttheymightopenaDunkin’Donutsfranchiseorabedandbreakfast—untiltheyvisitedafriend’snewcoffeefarm,partofaninitiativetoconvertabandonedsugarfieldstocoffeegrowing.Asshereports,“Wesawthefarmandthetreesloadedwithred-ripecherries.Withoutevensayinganythingtoeachother,weknewdeepinourmindsandinourheartsthatthiswaswhatweweregoingtodo.”ThecouplesecuredtheirleaseonalotonthesouthernslopeofMaunaLoa,
surroundedbymountainsandwildsugarcaneandwithawideviewsouthtowardthePacific.UsingseedlingsdonatedfromfamilyfriendsinKonaandKa`u,andmostlyvolunteerlabor,theyplantedseventhousandtreesover9acres(3.6hectares).SincetheclosestmillwasinKona,theydecidedtodotheprocessingthemselves,whichmeantbuyingspecialtyequipment,includingapulper,ahuller,andevenasmallroaster.Becausebothhadabackgroundinscienceandhadworkedinlaboratories,theywereawareofallofthevariablesthatmightaffectqualityandwantedtocontroleverything.Soon,Rustywasapproachedbyothernewcoffeefarmerstoheadupthe
growingKa`uCoffeeGrowersCooperative.GrowerWilliamTabiosconfidedtoRustythathedidn’tthinkhecouldmakeitasafarmer.Rustyassuredhimthatgoodtimeswereahead.Sureenough,in2007theSpecialtyCoffeeAssociation
ofAmericarankedTabios’sbeanssixth-bestintheworld,andheandotherKa`ugrowers,includingLorie,havecontinuedtoreceivethattypeofrecognition.Unfortunately,Rustydidn’tlivetoseetheprogressofthecooperativeorhis
ownfarm.Diagnosedwithcancer,heurgedLorietogetridofthefarmbecausehethoughtitwouldbetoohardforhertocarryonbyherself.Whenhediedin2006,shewasn’tabletofindsomeonetotakeoverthefarm’slease,andshemanagedtokeeptheoperationgoing.
In2008,theowneroftheirlandbroughtinseveralcoffeeexpertstomeetwiththeKa`ugrowers,includingroastmasterR.MiguelMeza,ofParadiseCoffeeRoastersinRamsey,Minnesota.MiguelbecameLorie’smentor,andshestartedsendinggreencoffeesamplestohimbackinMinnesota,representingdifferentprocessingtimes,downtothenumberofhoursoffermentation.Soonthereafter,MiguelmovedtoHawaiitoworkforHulaDaddyKona
CoffeeinKonaandbeganvisitingLorieontheweekends,helpingheridentifyhertreesandconductmoreexperimentsandteachingherhowtocup.Demandforhercoffeeincreased,andLoriewasstilldoingeverything,frompickingtoshipping.Fortunately,herdaughter,JoanObra,andson-in-law,RalphGaston,bothjournalists,decidedtomoveoutfromCaliforniatohelpherwiththefarm.MiguelalsorelocatedtoKa`u,andsoonPeteLicata,aU.S.baristachampion,soonjoinedthem.InadditiontorunningRusty’s,theyalsoarepartnersinIslaCoffee,acompanythatdevelopscustomlotsofcoffeebyworkingwithfarmersinHawaii,Taiwan,andelsewhere.Rusty’shaswonnumeroushonorsthathavehelpedLoriesellalotmore
coffee,andshethinksthattheywouldmakeRustyhappy.“HisvisionwastobringKa`ucoffeeupalongsideothergreatcoffeesoftheworld,”saidLorie,whohasabracelettattoowithRusty’snamesetinsidealeiofcoffeeleavesandcherries.“IwanttobeapartofthisKa`ucoffeerevolutionandbringKa`ucoffeeupthere.Ihavestrivedveryhardtoattainthat.”Hawaiiancoffeeisrelativelyexpensive,primarilybecauselaborcostsarehigh
Hawaiiancoffeeisrelativelyexpensive,primarilybecauselaborcostsarehighcomparedtoelsewhereintheworld.Butwhenyouseethehigh-qualityproductionatRusty’s,thecostseemsreasonable.Lorietellsherpickerstoselectonlythecherrieswithfullcolor,similartoselectingthebeststrawberriesatthefarmers’market.Shedoesn’twantthosethataregreen,halfripe,orbrowns(whichmeansoverripe).OnepersonworkingtoLorie’sstandardscanpickabout12pounds(5.5kg)of
ripecherriesperhour,enoughtoproduceabout2pounds(0.9kg)offinishedroastedcoffee.Ontopofthat,addtheseveralhoursofprocessingthatgoesintoeachbatch.“Hawaiiancoffeeisnotoverpriced,”saysMiguel.“It’sjusttherestofthe
world’scoffeeisundervalued.”EachyearRusty’sproducesabout1pound(0.45kg)ofgreencoffeefrom
eachofitsroughlysixthousandtrees(theyhavethinnedtheorchardsincetheinitialplanting).Mostofthefarmisdevotedtofourvarietals:GuatemalaTypica,YellowCaturra,RedCaturra,andRedBourbon.HarvestintheirpartofKa`u,calledCloudRest,usuallylastsfromNovembertoMay,butLoriecanpurchasefreshcoffeecherriesfromotherKa`ugrowersmostoftherestoftheyear,dependingontheirelevation.Loriepersonallyprocessesallofthecherries—fromherownfarmorotherfarms—usinghermethodsandhighstandards.Afterthecherriesarepicked,theygotoLorie’shouseinPahala,asmalltown
abouttenminutesdownthemountainfromthefarm,forprocessing.Processingalwaysbeginsonthesamedayasharvest,whichmeansLorie—andoftenMiguel,Pete,Joan,andRalph—tendtoworklateforeighttotenmonthsoftheyear.Lorievariesherprocessingmethodsdependingonthevarietal,weather,and
customerdemand.Thefirststepshetakesforanyprocessingmethodisto“float”thecherries,whichmeanstoimmersetheminwater,acommonpracticeintheindustry.Anycherriesthatfloattothetopareremovedbecausetheycontainlow-densitybeansthatdidn’tdevelopwellandwilllackflavorandsweetness.Then,unlikemanyofhercompetitors,Lorieandtherestofthecrewmeticulouslysortthroughtheremainingcherriestodiscardanythatareoverripeorunderripe,orthatsimplyaren’ttheperfectshadeoffullredoryellow.Aftersorting,Loriebeginsprocessing.
PROCESSING
Likemostpeopleinthecoffeetrade,Lorieuseswetprocessingmostoften.Tobegin,shepoursthecherriesintoherpulperandusesagardenhosetospraywaterthroughthemachine.Themachineremovestheskinfromthecherries,spittingoutcoffeebeanscoveredinstickypulp.Shetransferstheslippery,slimybeansintobucketsfilledwithcoldwaterandleavesthemtofermentovernight.Aftermuchtrialanderror,shehasfoundthatabouteighttotenhoursoffermentationistherightamountoftimeforhercoffee;italsogivesheralittletimetosleep.Inthemorning,thebeanssitinathickbrownishsoup.Usingapoolpump,
Loriesucksouttheliquidandrinsesthebeanswithfreshwater.Atthisstage,thepulphasseparatedandthebeans,whichhaveagritty,sandpaperyfeel,arespreadonwaist-highwiredryingrackssetuparoundLorie’syard,eachwithacorrugatedvinylcoverthatcanbedeployedwhenitrains.Thebeansdryinthesunforfivetoeightdays.Fordry,ornatural,processing,Loriespreadsthecherriesonthedryingracks
immediatelyaftersortingandletsthemdryuntiltheyreachamoisturelevelof10to11percent;typicallythreeweeks.Theamountoftimedependsontheweather.Topreventmoldandunwantedfermentation,Lorierakesthecherriesfrequentlyduringdrying.Duringthethirdthroughfifthday,whentheskinshaveturnedleatheryandarenolongerfragile,sherakesthecherriesasoftenasonceperhour.Forpulpednaturalprocessing,afterthecherrieshavebeenpulped,theyare
spreadontherackstodry.Duringthefirstdaytheymustberakedeverytwentyminutesforevendryingandtopreventmoldfromdeveloping.Joanoftensetsupherlaptopinthebackyardsoshecanworkbetweenrakings.Afterthat,theyneedtoberakedonlytwiceperday,andthefulldryingperiodisaboutfivetotendays,dependingontheweather.
FINALSTEPS
Afterwet,dry,orpulpednaturalprocessing,thebeansareplacedinspecialbagsinashed.Wet-processedandpulpednaturalbeansarestoredforthreemonths,anddry-processedbeansarestoredforfourtofivemonths.AsLoriesays,“Mycoffeesneedtheirbeautysleep.”Miguelexplainsthatthisextrasteppreventsthecoffeefromhavingagrassy,astringentflavor.Inallcases,thegoalistohavethebeansroastedwithinninemonthsof
picking.Whenthebeansarereadytoship,theygothroughthehullingmachine,whichremovestheparchment,andthentheyaresortedtoremovesmallanddefectivebeans.Aftersorting,thegreencoffeeisinspectedandcertifiedbytheHawaiiDepartmentofAgricultureandshippedorflowntocustomers.OnebigadvantageforcustomersintheUnitedStatesisthatRusty’sshipmentsdon’thavetogothroughcustoms,unlikecoffeefromotherpartsoftheworld,andthisgreatlyspeedsdelivery.
THECUPOFEXCELLENCE
Whenyoulookatthebigshiftthathashappenedinthecoffeeworldoverthepastdecade,theCupofExcellence(COE)hasbeenaninfluentialpartofit.Nowtheworld’smostprestigiousinternationalcoffeeauction,itwascreatedin1999whenagroupofroasterswantedtoimproveaccesstogreatcoffeefrompreviouslyunknowngrowers.TheCOEhasbeeninstrumentalinbuilding
worldwideawarenessofthedistinctivenessofsingle-origincoffees.Thehighpricesevenforthelower-placinglots(whichareoftenstillbeautifulandrarefiedcoffees)allowcoffeefarmerstoseethatthereisamarketforqualitycoffee.Asopposedtocharity-basedprograms,theCOEisaquality-basedprogramwheretherewardsaregreaterinaccordancewiththecaliberofthecoffee.Thevastmajorityofcoffeegrowersaround
theworldbringtheircoffeetoacentralmillforprocessing,whereitgetsmixedwithothercoffeesfromthesameregion.WithCOE,whichaimstofindthebestcoffeesfromspecificmembercountriesinannualcompetitions,anyfarmercanenterhisorhercoffeebeans,nomatterhowsmalltheoperation.SincethefirstcompetitioninBrazil,it’sincreasedtoelevencountries,mostlyinCentralandSouthAmerica.Afterfarmerssendintheirsamplesfor
considerationinaCOEcompetition,thecoffeesarecuppedfiveorsixtimes,firstbyanationaljurycomposedofresidentsofthecountry,thenbyaninternationaljuryofmostlycoffeeroasters.Thewinnersare
mostlycoffeeroasters.Thewinnersareranked,withthefirstthroughthirdgettingthemostattention,andthenallofthecoffeesareplacedinanonlineauction.Interestedbiddersreceivesamplesofgreencoffeebeforetheauction.BlueBottleboughtitsfirstCOElotin
2006,theyearwebeganbidding.WenowusuallybidinfourtosixCOEauctionsayearandhopetogetatleastonelotinmostofthem.Lotsizesvaryfromyeartoyearandcountrytocountry,butoftenthelotsarequitesmall—around2,000pounds(900kg).Whenwecupthesampleswe’reconsideringforbidding,welistthecoffeesbyfarmnameandnotnumericalranking,sowedon’tknowhowtheyplacedinthecompetition.Moreoftenthannot,thereareoneortwocoffeesthatweabsolutelyadore,andit’suptoourgreencoffeebuyertojuggletheoftencompetingdemandsofcashflowanddesirewhentheInternetauctionbegins.Coffeebuyersfromallovertheworldsitdownsimultaneouslyattheircomputersandbidontheirfavoritelots.Asinglelotofcoffeehasbeenpricedatover$100,000.(Interestingly,ifthatlotwouldhavebeensoldonthecommoditymarketthatyear,itwouldhavesoldfor$7,500.)Soinmanycases,roastersbidtogetherratherthantakethewholelot.Wehavethedisadvantageofbeingoneofthesmallercoffeecompaniesbiddingonentirelots,andpayingindollarsinsteadofyenworksagainstusaswell.Sometimeswegetourheartsbrokenwhenwe’reoutbidonaparticularfavorite,butweusuallyluckintoafewgreatlotseveryyear.Iexpectthataswegrow,we’llbeabletobuy,roast,andservemoreofourfavoriteCOEcoffees.COEmeansgreatcoffee,andtheCOElogo
COEmeansgreatcoffee,andtheCOElogoissomethingourcustomersnowlookfor.Also,COEauctionsareagreatwaytogetemployeesexcitedandinvolved.Oncethesamplesareroasted,wehaveopencuppings,withside-by-sidetastingofthevarioussamples,forallouremployees.Thenwefeatureasmallersubsetofourfavoritelotsatpubliccuppings.Usuallythecoffeeswillhaveacommonthreadthatletspeoplestarttogetahandleon“Brazil-ness”or“Rwanda-ness,”eventhoughthere’salotofdiversityamongthesubmissionsfromanygivencountry.
FarmerProfile:AidaBatlle,ElSalvador
Whenyoucantraceyourfamily’scoffeegrowinglineagebackfourgenerations,itmightseempredeterminedthatyouwillbecomeacoffeefarmer.ButwhenAidaBatllewassix,sheandherfamilyfledElSalvadortoescapeitscivilwar,andshegrewupintheUnitedStates.Inthesummerof2002,Aida,whohadsettledinNashville,wenttoEl
Salvadortovisitherparents,whohadpreviouslymovedbacktooverseethefamily’scoffeefarms.Coffeepriceswereattheirlowestpointinmanyyears,andherfatherseemedoverwhelmed.SuddenlysheknewshewasgoinguprootherlifeintheUnitedStatesandbecomeafarmer.“MyparentslookedatmelikeIwascrazy,”shesays.Aidawantedtolearnasmuchasshecouldaboutthecoffeetrade,soshe
startedattendinglecturesandsoughthelpfromtheSalvadoranCoffeeCouncil.SheheardabouttheCupofExcellenceanddecidedtoentercoffeefromtwooftheirthreemainfarmsinthefirstElSalvadorCOE,whichtookplacein2003.Shewasshockedwhenoneoftheirentrieswonfirstplace.BeforetheirCOEwin,herfamilyhadnevercuppeditsowncoffeesoreven
tastedthem.AidabecamethefirstwomantowinfirstplaceinaCOEandhercoffee’sprice—$14.06apoundforgreencoffee—alsosetarecord.Aidahadquicklybecomeoneoftheworld’smostcelebratedcoffeegrowers.Aidanowisinchargeofthefamily’sfourfarms(threeofthemnamedfor
placesinAfrica):Tanzania,locatedat4,180to4,530feet(1,275to1,380m);Mauritania,at4,590to5,250feet(1,400to1,600meters);LosAlpes,at5,085to6,150feet(1,550to1,875m);andKilimanjaro,at5,185to5,645feet(1,580to1,720meters).Aidaisalsoaconsultantandoverseespicking,sorting,andoverallqualityofthelotsshechoosesattwootherfarms,ElMajahualinLosNaranjos,at4,920feet(1,500m),andPlandeBateainCerroVerde,at4,590to4,920feet(1,400to1,500m).Whenshetookoverthefarms,Aidainstitutedorganicpracticesrightaway
andgotorganiccertificationin2005.Farmingorganicallyresultsinasignificantlyloweryieldthanconventionalfarmingandsodoesusingoldervarietals,whicharealsomoresusceptibletodisease.YetAidahasstayedloyaltotraditionalvarietals,suchasBourbon,whichhergreat-great-grandfatherfirstintroducedtoElSalvador.TheMauritaniafarmgrowsallBourbon,KilimanjarohasmostlyKenyaandBourbon,LosAlpeshasTypicaandBourbon,and
hasmostlyKenyaandBourbon,LosAlpeshasTypicaandBourbon,andTanzania,aneweradditiontothefamilyfarms,hasalmostallBourbon.“InElSalvadorinthisdayandage,it’shardtostickwiththeoldervarietals
withthecostofproductionbeingashighasitis,andifyou’renotinthemarkettohavedirecttradewitharoaster,youdependonanexporterormilltosellyourcherriesto,”saysAida,whostartedAidaBatlleSelectionstohelpconnectotherqualitylocalgrowerstoroasters.PeopleintheindustrywhohavevisitedKilimanjarohavesaiditsKenya
(spelledKenialocally)coffeetreesmightbetheprizedAfricanvarietalknownasanSL-28,basedonitscupprofileandthewaytheplantlooks,thoughAidahasneverhadthetreestested.KilimanjarowasoneoftheonlyfarmsintheareawithKenyatrees,andsomeofthetreeswereuprootedandstolenduringAida’sfirstCOE.Aidahasafarmmanagerforeachofthefarms,andeachfarmemploysatleast
tenpeopleyear-round,plusseasonalpickers.Afterthecoffeeisharvested,themillsendsatrucktopickupthecherries.Aidaorastaffmemberisconstantlyonsitetomonitortheprocessing.Sheisalwayslookingtoexperiment,mostlybasedonsuggestionsfromcustomers.Oneofherinnovativepracticesisofferingcustomerssomethinglikeamenu,
withthesamecoffeesprocessedseveraldifferentways.Eachexperimentisverysmall,usingabout25pounds(11.3kg)ofcherries,whichamountstoabout5pounds(2.3kg)ofbeans,andcustomershavetopreorder.Aidadoesn’tallowhercoffeestobeblendedwiththosefromotherfarms,andtheonlyblendsheoffersiscalledAida’sGrandReserve,amixofpeaberrycoffeesfromthreeofthefamily’sfarms.AfterSolberg&HansenofOslo,Norway,purchasedAida’sfirst-placeCOE
lotbackin2003,shewenttovisitthecafésoshecouldseehercoffeesinthecup.Shehadneverseenlatteartandwasintrigued.“Icandoeverythingperfectly,theexportercandoeverythingright,andsocantheimporterandthentheroaster.Butreallyeverythinghangsonthebarista,”saysAida,wholaterreceivedbaristacertificationfromtheBaristaGuildofAmericatodeepenherknowledgeofwhathappenstohercoffeeafteritleavesthefarm.Itisthiskindofattentiontodetailthatcontinuestoearnherreverencefromtheinternationalcoffeecommunity.FarmerssuchasAidaandLoriesetanimpressivestandard.Theircareand
dedicationisabundantlyevidentinthecoffee.Andwhencoffeecomesintoourroasteryinsuchgoodcondition,werealizethattheonlypeoplewhocanruinthefarmer’sexcellentworkisus.Sowetrytostayinspiredbytheirexampleandpouralloftheresourcefulnessandcarethatwecansummonintomakingsomethingdelicious.Inthenextchapter,I’llexplainwhatwedototurntheir
somethingdelicious.Inthenextchapter,I’llexplainwhatwedototurntheiragriculturalproduct—greencoffeebeans—intoamemorableandcompellingbeverage.
WHATITTAKESTOBEORGANIC
Almost85percentofthecoffeeweroastatBlueBottleiscertifiedorganic,andourroasteriesarecertifiedorganictoo.Organiccertificationisexpensive,cumbersome,andbureaucratic,bothforfarmersandatourroasteries.Sowhydowethinkit’sworthwhile?It’snotjustaboutpesticides.Atthefarmlevel,thedownsidestoorganic
certificationarehighcost,limitationsplacedonwatertreatment,andfirst-worldbureaucraticexpectationsplacedonthird-worldenvironments.Butthepositiveimpactofasuccessfulorganicprogramisundeniable:authenticdocumentationofthecoffee’scleanlinessandsustainabilityateverystepinitsjourneyfromseedlingtocup.Forcoffeetobecertifiedorganic,alloftheelementsoftheentirechain,fromfarmtowashingstationtoshippertoholdingwarehousetoroastery,isregularlyinspected,andthescrutinyextendsfarbeyondjustmeasurablepesticideresidues.Practicesexaminedanddocumentedincludeenvironmentallycorrectwatertreatmentatthefarm,notusingchemical-basedcleaningsupplies,andnotusinggeneticallymodified(GMO)seeds,tonamejustafew.Evenwhensmallfarmerscan’taffordthe
steepfeesfororganiccertification,theycanadoptorganicpractices.Thisiswherehavingadirectrelationshipwithgrowersisinvaluable.EventhoughBlueBottle’spriorityistousecertifiedorganiccoffeeinourblendsandasmanyofoursingle-origin
ourblendsandasmanyofoursingle-origincoffeesaspossible,themostimportantcriteriaispurchasingsingle-origincoffeesfromfarmersweadmireandwhosepracticeswerespect.Thatsaid,wedomentionthatwewillhappilypaymoreforthecoffeeifthefarmerprogressestowardorganiccertification.Ifaroasterbuyscertifiedorganiccoffee
buthasn’tgottentheroasterycertified,thenheorshecan’tcallitorganic.Isthatfair?Well,yes.Ifaroasterusestoxiccleansers,doesn’tcleanequipmentproperlybetweenbatches,orisn’tkeepingadequaterecordstoassurethatcertifiedorganiccoffeeisconsistentlypresent,measurableresiduescanbeintroducedintopreviouslycleancoffee.I’malwaysleerywhenIhearbaristasinothershopsdescribeacoffeeas“betterthanorganic”or“asgoodasorganic”becauseitimpliesthatthere’ssomekindofslidingscalewithinorganiccertification.Thereisn’t.Coffeeiseithercertifiedorganicorit’snot.Allofusalongthechainworkveryhardtokeepourrecordsperfectandourenvironmentcleaninexchangefortheprivilegeofshowingasealthatdemonstratesanunbrokenchainofinspectionandqualityallthewaybacktothecoffeeseedling.
ROAST
Aftercoffeeispainstakinglycultivated,harvested,processed,rested,shipped,clearedthroughcustoms,deliveredtothecontractwarehouse,andfinallyarrivesatoneofBlueBottle’sroasteries,wegetachancetoopenabagandroastit.Ifit’sacoffeewehavecupped—theindustrytermforanevaluativetasting—andselectedatitsorigin,weareespeciallyexcitedtoseehowithastraveled.FirstweroastsamplesofthecoffeeusingavarietyofroastlevelsandroastingprofilesusingourtinyProbatsampleroasters,whichhaveacapacityof0.5pound(227g).Wecupallofthevariationsoverseveraldays,andoncewehaveaconsensusaboutwhichroastprofilewearemostexcitedabout,giventheintendedcontextforthecoffee,wepassthebeansontotheroastingteam.It’stheirjobtobringouteverythingwediscoveredinthesamplesandthenaddgravitasanddignity,likeagreatactorbringinganinterestingroletolife.Theproductionroastilluminatesthecoffeeinunexpectedways,soweneverknowexactlyhowthecombinationofskilledhumanlaborandoldgear—intheformofourvintageroasters—isgoingtomanifest,buttheresultsarealwaysdistinctiveandpersonal.Roastingisallaboutchoosingyourrecipetodeterminetheflavorprofileof
thebeans.Nottoromanticizeit,thoughthattemptationisalwaysthere,thebeansaretakenonajourney.Aswetakethesesteps,weimaginequalitiesthatwe’reattemptingtobringoutorsuppressintheroasting.Roastingbeginswiththetoolswechoose.Istartedoutroastingcoffeeathome
onaperforatedbakingsheetintheoven.Itcreatedalotofsmoke,soIhadtowaituntilmyex-wife(whowasasingingteacherandthereforehadcertainneedsregardingherhouseholdairsupply)wasoutofthehouse.IlovedthetasteofthecoffeeIgotfromroastingathome.Atthetime(thelate1990s),
ofthecoffeeIgotfromroastingathome.Atthetime(thelate1990s),commercialcoffeeroastersdidn’tindicatetheroastdateonthebag,andIbecameobsessedwithhowthecoffeeIroastedathomewouldchangeasthedaysprogressed.Thatcoffeewaspalpablydifferentonthethirddayafterroastingcomparedtothefourth—imagine!ThiswasbeforetheInternetwasubiquitousandmethodicallytookthejoyoutofpersonaldiscoverieslikethese,soIfeltlikeanexplorer.ThepleasureIgotfromcoffeeIroastedmyselfwasuncanny.WhenIwasfirstthinkingaboutstartingacoffeeroastingbusiness,Iimagined
settingitupinmyOaklandbackyard—buildinganadobeoventhatwouldhouseaperforatedmetaldrum,heatedbyaseparatefirebox.IthoughtIhaditallfiguredout:whereIwouldstorethewood,whattouseforthedrum(theenamel-coatedsteeldrumofaKitchenAidclothesdryer),howtheovenwouldwork,andhowtheroastedbeanswouldcool.Iboughtbooksonconstructinganadobeoven.Ifoundasourceforceramicfluepiping,Isketchedplans,andImadeshoppinglists.Iwantedtherotationofthedrumtobepoweredbyaseriesofgearsandchainsthatcouldbeattachedeithertoabicycleoratreadmill,thelattersomyGermanshepherd,Ivy,couldpowertheroaster.Thiswasaseriousplan—asseriousasanythingIhadeverthoughtabout.Iwascaptivatedbyit.IwouldgoforarunaroundLakeMerrittwithIvy,andIcouldfeelit:standingoutsideinmybackyard,buildingafire,takingturnswithIvyonthetreadmill,showingupatWholeFoodsMarketorafarmers’marketsinmyPeugeotwagonfilledwithcoffee,andsaying,“Voilà!Hereisthecoffeethatyou’vebeenwaitingyourwholelifetobuy.”ItwasfrustratingwhenIfoundoutthatpeoplethoughtthiswasaridiculous
plan.IcalledawomanIknewwhoworkedfortheplanningdepartmentinOakland,andsheunderscoredthatitwasaridiculousandillegalplan.MyconversationwithafellowattheAlamedaCountyPublicHealthDepartmentwassimilar,excepthewasn’tasniceaboutit.Undaunted,IboundedintotheofficesofRoyalCoffeeinEmeryville.Royalis
oneofthemostrespectedcoffeebrokersintheUnitedStates.IwasabsolutelypositiveIwouldbehailedasaninnovator.Adog-powered,wood-fired,backyardcoffeeroastery—genius!Oddlyenough,Iwasn’tusheredASAPintotheofficeofthebosstoexpoundonmybrilliantidea.Therewas,however,averynice,understandingmanwhoapparentlyhadalotofexperiencedealingwithcrazypeople.AfterItoldhimmyplan,hefixedmewithakindlygazeandsaid,“Maybeyoushouldlookintosomeofthecommercialmanufacturersofcoffeeroasters.ThereisafineonelocatedinSandpoint,Idaho.”Ifelttheairgooutofmydog-poweredroasteridea.Afewdayslater,Ibookedaflightto
Spokane,rentedacar,drovetoSandpoint,and,bytheweekendoftheWestminsterdogshow,waslearninghowtoroastontheDiedrichIR-7fromnoneotherthanStephenDiedrichhimself.WhenImeetpeoplenowandtheytellmeabouttheirinsaneorterribleplans
forstartingafoodbusiness,Irecognizethatlook.Itwasmylook.IknowthatsoonenoughsomeonefromtheAlamedaCountyPublicHealthDepartmentorothersuchentitywillcomeintotheirlivesandbursttheirbubble,soItrytobeunderstanding.Inodmyheadandsmileandletthemtellmeabouttheirridiculousplans.
AtBlueBottle,wenowroastinolderdrumroastersmadebytheGermancompanyProbatinthe1950s.Ilikeoldgear—oldespressomachines,oldbassclarinets,oldopa-scopes,oldstereos—butImaylikeoldcoffeeroastersbest.Thereissomethinghumblingaboutusinganindustrialmachinethathasbeenoperatingalmostcontinuouslysincethe1950s.Itremindsmethatgoodworkershavebeenroastinggoodcoffeeonsimple,durablemachinesforalongtime.Wedon’tgetupanyearlier,wedon’tworkanyharder,andwearen’tanysmarter,funnier,orhappierthanallofthepeoplewhohavebeenusingthismachineoverthelastsixtyyears.Liketheroastersbeforeus,wearetryingtomakeadeliciousproductonthisbig,simplemachine.Whenusingadrumroaster,inwhichcoffeebeansspininametaldrumas
theyareroasted,therearetwobasicwaysofheatingthebeans:conductionorconvection.Conductionisthetransferofheatbetweenmatter:whenbeanstouchthewarmroastingdrumorwhenwarmbeanstouchotherbeans,raisingtheir
thewarmroastingdrumorwhenwarmbeanstouchotherbeans,raisingtheirtemperature.Inconvection,heatedairmovesthroughthemass,heatingthebeans.Bothtypesarepresentatalltimes;however,dependingonthestageoftheroastandthetypeofcoffee,theroasterchooseswhichtypeofheattoemphasize.Peopleoftenthinkaboutroastingintermsofhowthecolorofthebeans
changes.Yes,thecoffeechangescolorwhenit’sroasted—fromgreentoyellowtovariousdegreesofbrown—buthowthatcolorisarrivedatdeterminestheflavorofthecoffee.Ifyoucookawholechickenat700°F(371°C)andpullitoutoftheovenafter7½minutes,it’sgoingtobedarkontheoutsideandrawontheinside.Thesamethingcanhappenwithcoffee.Duringroasting,theheatdriesoutthebeansandconvertsstarchesintosugars.
AlthoughthisprocessisusuallyreferredtoaseithertheMaillardreactionorcaramelization,interchangeably,thetwoarereallyquitedifferent.TheMaillardreactionisthetypeofreactionthatcausesmeattobrownorcolorsthecrustonbread.Itinvolvesareactionbetweensugarmoleculesandaminoacidsandproducesmoresavoryumamiflavorsthansweetness.CaramelizationoccursathighertemperaturesthantheMaillardreactionandinvolvesonlysugarmolecules.Paradoxically,increasedcaramelizationresultsindecreasingsweetnessbutincreasingcomplexity.Intermsofcoffeeroasting,we’rehopingtohitthatspotwherethecoffeewill
stillbesweetbutwithapleasantlysavoryandbittercomplexitystartingtodevelop.Undershootingthatpointbyalittlewillresultincoffeethat’sblandbutsweet.Undershootingitevenmoreallowsastringent,sour,grassynotestoremain,aqualitycoffeeprofessionalsrefertoasunderdeveloped.Overshootingthespotweareaimingatemphasizesthetoastinessofthecoffeeflavors,muchthesamewaythatslightlytoomuchtimeinthetoastermakesthecharacterofdifferenttypesofbreadhardtodistinguishfromeachother.Evenmoretimeintheroasterwillemphasizethecarbonflavorsofcoffee,likethewaythecharofburnedsteakoverpowersthetasteofthemeatinside.Theimportantthingtorememberisthattheroasterchoosesthisoptimum
pointofflavordevelopment.Itisn’tanobjectivedecision,despitetheschoolofthoughtthatthereareintrinsicqualitieslockedincoffeethatroastersmerelyilluminate—thatweareblessedwithaprivilegedinsightintosometruthofcoffeethatotherscan’thopetounderstand—likeDavidsomehowlockedinthatpieceofmarble,andMichelangelochippingawaytofindhim.ButIdon’tthinkthat’strue.Roastingis,bydefinition,manipulation.Whilethequalityoftherawmaterialshelpsdeterminethequalityofthefinishedproduct,roastingisaboutmakingchoices:whichqualitiesinacoffeedoyouwanttohighlight,andwhich
doyouwanttosuppress?WhenIcupourcoffee,Ithinkaboutpleasureandcontext:Isthiscoffeedeliciousandinteresting?Arewebringingoutanappropriateflavorforthecontextintendedforit?Havewefailedtoelicitsomethingpotentiallyappealing?Inthischapter,I’llexplainthestepsinvolvedincommercialcoffeeroastingas
weapproachitatBlueBottle.I’llalsohelpyoudevelopahands-onappreciationfortheprocessbyexplaininghowyoucanroastcoffeeathome,usingamethodthatisalmostprimitiveinitssimplicity.ThenI’llhelpyoubecomeevenmoreintimatewithyourcoffeebydoingwhatroastersdoeveryday:cupping.AtBlueBottle,wemakecoffeeattheroasteryinalmosteverysenseofthe
word“make,”butthecoffeeisalsomakingus.Thatactofontologicaltransformationinitiatedbydrinkingcoffee,especiallydrinkingcoffeethatwehaveroasted,iscentraltowhatwedoandhowwethink.We,andthousandsofourcustomers,expectourcoffeetobedelicious.Butcoffeeisalsotransformative—itmakesussmarter,healthier,funnier,morecharming.Ifit’sadrug,thenitisthebestdrug.Goodcoffeemakesuscuriousaboutpleasure.Itmakesuswhowewishtobe.
RoastingDay
Theroastingdaystartsearly.Coffeeisanantemeridiembusinessandusuallystartsinthedark.AtBlueBottle’sroasteries,theroastersarrivebeforeanyoneelse—beforethejanitors,thedeliverydrivers,thebaristas,ortheaccountants.It’shardtogetupat4a.m.It’ssomethingthatnevergetseasy.Forme,nomatterwhenIgottobed,Ialwaysfeltasenseofdreadwhenthealarmwentoffat4a.m.ClassicKierkegaard,straightoutofTheConceptofAnxiety:animalsareslavestotheirinstinctsandhencefeelnoresponsibility,buthumansarefreeandthereforeconstantlyawareoftheirfailuretoliveuptotheirresponsibilitiestoGod—ortoCoffee.Whenthealarmgoesoffat4a.m.andyourbodyiscryingoutinthedarkformoresleep,thatfeelingofanxietyandresponsibilitycanimmobilizeyouoranimateyou.Everyworkingmorning,roasterschoosetoanimatetheirterriblefeelingsofanxiety,dread,andresponsibilityandfacethedauntingtaskofroastingcoffee.Thatfirstdecisiontogetupinthemorningisamirrorofallthehardandlonelydecisionsthatmustbemadefortherestoftheroastingday.Foura.m.There’sareasonBergmancalleditthehourofthewolf.Butwe
needtogetcoffeeroasted,andthisishowwedoit.
STARTINGTHEDAY
At5a.m.,youarriveattheroastery.Maybeanotherroasterisalreadythere,maybenot.It’squiet—asquietastheplacewillbeforthenexttwelvehours.Andcold.Thefirstthingtodoisturnontheroaster.TheswitchesarealittlenewerthantheProbatitself,whichwasbuiltinthe1950s,inaretro-industrialstyle,almostlikesomethinginaWesAndersonmovie.Theswitchesarecoldtothetouchanddifficulttoturn.Everymorningthatseemssurprising.Thefirstswitchturnsonthemotorthatdrivestheroastingdrum,andthesecondoneturnsonthegas.Whenyouthrowthefirstswitch,there’sajudderingasthespeedofthedrum
catchesuptowiththespeedofthemotor.That’sthefirstmomentofuncertaintyinadayfilledwithmomentsofuncertainty.Afterafewseconds,thejudderingcalmsdowntoaquiet,rhythmichum,likeanoldclothesdryer.It’scomforting,andfeelslikesippinghotchocolateonacold,blusterydaywhilewaitingforyourjeanstodry.Whenyouthrowthesecondswitch,there’saninsistentandsuspenseful
clickingfortwentytofortysecondsandyouwonderifthisisthemorningthepilotwon’tlighttheburners.Butthentheburnerslight,justliketheydidyesterday,andjustliketheywilltomorrow.There’sareassuringwhooshthatbringsthefirstsmallsatisfactionoftheday—theroasterison.
WARMINGUPTHEROASTER
Next,theroasterneedstoheatup.AtBlueBottle,ourroastersaresimplemachines.Imagineadrummuchliketheoneinsideaclothesdryer,poweredbyanelectricalmotorandrotatingoveranopenflamefueledbynaturalgas.Hotairmovesthroughthedrumandisventedouttheback(seeillustration).Thedrumismadeofcastironandisheavy.Ithassomuchthermalmassthatitusuallytakesthirtytofortyminutestoreachtheroastingtemperature,dependingonhowcoldthedayis.Butifyou’restandingnexttoit,youcanfeelalittleheatradiatingoutwardwithinafewminutes.Tome,italwaysfeelssoothingbuttentative,maybelikeprehistoricwolvesfeltinchingcloserandclosertothecaveman’sfires.Onceyou’resatisfiedthattheroasteristurningandheatingup,it’stimeto
makeacupofcoffee.Nowyou’refacedwithanotherkeydecision:Chooseacoffeefromyesterday’sroastthatyou’reconcernedabout?Orchooseacoffeethatwillbereassuring?Thebestscenarioistochooseacoffeethatyou’reworriedaboutandhaveitbeglorious.Theworstistoseekreassurancefromacoffeethatyouthoughtyounailedyesterdayandhaveitraisemorequestionsthanitsettles.Istheflavorflat?Notsweetenough?Onceagain,wesufferatthehandsofourownchoices.Regardless,coffeemustbemade.Whileyouwaitforthemachinestowarmupanddrinkyourcupofcoffee,
youreviewtheroastingsheet.Theofficetookordersforcoffeeyesterdayandenteredtheminthecomputer.Thecoffeewillberoastedtodayanddeliveredtomorrowmorning.Youlookatthatsheetandthinkaboutwhichcoffeeyou’regoingtoroastinwhichroasterandwhen;youwanttostartbyroastingthecomponentsforblends,sothebaggerscanworkonthemwhentheycomeinat8or9a.m.Maybeyou’lldoabatchofSumatraforabrewed-coffeeblend,oraBraziliancoffeeforanespressoblend—somethingyouknowreallywell.Youdrinkyourcoffee.Youstartdoingthemathandstartweighingoutbatchesinbuckets.Youcheckthesamplesfromthedaybefore:lookatthem,smellthem,andfinallypopafewbeansinyourmouthandcrunchthemlikecocktailpeanuts.Thecuppingwillcomelater,whenmorepeoplearriveforwork.Fornow,thistasteofcrunchycoffeebeansisthesecondindicationofhowwellthingswentyesterday.Arethebeanstasty?Fragrant?Promising?Youlookatnotesfromthedaybefore,andifsomeoneelsewasroasting,youlearnsomethingaboutthatperson’sstateofmind.Wasthemachinemakingafunnysound?Weretheyhavingdifficulties?Weretheynailingit?
LOADINGTHEMACHINE
Nowthemachineisuptotemperatureandreadytoroast.Thisistheexcitingpart.Youpickupthebucketwiththefirstbatchofbeansandsendituptheloader.Muchlikeaminiaturegrainelevator,theloadermechanicallymovesthegreenbeansuptothehopperandthendepositsthebeansintothedrum.Youpressabuttonandslideasliderthatseparatesthehopperfromthedrum,thenthesoundofthemachinegoesfromfairlyquiettolouderandmorerhythmic.Accordingtobabybooks,thewombisnoisyplace.There’saloudrhythmic
churning,aswooshingkindofwhitenoise.Yetwhatincreasesthebaby’sstresslevels(again,accordingtothebabybooks)isn’tthenoiseorthechurning,butarrhythmicmomentsofquiet.TheProbatturnsataboutsixty-tworotationsperminute.That’sahumanrhythm—alotofheartsbeatatthatspeed,myownincluded.Oncegreencoffeegoesintheroaster,there’sarepeated,rhythmicwhooshingthat’srelaxing.Roastersinternalizethispeacefulnoiseandrhythm,andanxietyincreaseswhenitdisappears.Youliveindreadofthesemomentsofquiet—momentsthattellyousomethingbadmightbehappeningorisjustabouttohappen.Butintheearlymorninghours,beforeanyonestartsthestereo,beforethebaggingmachinesgetturnedon,beforetheforkliftisrunning,theespressomachinessteammilk,orthejanitorpowerwashesthesidewalk,that’swhatyouhear—thewomb.Thebeansroastthroughacombinationofconductiveheat(contactingthe
drumandeachother)andconvectiveheat(theflowofwarmairthroughthedrum).Intheprocess,thebeansgraduallylosewatercontentandbegintoundergochemicalreactions,theirprecisenaturedeterminedbytheamountofheat,air,andmoisture.Youknowwhereyouwantthiscoffeetogo,soyousetthetimerandthentakenotes,recordingbatchsize,varietal,andothercrucialdetails.Earlierintheday,thedroptemperature—theinternaltemperatureofthe
roasterwhenyoudropthecoffeeintothedrum—willbealittlehigherthanlaterinthedaybecauseofthelowerairtemperatureinthewarehouseinthemorningandthehugethermalmassoftheroasteritself.Ifthedroptempistoohigh,you’llscorchthebeanswhentheyareinaveryvulnerableposition—atcoolroomtemperatureandholdingtheirmaximumwatercontent.Scorchingrobsthecoffeeofsomeofitsvitalityandthinsthetexture,soadroptempthat’stoohighisabummer.Butifthedroptempistoolow,that’sbadtoo.Itcanslowtheroasttothepointofflatteningtheflavor.Ineffect,thecoffeebakesandsteamsinahumidenvironment,ratherthanroasting.
humidenvironment,ratherthanroasting.Foreveryvarietal,youwanttofindthedroptempthatenhancesthequalities
thatmakethatparticularcoffeespecial.Forexample,altitudecancorrelatewithdensity,anddenser,high-elevationcoffees,sayfromEthiopia,oftentastebetterwhenroastedwithahigherdroptemperature.Ontheotherhand,alower-elevationcoffeefromBrazilcan’ttakeasmuchheat,soyouwoulddroptheBrazilatalowertemperaturethantheEthiopian.AtBlueBottle,whenroastingcoffeewearealwaysthinkingabouthowthe
coffeewillbeused.Weroastespressodifferently(notnecessarilydarker)thancoffeeweplanonbrewingbypourover,forexample.Coffeeusedinablendisoftenroasteddifferentlythanthesamecoffeeifweintendtouseitbyitself.Howwedeterminethosedifferencesistheresultofcuppingthecoffees,experimentsinourlab,andfeedbackfrombaristas.Sometimes,weactuallywantalittlelessvitalityfromacoffee.Forexample,wetendtouseGuatemalancoffeesfromco-opsinourespressoblends.Thesecoffeesareverydense,high-altitudecoffeesandhavealotofinherentvitality.Becausetheespressoextractionprocesscanemphasizebrightnesstouncomfortablelevels(thinkofwarmgrapefruitjuiceinyourcappuccino),weroastthosebeansatalowerdroptempandforalongertimethanifwewereroastingthemtobeconsumedasanunblendedpourover.Notethatthelongerroastingtimedoesn’tmeanwe’reroastingthebeansdarker.Theresultsofthetwodifferentroastingprofilescouldlookexactlythesame,butonemightbeperfectinanespresso,whereastheotherwouldbemuchtoosharp.
BOTTOMINGOUT
Oncethebeansareloaded,you’rewaitingfortheroastertemperaturetobottomout,indicatingcompletionofthefirststageoftheroast.Thegreencoffeeisatabouttheambienttemperatureofthewarehouse,usuallyaround60°F(16°C)inourunheatedOaklandspace.Sothethermalmassofthecoffeebringsthemuchgreaterthermalmassoftheroasterdownfromabout380°F(193°C)toitslowestpoint—usually180°Fto190°F(82°Cto88°C),dependingontheweatherandbatchsize.Theamountoftimeittakestogettothelowestpointtellsyouhowmuchenergyyou’llneedtoputbackintothecoffeetogetitthoughtheroast.Ifyoureachthelowestpointat2½minutes,that’sagentlercurvethan1½minutes,whichmeansthatyouareindangerofbakinginsteadofroasting.Youwritedownthetimewhenthetemperaturebottomedout.(Thekeytobeingagoodroasterissystematicallydoingthreethings:takinggoodnotes,cuppingyourcoffee,andcleaningyourmachine.)Oncethebeantemperaturehitsthebottomofthecurve,it’sgoingtoclimb,
andyourjobistokeepitfromclimbingtoofast.Ifyouputtoomuchheatintoit,thatwillsuckairthroughthedrum,dryingthecoffeetooquickly.Youwantthetemperaturetorisesmoothlyandgraduallytogettowhat’scalledfirstcrack.
ARRIVINGATFIRSTCRACK
Firstcrackisthecoffeeroaster’stermforachemicalreactionthatoccursascoffeebeginstoreachthe“drinkable”stage.Muchlikethechemicalreactionthatpopscorn,theaudiblepopping,increaseinbeansize,anddecreaseinbeandensitythatoccursincoffeeatthatstageoftheroastistheresultofthemoisturetrappedinthecoffeeboilingoffandforcingitswayoutsidethecoffeebean,rupturingthecellwalls.Forthefirstfewminutesoftheroast,itlookslikenothingischanging.Butthe
beansarewarmingup,andsoonthemoisturewillstarttoboilaway.After3or4minutes,thesmall,hard,greencoffeebeansstarttotakeonsomecolorandsmelllikepopcornorwarm,damphay.It’sagentle,grassy,youthfularoma.Thiscanbeagreatstageoftheroast—ifyou’reofftoagoodstart.It’slikehavingasmartfour-year-oldwhoisoutofdiapersbutstillalmostallpotential.Itfeelsboundlessandpositive.Becausethecoffeeissteamingandlosingwater,it’simportanttomakesure
thatairismovingthroughthedrum,otherwisethehumiditylevelinthedrumcangettoohigh.About5minutesintotheroast,thecoffeestartstoturnyellow-gold.Withsomecoffees,thisiswhenyoufirstsmellattributesthatyouwanttobeabletotasteinthefinishedproduct.Atthispoint,youmightpullthetryer,whichallowsyoutogetasampleofthebeansinsidetheroaster,andsmellthem—justoutofsheerpleasure,becauseitsmellslikesomethinggreatisabouttohappen.You’restillapplyingalotofheat,butyou’restartingtothinkahead.You’re
goingtohavetowalkatightropeinafewminutes.Thetemperatureisstillclimbing,andthecoffeeisbecominganincreasingly
darkerbrown.It’sstartingtosmelllesslikehayandtoastandmorelikecoffee.Thebeansarestillkindofuglyandwrinklybutsoonwillpuffup.Firstcrackisanendothermicreaction,whichmeansthatitdependsonthecoffeeabsorbingheat,soyouhavetomakesureyou’restilladdingheattothesystem.Onthemachinesatourroasteries,withmostofourcoffeesfirstcrackhappensataround9to11minutesin.Ifyou’vebeencareful,thebeginningoffirstcrackcomesonsubtly:agentlepoportwo,thennothingforafewseconds,thenafewmorepops—moreoften,louder,andmoreinsistent.Rightaroundfirstcrackiswhenthecreativityoftheroasterstartstomatter.
Youstartpullingthetryermoreoften,andyouthinkabouttheprofileyou’reaimingforandthelasttimeyoucuppedthiscoffee.AtBlueBottle,thegoalformostofourcoffeesisvitality:astrong,integratedpersonalitythatdisplaysa
mostofourcoffeesisvitality:astrong,integratedpersonalitythatdisplaysaperspectiveonthecoffeethatthrillsus.Theshortperiodoftimebefore,during,andafterfirstcrack—approximately120secondstotal—iswhenwearemostconsumedwithchangesinroastingvariables.Wewantthetemperatureofthecoffeetocontinuetorise,butwewanttomanagetherateverycarefully.Ifthetemperaturerisestooquickly,momentumwillcarrythecoffeepastwherewewantittobe.Butifthereisn’tenoughheat,thetemperaturewillstaythesamefortoolongor,worse,fall,eitherofwhichcanresultinacoffeewithaflat,boringflavor.Atthebeginningoftheroast,wemayallowthetemperaturetoclimbby5°F(2.7°C)in20seconds,buttowardtheendwemayteasetheheatsothatweadd5°F(2.7°C)overthecourseof90seconds,whilestillensuringthattheheatrisessteadily,withoutstallingorlevelingout.Ifweknowwehavedecentmomentumgoingintofirstcrack,strikingabalancebetweenstallingandclimbinghelpsusmanagethetensionbetweendevelopingdepthandmaintainingsweetness.
SECONDCRACK
Secondcrackisthecoffeeroaster’stermfortheexothermicchemicalreactionthatoccursafterfirstcrack.Asopposedtofirstcrack,secondcrackproducesitsownheat,whichcanquicklysweeparoastpastthepointofbeingtoodark.Anycoffeelabeled“French”or“Italian”roastiscoffeethathasmostlikelybeenroastedwellintosecondcrack.Dependingonthetypeandqualityofthegreenbeansandtheskilloftheroaster,thecoffeetastesmoreoftoast,andperhapscarbon,thanofitsorigin.Havingsaidthat,agenerically“toasty”flavorprofileistheobjectofalegitimatedesireforacertaintasteandeventhoughwechoosenottoroastthatdarkly,weareneverscornfulofcustomersvoicingawishfora“French”roast.
DUMPINGTHEBATCH
Afterapatientandcontemplativestart,youneedtofinishtheroastverysuccinctly.Themomentumoftheheatinthebeansmeansyoucan’tjustsetatargetfinaltemperature.Youmustaccountforthethermalmassanditsmomentumindecidingwhentodumpthebatch.Youhavetobringmaximumconcentrationtothetaskduringthelast20secondsoftheroast,remainingalerttoallofthesensoryinformationthatwillinformyourdecision.You’relookingforsignsthatthebeansareplumpedup,andbeautifularomasthatremindyouofthelastgreatbatchyoucupped.Atthesametime,youtrynottoletpressureorindecisioncauseyoutooverthinkandfreeze.Youwanttodropthebatchwhenyourmindandbodyteamuptosay,“Now!”Ifyouletyourmindsay,“Butontheotherhand…,”you’vechoked,andthecoffeeprobablywon’tbewhatyouwerehopingfor.Youdumpthecoffee,thenclickonthefanandagitatorarmtospeedthe
coolingofthecoffee.Youopenthedoorandthere’sapuffofsmoke.Youfeeltheheatonyourface.Howthecoffeelooksandsmellstellsyoualotaboutwhethertheroastturnedouthowyou’dhoped.Thesmellisthefirstcue:Didyounailit?Ifitsmellsliketoastwaftingdownthehallwaywhileyou’restilllyingsnugandwarminbed,mingledwiththedregsoftheglassofstrawberryQuikyouleftonthebedsidetablethenightbefore,theanswerisamostemphaticyes.Ifyougetastrongerscentoftoastmingledwiththepungentsmellofinflatablepooltoysonahotday,orthebrinyhitofopeningacanoflow-endolivesatasmokypartyyouprobablydon’twanttobeatinthefirstplace,thenyouknowyoudidn’tdoyourbestforthatcoffee.Evenafteritisdumpedfromthedrum,thecoffeecontinuestoroastinthecoolingtrayuntilitcoolsdown,foraboutthenext4minutes,butthatfirstsmelldoesn’tlie.Astheagitatorarmspinsthebeansaroundtocoolthem,thetemperaturenear
theroasterrises.Youcanfeeltheheatonyourfaceasyouwalkaroundtheroaster.Thefansoundsdifferentbecausethebearingsareunderlesspressureanditchangesthesoundintheroom.Aswe’vediscussed,thesonicenvironmentisanimportantpartoftheroaster’ssensoryworld.Whenthebearingssingadifferentsong—asongthatisabouttherebeingnocoffeeinthedrum—weroastersrelax,knowingthatonsomelevel,wearefreetoconcentratelessseverely.
TAKINGNOTES
Oncethecoffeeiscool,youputitinabin.Thenyouweighitandcompareitsweightbeforeandafterroasting.Becauseroastingcooksoutsomeofthewaterinthecoffee,eachbatchlosesabout13to18percentofitsweight.Todeterminethewaterlossforeachbatch,yousubtracttheroastedweightfromtheunroastedweightanddividethatnumberbytheunroastedweight.That’syourpercentage,andyouwriteitdown.Isit14percentor14.5percent?Andifitwas14.8percentyesterday,whyisitdifferenttoday?Youkeeptrackofallthesenumbers—thedroptemp,thetimetofirstcrack,andpercentageofwaterloss—sothat,ifthisbatchturnsoutgreat,otherroasterscanduplicateyourresults.Thebeansforthenextfewbatcheshavebeenweighedout,soyougraba
bucketandpouritinthehopper.Youturnuptheheatandwaitforthedrumtoreachthetargetdroptempbeforeloadinginthebeans.Meanwhile,youemptythecurrentbatchintoatub,weighit,dropinalabel,andsenditonitsway.Next,itwillgothroughadestoner,whereanylittlebitsofforeignmatter(thatis,stones,coins,bulletcasings,bitsofcement)areremovedbyvacuumingcalibratedtopickupmatterwiththedensityofcoffee,notthedensityofmetalorrock.Thenthebaggerswillputitbags,packthebagsinhandsomegraytotes,andloadtheminthedeliveryvans.Tomorrow,thatcoffeewillbecupped—bytheroastersandbythetraining
staff,bymanagersandleadbaristas,byrandomvisitorsinthecuppingroom,andperhapsbythegeneralpublicifthatcoffeegetsintoapubliccupping.Everyonewillmethodicallytakenotesoncuppingforms.Andwhenyouarrivethenextmorningandmakethatfirstcupofcoffee,perhapsyou’llcupthatcoffeeandrevisityournotestoseehowyoudidandwhetheryouwanttodoanythingdifferently.
FINISHING
Ifyou’reworkingtheroasterforalongtime,it’seasytoforgetthatthecoffeeyou’recreatingwillgosomewhere.Youaren’tengagedinaroteexerciseor,likeSisyphus,foreverrollingthesameboulderuphill.Thebagsofcoffeeyoucreatearegoingtotakeatripinthenextfewdays.They’llbedeliveredtotheshops.Peoplewillbuysometotakehomeorgiveasgifts(buthopefullynottoputinthebackofthefreezerto“save”foraspecialoccasion;seeRoastedCoffee'sShortLifeSpan,below).Peoplewillwakeupinthedarkandpadtotheirkitchenneedingstrength,andthereassurancethatsomethingdelightfulisabouttohappen—andhopingthatthissmallchoreofmakingcoffeemightsetthetoneforadayfilledwithdifficult,wonderfulthings.Asacoffeeroaster,yourlifeisdividedinroughly17-minutesegments—
enoughtimetoloadthegreencoffee,roastit,dumpit,coolit,andsenditonitsway.Thatmeansyouhaveabouttwenty-fivechancesinanaverageday,125chancesinaweek,and6,500chancesayeartomakesomethingbeautiful.
ROASTEDCOFFEE’SSHORTLIFESPANAtBlueBottle,everysingledaycustomersaskhowtheyshouldstoretheircoffee.Andeverydaywetellthemtobuyasmallamount,putthebaginacoolcupboard,andcomebackandbuymorewhentheyrunout.Unlessyougotoalotoftrouble,freezingisn’taneffectivewayofmakingcoffeeflavorslast.Thefreezerisgoodattakingmoistureoutofanenvironmenttoprohibitbacterialgrowth.Butwewantthedelicatebalanceofmoistureinthecoffeebeanstoremain!Also,watercondensingonicyroastedcoffeewhenitispulledfromthefreezergetsreabsorbedintothebeans,makingthemdullertasting.Coffeehasalifespan:afterbeingroasted,itgetsmoreinterestingforuptoninedaysafterroasting—fuller,morecomplex,andgenerallymoreenjoyable.Afterthattime,there’saninevitabledecline.Coffeeoxidizes.Theflavorsbecomelessvibrant,andeventuallythecoffeetastesdull.It’sstale.There’sreallynothingyoucandoaboutit.Darkerroastsaremoreperishable.Thosetendtohaveapalpabledecline
withinsevendaysafterbeingroasted.Lighterroaststakelongertogettotheirpeakandtobecomestale,especiallylightroastsofdense,well-harvested,well-processed,high-elevationcoffee.Weliketosellcoffeetoourcustomersnolaterthanforty-eighthoursafterroasting.Thatwayourcustomershavetheamazingopportunitytoparticipateinthelifespanoftheircoffee,experiencingitascendingtoitspeakanddiscoveringwhenitstartstodecline.
ascendingtoitspeakanddiscoveringwhenitstartstodecline.Groundcoffeeisevenmorefragile.Espressodullsninetysecondsafterbeing
ground.Coursergrindslastalittlelonger:twentyminutestoanhour.That’swhyBlueBottledoesn’tsellpregroundcoffee.Everynowandthencustomersgetmadbecausewewon’tgrindtheircoffeeforthem.Itkillsustobethebadguy,butweknowinourheartsthatthecoffeewon’tbeverygoodaftertwentyshortminutes.Howcouldwewillinglysellaproducttosomeoneknowingthatitwillbedisappointingbeforetheycanevengetithome?
HowtoRoastCoffeeatHome
Puttingcoffeeonaperforatedbakingsheetintheovenisoneofthemostbasicwaystoroastitathome.Youcanbuycomplicatedroastingtoolsandmachines,butthisisagoodwaytotryhomeroastingwithoutmakingamajorinvestment.Theresultisfairlyrustic;youwouldn’twanttousethismethodwiththemostrarefiedPanamaGeisha.However,thissimplemethodisanempoweringprocess,anditcouldsaveyoualotofmoney.Sweetmarias.comsellsgreenbeansandroastingequipment,andtheyhaveawideselection.Theyalsoofferanonlinelibraryofresourcesthattheyaptlycalla“virtualcoffeeuniversity”andcopiousdetailsonhomeroasting.(Andthey’relocatedinOakland,whichmeanstheyrule.)Besuretotakenotesalongthewaysoyoucanreproduceyourmethod
laterifyoulikehowthecoffeeturnsout.Keepinmindthatit’snormalforthebeanstobeunevenlyroastedwhenyouusethismethod.Thetrade-offisthatyoucangetanincreasedcomplexitywithalotofdifferentroastlevels.Whenyou’refirststarting,ithelpstohaveareferencecolorinmind.
WhenIstartedroastingcoffeeathome,Ikeptahandfulofroastedcoffeebeansinawhiteceramicbowlandcomparedthecolorofthecoffeeonthebakingsheettothatinthebowl.Rightaway,Ilearnedthatthecoffeecontinuestodarkenabitafterremovingitfromtheoven,sowhenthecoffeewasn’tquiteasdarkasmysample,Ipulledthebakingsheetoutoftheoven.Afterawhileroastingthesamevarietal,you’llgetasenseofwhatcolortranslatestowhatflavor.Onethingtokeepinmind:thereferencecoffeewillchangeasthedaysprogress,soyoucan’tuseanygivensampleforverylong.Ingeneral,inmyfirstroastingofaparticulartypeofcoffee,Iaimfora
mediumbrownthatresemblesalightmahogany.(Asidefromcolor,anotherwaytoassesswhencoffeeisroastedtoamediumlevelisifoilisvisible,likelittlepinpricks,onthesurfaceofthebeansfivetosixdaysafterroasting,butofcourseyoucan’tusethatindicatorwhileroasting.)Whenpicturingtheidealmediumbrown,IthinkofthelittlewoodenrockingchairthatI’vehadmywholelifeandpasseddowntomyson.It’sacolorIcanseewithmyeyesclosed.MaybeyourmediumbrownisthesoftCorinthianleatherseatsofthe1976ChryslerCordobainwhichyouroldersistertookyou,petrified,totheprincipal’sofficeafteralightheartedseventh-gradeprankwentterriblyawry.Ithinkweallhaveamediumbrownthatwecanseewithoureyesclosed.What’syours?
seewithoureyesclosed.What’syours?
WHATYOU’LLNEED•Gramscale• Perforated baking sheet that is the size of a cookie sheet and will fit in your oven.Becauseit’simportantforthecoffeetobenomorethanonebeandeep,ifyouroven(andhence,bakingsheet)isparticularlysmall,youshouldadjustthesizeofyourbatch.•150g(5.3ounces/about1cup)greencoffeebeans•2mediumorlargemetalsieves•Stopwatchortimerthatshowsseconds
Placearackinthecenteroftheoven.Preheattheovento500°F(260°C)for30minutesormore,usinganoventhermometertoensurethetemperatureisaccurate.JustlikeBlueBottle’sProbatcoffeeroastersandLaMarzoccoespressomachines,yourovenhassignificantthermalmass,andthelongeryouallowittopreheat,themorestablethetemperaturewillremainwhenyouopenthedoorduringroasting.Ifyouhaveagramscalethatweighstotenthsofagram,nowisthetime
touseit(sothatlateryoucanmostaccuratelydeterminethepercentageofweightthecoffeelosesduringtheroastingprocess).Weighout150grams(5.3oz)ofcoffeebeans,andspreadtheminasinglelayeroverthecenterofthebakingsheet,extendingovernomorethanone-halftotwo-thirdsofthebakingsheet.(Ifspreadallthewaytotheedgesofthepan,thebeanstendtosingearoundtheedges.)Havethesievesathand,turnonanyventfans,openanywindows,andconsiderturningoffthesmokealarminthekitchen.(Butifyoudo,remembertoturnitbackonafterroasting.)Putthepanintheoven,closetheovendoor,andstartthestopwatch.Ifyouhaveareasonableviewthroughtheglassofyourovendoor,you
canobservethecoffee’sprogress.Ifyouhaveanoldovenwithnoglassorpoorvisibilitythroughyourglassdoor,resistthetemptationtoopenthedoortoooften,asthiswillallowtoomuchheattoescape.Openthedoornomorethanevery90to120secondsatfirst,increasingthefrequencyonlyastheroastprogresses.Don’topenthedoorformorethan4to5secondsatatime,usingagoodflashlightifneedbetoquicklyobservethecoffee.Here’satimelineofhowtheroastingshouldproceed.
2TO3½MINUTES:Thebeanswilltakeonabrighter,moreintensegreencolor.
3½TO4MINUTES:Thecoffeewillstarttoturnyellow.Writedownwhenthishappens.Opentheovenandagitatethebakingsheettobring
intheouterbeanstothecenter.
5½MINUTES:Thecoffeewillstarttotakeonalightbrowncolor,butthebeanswillstillbesmallandwrinkly.Agitateagainiftheouterbeansaregettingdarkmorequickly.
7OR8MINUTES:Youwillstarthearingthefirstcrack,whichsoundssimilartopopcornpopping.Writedownwhenthishappens.
20TO30SECONDSPASTFIRSTCRACK:Agitatethepan.
45SECONDSPASTFIRSTCRACK(ATAROUND9MINUTES):Fastpoppingmeansthatthecoffeeischangingdramatically.Atthatpoint,it’sjustamatteroftaste.Youwilllearntoassociatetheaccelerandoofthepopswithatasteprofilethatyoueitherenjoyordon’t,and,hence,canadjustinfuturebatches.Towardtheendofthefirstcrack,thepoppingwilldecelerateandtherewillbeamomentofsilencepriortosecondcrack.Themoremomentumtheroasthas,theshorterthemomentwillbebeforesecondcrack.
Takethecoffeeoutbeforeyouthinkit’sdone,justlikeasteak.Itwillcontinuetocookbyvirtueofitsownthermalmass.Preferablyonabackporchorotheroutdoorarea,carefullypourthe
coffeeintooneofthesieves.Holdingbothsievesatarm’slengthandafootortwoapart(seebottomleftphoto,below),pourthecoffeefromonesieveintotheothersieve.Thechaff,whichistheremnantsofthesilverskinbeneaththeparchment,willblowoutasyoupour.Continuepouringtheroastedcoffeebackandforthuntilitfeelsonlywarmtothetouch,ideallynomorethan4minutes.Hopefullyyouhaven’tspilledmuchoranycoffeeduringthecoolingprocess.Assumingyouhaven’t,weighthebeans,subtractthatnumberfromtheinitialweight,anddividethedifferencebythebeginningweighttogetthepercentageofweightlost.Writethatdown,soyoucanstarttrackingthepercentageofweightlost,asthiscorrelatesverystronglywiththedegreeofroasting.Dependingontheroastlevelyouchooseandthetypeofbeansyouuse,
theflavorofyourcoffeewillevolveoverthenext5to10days.Butthere’snoneedtowaitifyou’dliketodrinkitsooner.
CuppingandDescribingCoffeeFlavors
Coffeeroastersspendalotoftimecupping,whichistheindustrytermforevaluativecoffeetasting.Cuppingallowsustoassessandselectcoffeesfromsampleswereceivefrombrokersorgrowers.It’salsohowwedeterminewhatroastingleveltouseforeachvarietyofcoffee.Plus,itallowsustodoqualitycontrolonthecoffeesweroastoverandoveragain.Arepetitiveexercisethatinvolvessniffing,sipping,andslurping,cuppingisa
ritualthatframesourday.Severalofusgettogethertocupatleastonceinthemorningandonceortwicelaterintheday.Afteryou’vebeencuppingforawhile,youdevelopasensitivitytothetiniestdifferencesbetweensamplesofcoffee,evenbetweenbatchesofthesamecoffeeroastedthesamewayondifferentdaysorbydifferentpeople.Therehavebeentimesinthehistoryofcoffeewhencuppingwasmoreabout
findingoutifacoffeehadfaultsbeforebuyingashipmentofit.Didthebagssitinthesunforaweekwhilethefreighterwasdelayed?Isthereanoffflavororaromathatmeansthecoffeewaspoorlyharvestedorprocessed?Butthesedaysmanyroasterscupnotjusttoseewhatfaultscantheycansense,butwhatpositiveattributesarepresent.Theincreasesinavailabilityofgoodinformationfromfarms,easeoftravelingtocountriesoforigin,andaccesstocustomerswillingtopayapremiumforextraordinarycoffeeareresponsibleforthisexcitingshift.Simultaneously,cafésandothervenueshavebeguntoofferpubliccuppings,
andcuppingnoteshavebecomequiteelaborate.It’sbecomeageekysubculture.WhatIlikeaboutcuppingisthatit’ssocial.Inthecoffeeroastingbusiness,you’realwayscuppingwithpeople,bouncingideasoffeachother,andoftencomingtoaconsensus.Whencupping,coffeeprofessionalsusetastedescriptorslikevegetal,
pineapplejuice,orcedar.ButthewaythatItalkabouttheflavorsincoffeetothepublicisinfluencedbymybeliefinthefutilityoflanguagewhenitcomestoadequatelycommunicatingsensoryexperiences.Thisisadirectresultofmyexperienceasamusician.Musiciansaretrainedthroughacombinationoflanguageanddemonstration.Astheyearsprogress,languagestartstostandforasensoryexperience.Butthisprocess(theobjectificationofthesubjective)takesalongtimetodevelop.Ifamusiciannexttomeweretosay,“Thatwastoometallic,”Iwouldknowexactlywhatwasmeant.Butanoutsiderwhohappened
tooverhearthatcommentprobablywouldn’tunderstandthespecificsensoryexperiencewewerereferringto;inthatcontext,thewordmetallicwouldn’tmakesense.Howcouldit?ThelanguagewasattachedtothatsensoryexperienceonlyaftercountlessincidentsinwhichplayingnoteXwithtoneYyieldedmetallic.It’sthesamewiththelanguageofcupping.Icupwithourgreencoffeebuyer
almosteveryday.Ifwebothusethewordcedartodescribesomethingwetasteinacoffee,wehaveasenseofwhatismeantbecausewehavebuiltasharedsensoryvocabularyoveryearsofworkingtogether.ThecuppingformthatweuseforBlueBottlecuppingshasalistofdozensofdescriptorsthatwe’vegrowntounderstandanduseasourcommonsensorylanguage—avocabularythat’sevolvedalongsidecontinuedcupping.Hereareafewexamples:
•TREES:cedar,redwood,holly,pine,fir•CHOCOLATES:dark,white,milk,waxy•FLOWERS:jasmine,rose,lilac,honeysuckle•NUTS:peanuts,almonds,hazelnuts,walnuts•FRUITS:bananas,blueberries,strawberries,honeydewmelon•SPICES:blackpepper,ginger,coriander,vanilla•DEEPLYEVOCATIVEBUTOUTOFTHEBLUE:inflatablepooltoys,Vespaexhaust,Bazookagum,Goodwillstoreleatherjacket
Assumingthatthegeneralpubliccanimmediatelygraspasensoryvocabularythattakestimeandtrainingtodevelopisamistake.IfIusethewordcedarinthelanguageIputonourbagstoselltothepublic,oneoftwothingsisgoingtohappen:eitherpeoplewon’ttastecedarandwillthenthinktheymustbestupid,ortheywon’ttasteitandwillthenthinkImustbestupid.Eitherway,peoplearen’thappyandsomeoneisstupid.SoinsteadofusingcoffeedescriptorslikeChristmasmarzipanordried
PhilippinemangoforBlueBottle’sdescriptionsonlabels,online,andelsewhere,Itellstoriesaboutourcoffeesandtrytocapturewhatkindofstatethecoffeeputsmein—inotherwords,whatitfeelsliketodrinkthecoffee.Idon’tthinkofthisasmarketingortrying,inacalculatedway,tomanufactureadesire.Ithinkofitassharingmyjoyforacoffeeinapersonallymeaningfulway.Givinguponlanguagetoaccuratelycommunicatethetasteofcoffeeis
liberating.Havingdoneso,Icanapproachtheproblemobliquely,asfortheAmaroGayoWashed:
Asabrewedcoffee,theAmaroGayoWashedisaremarkablesonataofbakingspicesandaromaticwoods.Imagineagrandpiano.NowimagineplayingadescendingFmajorarpeggiooverseveraloctaves.Nowimaginethat,insteadofsounds,thepianoproducesalternatingaromasofcinnamon,nutmeg,cedar,andmaple.Nowimaginebuyingabag,goinghome,andmakingacarefulpouroveroftheAmaroGayo.Optional:imaginingslippers,theTimesStylesection,grapefruitmacarons,andnappingIrishsetters.
Alternatively,Icanapproachtheproblemelliptically,loadingupsomanyadjectivesthatcustomersareamused,ordazzled,orinfuriatedattheProustianexcessoflanguage:
Asapourover,theAmaroGayoNaturalexudesanaivesumptuousness.Thearomasofvanilla,weakfruitpunch,andstrawberrylipglosscombinetoplacesomeofusbackatthejuniorprom.Asanespresso,itiscompact,creamy,puzzling,andsomewhatstern,likewatching,atclosequarters,yourunpredictablegrandfathereatingprofiterolesinhisancient,tobacco-smellingcardigan.Itlikescoolertemps,fasterextractions,ounceandaquartershots,cleanliving,andPendereckionthestereo.
Evenifsomepeopledofeelabitinfuriatedorperhapsbemused,atleastnoonefeelsstupid.AspartoftheevaluativelanguageofcoffeeatBlueBottle,wedoascribeobjective-seemingnumbers,basedontheSpecialtyCoffeeAssociationofAmerica’scuppingforms,tocertainattributesofthecoffeewecup.Theirlanguageandsystemevolvedasamethodofattemptingtoimpartiallyevaluatecropsofcoffeesothatforwardcontractsforlargelotsofcoffeecouldhaveawayofensuringaspecific,presumablydesired,qualityforthebuyer.Whiletherearealotofcoffeeprofessionalsthat,once“calibrated”(theindustrytermfor,essentially,beingonthesamepagewitheachother),cangenerallyagreeonrankingacoffeean86comparedtoa90oran82,wearehesitanttotakethissystemoutsidethecuppingroom.Thereasonisthatanobjective-seemingnumericalcuppingscoreisexactlythat:asnapshotofhowacoffeecups,ratherthanhowitmaytasteinaspecificcontext.
WHYYOUNEEDAGRAMSCALE
Throughoutthisbook,wehaveprovidedthevolumemeasuresmostU.S.cooksarefamiliarwith,althoughitisn’tinkeepingwithourownmethodsorourrecommendations.Butyou,Caitlin,andIaregoingtomakeadeal:wewillputvolumemeasurementsinourrecipesifyoupromisetoignorethemandbuyagramscale.Grammeasurementsaremoreaccurate,andwethinkusingthemwillimproveyourexperienceasacoffeedrinkerandbaker—andthereforeimproveyourlife.Solet’sfaceit:youneedtogotheextra
mileandbuyagramscaleifyoudon’talreadyhaveone.Why?Volumeisalessaccuratewayofmeasuringthingsthanmassis.That’snotanopinion;it’sphysics.Considerflour:1cupofsiftedflourweighssignificantlylessthan1cupofunsiftedflour.Anotherclearexampleisbrownsugar:afirmlypackedcupofbrownsugarweighssignificantlymorethanalooselypackedcup.Andclearly,whenroastingandpreparingcoffeeathome,it’sworthwhiletomakeamodestinvestmentinagramscalesoyoucaneasilytrackpercentageofweightlost,andmakeanexcellentpourover.Lookatitthisway:Ifyou’regoingtogotothetroubletobakecakesorroastcoffeeathome,whynotdosoaccurately?Ifyou’regoingtobuygoodcoffeeandattempttomakeitwell,whybeapproximate?EscaliandOxohavesomegoodgram
scales,butwe’repartialtotheAmericanWeighAMW-2,000-gramscale.Itweighstotenthsofagram,hasterrificbatterylife,is
tenthsofagram,hasterrificbatterylife,isrugged,isn’tbad-looking,andhasasettingthatdisablestheauto-offfeaturethatcanfrustratetheslow,deliberatepour-overartistthatsomanyofusstrivetobe.
CuppingatHome
Youcancupathome—butdon’tcupbyyourselfandwriteaboutitontheInternet.Coffeeissocial,andcuppingcoffeeathomeshouldbesomethingyousharewithhumans,preferablyhumansyoulike.Puttingonahomeisaterrificwaytogettoknowwhatkindsofcoffeeyoulikeandlearntoidentifyflavorsandcharacteristics.Thegreatpartaboutcuppingcoffeeisthatitallowsyoutodiscoverthatitisn’tdifficulttodifferentiateamongcoffees.IseeitatBlueBottle’spubliccuppingsallthetime:peopleareastonishedandbeamingwhentheyfindthattheycaneasilydistinguishaBraziliancoffeefromaSumatran.It’sempoweringtorealizethatyouknowmorethanyouthoughtyoudid.Thatsaid,it’sbesttosetyourselfupforsuccessatfirst.Startoutwithnomorethanfourcoffees,allsingle-originsfromdifferentregions.Avoidblends,andalsoavoidextremelydarkroastcoffees,sincehigherroastlevelstendtomaketheorigincharacteristicshardertodiscern.Later,youcangeekoutwithaside-by-sidecuppingofwashedYirgacheffes.Makesuretousewaterthattastesgoodenoughtodrinkonitsown.
WHATYOU’LLNEED•18grams(0.65oz)eachofthreeorfourtypesofcoffeebeans,plus9to20grams(0.3to0.7oz)ofeachforpriming.Inordertocontrolformeasurementorotherprocesserrors,youaregoingtocuptwosamplesofeachcoffee.•Gramscale•Coffeegrinder• 6 to 8 identical porcelain cups that hold 180 to 240milliliters (6 to 8 fl oz) and arepreferablywideratthetop,suchascappuccinocupsorsmallsoupbowls•Good-qualitywater•Soupspoonforeachtaster•Emptydishforthewetgrounds
PRIMETHEGRINDER.Thisstepclearsoutanyremaininggroundsfromanothercoffee.Takeasmallhandful(9g,or0.3ozifyouarereally
dedicatedtoimperialunits)ofthefirstcoffeeyou’recuppingandrunitthroughthegrinder,thenthrowthataway.
GRINDTHECOFFEES.Weighout9grams(0.3oz)ofthefirstcoffeeandgrinditatamedium-coarsesetting,somewherebetweenapour-overgrindandaFrench-pressgrind.Repeatwithoutprimingforthesecondsampleofthatvarietalandplaceanother9gramsinasecondcup.Repeatforeachtypeofcoffee,primingthegrinderbeforegrindingeachvariety.Labelthecups.
SMELL.Takeawhiffofeachdrysamplewithyourmouthopen—thishelpsbringmorearomastothepalate.
ADDWATER.Heatabout50fluidounces(1.47l)waterto205°F(96°C),usingakettleorothervesselthatisusedonlyforheatingwater.Slowlypourthehotwaterovereachsample.Pourtosamelevelineachcup.ThecuppingratioweuseatBlueBottleis17partswaterto1partcoffee,soyou’llneedabout150gramsofwaterforeachsamplecuptofollowourratioprecisely.Conveniently,1gramofwateris1milliliterofwaterbyvolume,sothatcomesto150milliliters(5floz)ofwaterpercup.Letsit3to5minutes.Meanwhile,placethesoupspoonsinatallglassandfillwiththeremaininghotwater.
SMELLAGAIN.Afterpouringthewater,smelleachsampleagainwithyournose1inch(2.5cm)abovethecup.(Ialmostalwaysgetcoffeeonmynose.)Trytonotethedifferencesandsimilarities.Havethearomasofthedrycoffeechangedinanyway?It’seasiertocompareandcontrastthantocomeupwithbrilliantobservationslike“Ismellolives.”
BREAKTHECRUST.Afterthecoffeehasbrewedfor3to5minutes,breakthroughthelayerofcoffeegroundsthathasformedontop,whichistrappingmostofthearomas.Usethespoontobreakthroughthecrustandawayfromyou,releasingasmuchtrappedgasaspossible.Asyoubreak,inhaledeeply,againwithyournosetothebowl.Rinseyourspoonintheglassofhotwaterbetweencoffeessoyoudon’tcross-contaminatethesamples.
REMOVETHECRUST.Usingoneortwospoons,scoopoffthetopcrustandputinadish.Trytoremoveallofthecoffeegroundsfromthesurfaceso
theydon’tendupinyourmouth.Forverylightroasts,mostofthegroundcoffeewillsinktothebottom,sotherewon’tbemuchtoscoop.Again,besuretorinsethespoonsbetweencoffees.
TASTE.Takeaspoonfulofcoffeeandslurpsharply.Thisaspiratescoffeeoveryourpalate,helpingbringinalloftheflavorsandaromas.(Inthetraditionalmachismoofthecuppingroom,whoeverslurpstheloudestisthebaddest,soworkonyourloudslurp.)Payattention,compare,andcontrast,butdon’tshareyourthoughtswithothersuntilthey’redonetasting.Ifyousay,“Interesting…roastedbananas,”everyonewillsay,“Exactly!Bananas!”
REPEAT.Gothroughseveralroundsoftastingasthecoffeecools.You’regoingtonoticenewthingseachtime.Thisprocessalsohelpsyourealizethatpipinghotcoffeemaynotalwaysbethemostinterestingorflavorful.
DRINK
Ibelievecoffeeshouldbepreparedonecupatatimeandconsumedrightaway,nomatterwhattechniqueyouchose.Themostlow-techwaytomakecoffee,andoneofmyfavoritemethods,isthepourover.Itfeelselemental,sortoflikecookingoveranopenflame:justcoffee,water,acone,andafilter.Yougrindthecoffee,weighit,putitinthecone,andpourwateroverit—slowlysothecoffeehasenoughtimetoabsorbthewaterandthewatercanextractthecorrectsolublesfromthecoffee.AtBlueBottle,weputalotofenergyintopour-overcoffeeinourcafés,andI
dothesameinthisbookbecauseit’soneofthemostbasic,approachable,andeffectivewaystomakeabeautifulcupofcoffee.Butwhetheryouaremakingapouroveroranespresso,theelementalprocessisextraction—whichsimplymeanshotwaterdissolvingthecompoundsthatareinroastedcoffee.Firstthegrinderbreaksthecoffeebeansdownintomuchsmallerpieceswithvaryingsurfaceareas.Thenthesesurfaceareasareexposedtohotwater.Thehotwaterdissolvesparticlesfromthecoffeegrounds’exposedsurfacearea,creatingbrewedcoffee.Ifthegroundcoffeeisunderextracted,you’llmissoutonalotofflavor,andifit’soverextracted,watermayleachunpleasantpropertiesoutofthecoffeethatmaskitsdeliciousness.Howthecoffeeisground,thewatertemperature,andtheamountoftimethegroundcoffeeisexposedtowaterareallcrucialfactorsinextraction.Inthischapter,I’llshowyouhowtoworktowardmasteringthosevariablesforafewrecommendedmethodsofpreparingcoffee.I’llexplainhowtomakebeautifulpour-overcoffee,step-by-step.I’llalso
explainhowtochooseagrinder,useaneldrip,andasiphon,andevenanibrikforTurkishcoffee,ifyoudecidetoexplorethosemethods.ThenI’lldelveintothemurkywatersoftryingtowriteaboutmakingespresso.Youmaynotleavethediscussionconvincedthatyoushouldbuyahomeespressomachine.Butifyouchoosetogothatroute,I’lltellyouhowbesttodoit.Makingcoffeeisasimpleart,yetitalsohassomanyaspects:practice,
precision,andthesheerpleasureofmakingsomethingyouknowyou’regoingtoenjoy.It’sanexpandinguniverseofwonderfulness;youneverrunoutofthingstogetbetterat.
togetbetterat.
BrewedCoffeeTechniques
Wouldyoucookagoodsteakinthemicrowave?Whywouldyouletamachinemakeyourcoffee?Lettingamachinebrewyourcoffeeislikeputtingpopcorninamicrowaveandpressing“popcorn.”Ittakesthepowerawayfromyou.Ifyoubuygoodcoffeeandwanttoprepareitwell,youhavetochooseamethodthatletsyouexpressyourdedication,skill,andenthusiasm.Plug-inbrewersarenotthatmethod.Mostplug-incoffeebrewersdon’theatthewatersufficientlyforoptimum
brewing,andtheytendtoleachoff-flavorsfromthecheapplastictubingtypicallyused.Eventhebestofthesemachinesgiveyounocontroloverflowrateanddispersionpatterns,resultinginsomeareasofthegroundsbeingoverextractedandothersbeingunderextracted.Ingeneral,thegroundsdon’tgetfullysaturated,andthebrewbasketisusuallytoosmalltoaccommodateenoughfreshcoffee,whichtendstoexpandmuchmorewhenwetthanoldercoffee.Plus,theybrewtooquicklytoextractthemostdeliciousflavorsfromthecoffee.Thenthecoffeesitsandcooksonahotplateorgetsstaleinathermalcarafe,destroyinganyflavorthemachinemanagedtoobtain.Itmakesmesadtothinkabouthowmanymillionsofpeoplestarttheirday
thisway,especiallybecausethecraftofmakingreallygoodbrewedcoffeewithsimpletoolsisimmenselysatisfying.Althoughtheequipmentissimple,you’llstillneedtoinvestinafewtools.Youneedgooddata,soyouneedtoolsthatmeasure:agramscale(seeWhyYouNeedaGramScale)andanaccuratethermometerorthermocouple.Availableatsomehardwarestores,athermocoupleisanelectronictemperaturesensorthat’susedinscienceandindustryfortestingthetemperatureofovensandairconditioning.Youneedtohavecontroloveryourwatersupply,andapouringkettlewithafinespout(alsocalledaswan-neckedkettle)istheperfecttoolforthejob.Youneedtocontroltheparticlesizeofyourgroundcoffeeandthereforemusthaveagoodgrinder(discussedindetailhere).Youalsoneedaceramicdripperandgood-qualityfiltersforbasicpour-overcoffee.Shouldyouchoosetoexploreotherbrewingmethods(Frenchpress,neldrip,siphon,orTurkish),you’llalsoneedthedevicesspecifictothosemethods.And,ofcourse,youneedasupplyofclean,fresh,good-tastingwater.Dependingonwhereyoulive,youmaybeabletofindmostofthesetools
locally.Ifnot,thankstothewondersoftheInternet,youcanpurchaseeventhemostarcanecoffeetoolsonline(andsomeofthetoolswerecommendmost
mostarcanecoffeetoolsonline(andsomeofthetoolswerecommendmosthighlyareavailableatBlueBottle’sonlineshop).Ifyou’dlikesomeguidanceonbrands,herearesomewerecommend:
•GRAMSCALE:AmericanWeigh,Escali,Oxo•THERMOCOUPLETHERMOMETERS:Extech,Honeywell,Taylor,Cole-Parmer•SWAN-NECKKETTLES:Hario,Takahiro,Kono,Kalitta•DRIPPERS:Bonmac,Melitta,Kono,Hario•FILTERS:Bonmac,Hario,Kono,Filtropa•FRENCHPRESSES:Bodom,Freiling,Espro•NELDRIPSETUPS:Hario,Kono•SIPHONCOFFEEDEVICES:Hario(alsobrandedBonmac),Yama
POUROVER
SometimesIteachclasseswhereIdemonstrateBlueBottle’spour-overmethod,allowingpeopletoseehowsimpleitisandhowthecoffeetastessomuchbetterthanwhatcomesoutofaplug-inmachine.Whenyouusethismethodregularly,everydayyougetslightlybetteratthepour,andeventuallyyougettothepointwhereyoucansmellthesubtledifferencesfromonecuptothenext.Overtheyears,BlueBottle’spour-overmethodhaschanged.Abitlater,I’ll
giveyouarecipebasedonexperimentsIdidstartingin2007,afterwatchingthemethodofJayEgami,acoffeeexpertwithUCCUeshimaCoffeeCo.,headquarteredinKobe,Japan(seemoreonJay).WhenIfirstsawJaypouringsoslowly,usingexactamountsofcoffeeweighedtothegramandwaterheatedtoanexacttemperature,Iadmittothinkingitwouldbetoohard,evenridiculous,tousethosemethodsinBlueBottle’skiosk.Ofcourse,myskepticismdidn’tstopmefromdrinkinghiscoffee,andwhenIdid,Ibecameaninstantconvert.Ithinkyouwilltoo.Althoughthepour-overrecipecoversthebasics,likemanyrecipesitraises
morequestionsthanitanswers.Thisactuallyshouldn’tcomeasasurprise,giventhateventhesimplestmethodofmakingcoffeecanyieldseeminglyinfinitevariationsintastedependingonhowvariousfactorsaremanipulated.Thatmightsoundalittleoverwhelming,butaswithsomanythingsinlife,theimportantthingisjusttodiveinanddoit.Makecoffeesimply,tasteit,enjoyit,andseehowyou’dliketoimproveit.Youcantakenotesifyou’refeelinggeeky,oryoucanjustremember.Yourintuitionwilleventuallyleadyoutodiscoverwhatyoufindmostdelicious.Allofthatsaid,let’stakealookatsomeofthequestionsthepour-overrecipemayraise.
HOWMUCHCOFFEE?Iliketoexpresstheamountofcoffeeusedasaratio.For example, 350milliliters (about 12 fl oz) ofwater to 35 grams (1.2 oz) ofcoffee would be a brewing ratio of 10 to 1. The correct ratio, like manyquestionsinthecoffeeworld,isthesubjectofconsiderabledebate.Althoughit’shotlycontested, it isultimatelydecidedonpurelysubjectivegrounds.The realquestion is,what brewing ratiowill you enjoymost?The truth is, consideringbrewing ratio in isolationdoesn’tmake sensebecause the relationships amongbrewingratio,watertemperature,extractionspeed,andparticlesizecombinetoinfluencetheflavorsinthecup.ButIcanofferacoupleofguidelinesonbrewratio.
GRINDERSFOREVERYTHINGBUTESPRESSO
Purchasingonlywholebeancoffeeandgrindingitathomeisoneofthesurestwaystoimproveyourcoffeeexperience.Soifyoudon’talreadyhaveagrinder,Ihighlyrecommendthatyoubuyone.Now.AtBlueBottle,weonlysellwholebeans,
eventhoughwetakesomeheatforthedecision.Thereareseveralreasonsforthis,butthemostcompellingistheincrediblefragilityofgroundcoffee.AsmentionedintheRoastchapter,there’sacleardeclineinthetasteandperformanceofespressojustninetysecondsaftergrinding.Morecoarselygroundcoffeeisn’tasfragile,butthereisasubstantialdifferenceafteranhouroreventwentyminutes.Solet’sassumeyouaregoingtogrindyour
coffeeathome,and(fornow)thatyouarebrewingcoffee,notmakingespresso.(Seemoreinformationonespressogrinders.)Whenbrewingcoffee,youhavesomeleewayinthetypeofgrinderyouuse,especiallyifyouareusingadripperandpaperfilters.Grindersinthestyleofaspicemill,withwhirlyblades,arethecheapest.Theprimaryvirtueofthesegrindersisthat,foraverymodestinvestment,youcanbreakfreefrombuyingpregroundcoffee.However,youwillneverbeabletogetaconsistentgrind.Never.Theparticleswillrangeinsizefrompowdertochunks,andyourcoffeewillnotbegroundthesamefromonedaytothenext.Youcangetaslightlymoreevengrindbyemploying
the“pulseandshake”method:pulsingfor2to3secondswhileshakingthegrinder,thenpausingbrieflysothecoffeedoesn’theatuptoomuch,thenpulsingagain,andsoon,untilyouachieveroughlythedesiredgrind.However,ifyou’rebrewingcoffeeina
Frenchpress,neldrip,orsiphon,ormakingTurkishcoffee,awhirlybladegrinderwillbeasourceoffrustration.Becausethesegrindersdon’tproduceaconsistentparticlesize,thesmallerparticleswilloverextractandthelargerparticleswillunderextract.Thisinconsistentextractionmakesforanunreliableandoftenunpleasantresult.Therefore,forthesestylesofcoffee,youneedanadjustablegrinderthatwillreliablyproduceparticlesofapproximatelyequalsize—aburrgrinder.Thisstyleofgrindercrushesthebeansbetweentwometaldisks(calledburrs)withsharpridgesthatspinatspeedsof500to1,500rpm,withthedistancebetweentheburrsbeingadjustabletoaveryfinedegree.Allburrgrindersarenotcreatedequal.
Therearebothelectricandhand-crankedmodels,andthehand-crankedgrindersoftenhaveveryhigh-qualityceramicburrsinsteadofmetal.Thishasupsidesanddownsides.Ceramicburrsstaysharpmuchlongerthanmetalburrsandareeasiertoclean,buttheyaremorefragile.Hand-crankedmodelsaregreatfortravelingbutoftenrequiremorethan250turnstogrindenoughcoffeeforoneserving.ManufacturerssuchasPorlex,Hario,andZassenhaushavegoodhand-crankedburrgrindersforlessthan$100,soyoucanalsosavemoneybyagreeingtobethemotor.Good-qualityelectricburrgrinders
typicallycostfrom$100to$300.Selectagrinderwithlargergrindingburrs,heavier
grinderwithlargergrindingburrs,heavieroverallweight,andalowerrpmmotor.Thehighertherpmofthemotor,thegreaterthetendencytoheatthecoffee,whichcausesinconsistenciesingrindsizeandalsorunstheriskoflosingsomeflavor.Alsolookforlargernumbersofgrindsettingsor,forthemostflexibility,asteplessgrinder,whichallowsyoutoadjustthegrindsizewithoutbeinglockedintospecificsettings.
Darker-roastedcoffeesgenerallybenefitfromnarrower,ortighter,brewingratios(meaningsmalleramountsofwaterperagivenamountofcoffee).Theyalsobenefitfromlargerparticlesize,morerecentroasting,andlower-temperaturewater.FortwoofthemostpopularblendsBlueBottleserves,whichareonthedarkerside,welikea10-to-1brewingratioonthesecondthroughfifthdayafterroasting,with188°F(87°C)water.Incontrast,withdense,veryhigh-altitude,meticulouslyharvestedandprocessedsingle-origincoffeesroastedverylightly,we’vefoundthatawiderbrewingratio,hotterwater,andalongerresttimedrawsoutthemostenjoyableflavors.Howhavewediscoveredthis?Trialanderror,andalotofmeticulousnotetakinginourlab.InJapan,a10-to-1brewingratioisprettystandard,butI’veseenratiosanywherefrom4to1to15to1,withthecombinationofbrewingratio,pouringtechnique,brewing
to1,withthecombinationofbrewingratio,pouringtechnique,brewingtemperature,andcontacttimecomingtogethertocreatethesought-aftertasteandtexture.
WHICHDRIPPER ISBEST?There are a fewoptions in drippers: the single-hole dripper, the three-hole dripper, and the big-hole dripper. We like theceramic single-hole drippersmade by Bonmac. This lets the coffee spend theoptimalamountoftimeincontactwiththewater.InallofmytravelsinJapan,thecafésthatI’vebeenthemostconsistentlyinspiredbyhaveusedthistypeofdripper.Itissimple,inexpensive,old-fashioned,andhasbeentestedbydecadesofuse.Thedripperswitha largehole(oftenmadebyHarioandreferredtobythe model name V60) are experiencing an uptick in popularity in the UnitedStates, primarily (in my opinion) because they produce a cup of coffeemorequickly. The downside is that it’s very difficult, though not impossible, tocontrol thepour so thewater spendsenough time incontactwith thecoffee. Ihaven’t been to a single café in Japan that uses V60s. Kono drippers aresuperficially similar to the Hario V60s in that they have a large hole at thebottom,buttheyhaveadifferentinteriorgeometrythattendstomakeextractingexcellentcoffeeeasierandmorerepeatable.
HOW FAST SHOULD THE EXTRACTION BE? I generally like a totalbrewing time of 3 to 3½minutes, which works out to about 1.5 seconds permilliliter.While it’s fairlyobvious thatyoucanvary theextraction rateby thespeedatwhichyoupour,grind size is also a factor.A finergrindwill extractmore slowly, regardless of the rate atwhichyoupour.Extractionwill also beslower ifyou’reusingagrinder thatproducesa lotof fines,powderyparticlesthatcanclogtheporesofthefilter.
SHOULDYOUPOURCLOCKWISEORCOUNTERCLOCKWISE?Inregardto the direction inwhichwater should be poured, at theUeshimaCoffee Co.AcademyinJapan,theadamantanswerisclockwise.Alwaysclockwise.Inyourownkitchen, this rule is flexible.For homecoffee-making classes, I don’t gettoohunguponclockwiseorcounterclockwise.Butwhenthesubjectcomesup,some guy—and it’s always a guy—wryly chuckles about pouringcounterclockwiseinAustralia.Don’tbethatguy.
WHAT TEMPERATURE OFWATER SHOULD BE USED? Generally, thelightertheroast,thehotterwateryouwanttopour,uptoamaxofabout205°F(96°C).Awiderwater-to-coffeeratioandafinergrindmayalsoindicatethatahigher temperature will yield more delicious results. But some of the most
memorable coffees I’ve ever tasted in Japan have been darker-roast coffeesmadeusingsmallbrewingratios,largeparticlesize,andextremelylowbrewingtemperatures—175°F(79°C).Generally,waterthatisbetween190°Fand205°F(88°Cand96°C)yields thebest results,but experimenting is a funpartof theprocess. As a rule, the longer the extraction period, the lower the watertemperatureshouldbe.Otherwiseyouriskheatdamagingthecoffee.
CONDIMENTS:THELOVETHATDARENOTSPEAKITSNAME?
Alotofyoumaybeinthehabitofaddingcreamorsugar,orboth,toyourcoffee.Iamgoingtoaskyoutodoasimplebutradicalthing:Tasteyourcoffeebeforeyouaddanythingtoit.Justtasteit.Everytime.Noticewhatflavorsarethere,thennoticehowtheflavorschangeafteryouaddyourcondiments.Thenyouhavemypermissiontoaddanythingyouwant.Ifyouusuallydrinkacaffelatte,everyso
oftenaskforalattewithanespressoontheside.Tastetheespressofirst,thentryyourlatte.Howdoesthemilkmediateyourexperience?Whatdoesitadd?Whatdoesittakeaway?Themoreyoufamiliarizeyourselfwithwhatawell-crafteddrinkmadefromwell-roastedcoffeetasteslike,themoreyoumightbeinterestedindrinkinganentirecupofblackcoffee.Isitsomehowmorallysuperiortodrinkcoffeeblack?I’mnotgoingtotouchthatone.Butblackcoffeehasalotgoingforit:it’ssimpler,it’spurer,andit’slesscaloric.It’sallcoffee.
Pour-OverCoffee
Pour-OverCoffee
MAKES1SERVING,ABOUT10FLUIDOUNCES(300ML)
Thetwoindispensabletoolsformakingbetterpour-overcoffeeareagramscaleandaswan-neckedkettle.Usingaswan-neckedkettlewillhelptheaccuracyofyourpourand,hence,improvetheconsistencyofyourextraction.Somepeoplemightrebelatpaying$50forakettle,buthowmanypeoplehavepaidforapizzastonetheyneveruseoranicecreammakerthatlivesinthebackofakitchencabinet?Ifyoubuyagramscaleandkettle,you’llusethemeveryday,andyou’lldrinkbettercoffeealmostimmediately.Everymorningyourfirstthoughtswillcoalescearoundmakingsomethingwonderful.Yourfriendswillbegyoutomakethemcoffeeandshareyourmastery.It’smoneywellspent.Acoffeemugusuallyholdsaround10fluidounces.We’regoingtocall
that300milliliters.Conveniently,1milliliterofwater(ameasurementofvolume)equals1gram(ameasurementofweight).So,armedwiththissecretknowledge,youcanproceedknowingthatpouringonatared(zeroed)gramscaletellsyounotonlytheweightofthewater,butthevolumeofwateryou’vepoured.Ifyouemployatimeraswell,you’llhaverelevantinformationaboutflowrateandextractiontime.Andifyouaddathermometer,youcanalsocollectdataabouttemperatureofextraction.Datapoints,beforebreakfast!
WHATYOU’LLNEED•About20fluidounces(2½cups/590ml)good-qualitywater•Swan-neckedkettle•Gramscale•20to35grams(0.7to1.2oz)coffeebeans•Coffeegrinder•Thermocoupleorotherthermometer•Ceramiccoffeedripper•Coffeecup•Paperfilter(kenaforbamboo-basedpaperisbest)
Youwillneed10fluidounces(300ml)ofgood-qualitywaterforyourcoffee,soputdoublethatamountinakettleorothervesselusedonlyforheatingwater.Whydouble?Becauseyou’llusesomeofthewatertopreheatthedripperandcup.Putthekettleoverhighheat.Whilethewaterisheating,weighoutthecoffee;theamountdependson
thebrewingratioyou’lluse,from20gramsfora15-to-1ratioto30gramsfora10-to-1ratio.Grindthecoffeefinelyenoughthatitformsaclumpwhenpressedbetweenyourthumbandforefinger;itshouldfeelsoftbutstillabitgritty.Grindsizeandevennessisoneofthefewimmeasurablefactors—atleastathome.Attheroastery,wemeasureparticlesizeanddistributionofthepowderyparticlescalledfineswhenevaluatinggrinders,butathomeintuitionrules.Changeitupandtrydifferentsettingstofindoneyoulike.Whenthewatercomestoaboil,pouritintotheswan-neckedkettle,thenletitsituntilthetemperatureisbetween185°Fand205°F(85°Cand96°C).(Yourchoiceofwatertemperatureshouldbebasedonthetypeofcoffeeandroastlevelthatyou’reserving.)Warmtheceramicdripperandcupwithsomeoftheremaininghotwater.Putthefilterinthedripperandpourinthegroundcoffee.Thecoffee
shouldnaturallytaketheshapeofagentlemound.Placeyournow-emptybutwarmcuponyourgramscale,setthecoffee-filledceramicdripperontop,andtarethescale.Gentlyandslowlydrizzleasmallamountofhotwaterinthecenterofthe
moundofcoffee,awayfromthesidesofthefilterandmakingacircleaboutthesizeofaquarter.Thegoalistopourinjustenoughwaterthatthecoffeewillabsorballofitwithoutanyliquiddrippingintoyourcup.Coffeegenerallyholdsdoubleitsweightinwater.Thisiseasytocheckifyourcup,dripper,andcoffeeassemblageissetuponyourgramscale.Forexample,ifyouhave35grams(1.2oz)ofgroundcoffeeinthefilterandhavetaredthescale,addwateruntilthescalereads70grams(2.5oz).Voilà!Pouringin
scale,addwateruntilthescalereads70grams(2.5oz).Voilà!Pouringinwaterinsuchawaythatnonecomesoutisaskill.Thebetteryouareatsoakingthecoffeemassevenly,thenthemorewateritwillabsorb.Canyoupourtwicetheweightofthegroundcoffeeamountwithoutanydripping?1.75times?2.25times?Youcantakesatisfactionfromdoingthiswell,butitisn’tjustageeky
finepoint;ithasanimpactonthecoffeeyoubrew.Itfacilitatesblooming,theprocessinwhichhotwatercausesthecoffeetoexpandoutwardinafascinatingway.Allowittobloomfor30to45seconds,orupto60secondsforcoffeeroastedover1weekpreviously.Aslightlylongerbloomingtimecanaddalotofdepthandvitalitytooldercoffee.Pourinmorewater,onceagainpouringslowlyinasmallcircularpattern
inthemiddleofthefilter.Alight-browncapshouldrise;atBlueBottlewecallit“themushroom.”Thepaceofyourpourshouldbeapproximatelyequivalenttothespeedatwhichcoffeeisflowingoutofthefilterintoyourcup;inotherwords,thelevelofthemixtureofcoffeeandwaterinthefiltershouldneitherriseorfall.Furthermore,thelevelofthemushroomshouldbemaintainedatjustabouttwo-thirdsupthesidesofthecone.Aimforsomewherebetween1and2milliliters(¼to½teaspoon)ofwaterpersecond.Thereare15millilitersin1tablespoon,sothat’sabout1tablespoonper7to15seconds.Remember,extractionrateisdeterminedbymanyvariablesbeyondhow
fastyoupour:amountofcoffee,grindsize,percentageoffines,andwatertemperature.Sothepourcontributestothespeedoftheextractionbutdoesn’tdefineit.Don’tbefrustratedifyoucan’tpourslowlyandsteadilyrightaway.It’saskill.Justkeeppracticing.Onceyou’vepouredthedesiredamountofwater,removethedripper.
Thecoffeewilltastebetterifyoudon’tletallthewaterflowthroughthefilterintothecup.Attheendofthebrewingcycle,youarestartingtoextractsomeundesirablecompoundsfromthecoffee;keepingthoseawayfromthecoffeeyouaredrinkingwillproduceamoredeliciousproduct.Drinkyourcoffee,andmarvelatyourdedicationandskill.Repeatas
needed.
FRENCHPRESSCOFFEE
BecauseaFrenchpressyieldscoffeethatisn’tfilteredthroughpaper,ithasthehearty“that’srichcoffee”qualitythatFrenchpressenthusiastssoadmire.Forthatreason,theFrenchpresstendstoproducecoffeewellsuitedtotheadditionofcondiments.Addingcreamactuallysmoothesoutthesedimentaryfeel.Condimentsaside,ifyouvaluethickbodyaboveallelseincoffee,theFrenchpressisgoingtoremainyourbrewingmethodofchoice.OnecautionwiththeFrenchpressisthatthelackofapaperfiltermakesthis
methodparticularlyvulnerabletooverextraction.Therearemanymoreparticlesinsolution,andcompoundsinthoseparticlescontinuetobeextractedoverthelifeofthecup.Therefore,youshouldpourFrenchpresscoffeeoutofthepotimmediatelyafterplunginganddrinkitassoonaspossible.It’sneveragoodideatoholdanycoffeeonahotplateorinacarafe,butholdingFrenchpresscoffeeforanylengthoftimehasparticularlyhorribleresults.ThiscontinualextractionkeepsFrench-presscoffeefromcoolingasdelightfullyassiphonorpour-overcoffeeingeneral.Overall,thefewerparticlesinsuspension,thebetterthecoffeewilltasteasitcools.However,removingsomeofthegroundsbeforeplunging,anoptionIoutlineonthefollowingpage,canhelpalleviate,butnoteliminate,thatproblem.
FrenchPressCoffee
Foreach355milliliters(12floz)ofwater,use20to35grams(0.7to1.2oz)ofgroundcoffee,usingmorecoffeeifbrewingadarker-roastcoffeeoraddingcondiments.Fordenser,lighter-roastedcoffeeorservingwithoutcondiments,Irecommendtheslotted-spoonmethodforremovinggroundspriortoplunging,withabrewingratioofabout12to1,whichtranslatestoabout28grams(1oz)ofcoffeeper355ml(12floz)ofwater.
WHATYOU’LLNEED•Good-qualitywater•Gramscale•Coffeebeans•Coffeegrinder,preferablyaburrgrinder•Thermocoupleorotherthermometer•Frenchpress•Chopstickorwoodenspoon•Timer•Medium-sizeslottedspoon(optional)
Howevermuchfinishedcoffeeyouwishtobrew,putdoublethatamountofgood-qualitywaterinakettleorothervesselusedonlyforheatingwater.(You’llusesomeofthewatertopreheattheemptyFrenchpressandcup.)Whilethewaterisheating,weighoutthecoffee;theamountdependson
thebrewingratioyou’lluse,foreach355-milliliter(12floz)serving,usefrom20gramsfora15-to-1ratioto35gramsfora10-to-1ratio.Grindthecoffee—nottoofinely.Thegrindshouldbegritty,resemblingbeachsandthat’spleasanttowalkon,butnottoopowdery.Whenthewaterishotbutnotquiteboiling,atabout198°F(92°C),
removeitfromtheheat.PoursomeofthehotwaterintotheemptyFrenchpresstowarmitup.Afterafewseconds,pourthewaterfromtheFrenchpressintoyourcuptowarmitaswell.Putthegroundcoffeeinthepresspotandpourtheamountofwater
desiredinathinstreamoverthegrounds.Gentlystirthecoffeewiththechopstick.Placethestemonthepotwiththefilterabout½inch(1.3cm)abovethegrounds.Letthecoffeesteepfor3minutes.Removethestem,andforafull-bodiedfinalresult,brieflyandgentlystir
withachopstick.Forafiner-bodiedcoffee,don’tstir;instead,useamedium-sizeslottedspoontoremovethecoffeegroundsfromthetopofthepot.
pot.Replacethestemandgentlypushthegroundsdowntothebottomofthe
pot.Iftheplungerthunkstothebottomwithalmostnoresistance,yourgrindistoocoarse.Ifyouhavetostraintogettheplungertothebottomofthepot,yourgrindistoofine.Usingtoofineagrindcanbedangerous.Ifthestemtorquesasyou’rewrestlingwithit,near-boilingwaterandcoffeegroundscouldsprayalloveryou.Ideally,theplungerwilllowersmoothlyandgraduallywith15to20pounds(6.8to9.1kg)ofpressure.Ifyou’renotsurewhatthatfeelslike,pressdownonyourbathroomscalewiththeflatofyourhanduntilthescalereads20pounds(9.1kg).Itshouldtake15to20secondstopushtheplungertothebottom.Whenyouhavepushedtheplungerdownasfardownasitwillgo,serve
immediately.
COFFEEINJAPAN,CHATEIHATOU,ANDNELDRIPJapan’scoffeecultureisoneofthemostrefinedintheworld,andithashadahugeinfluenceonwhatwedoatBlueBottle.Japanhasalongtraditionofmanualbrewing,especiallysiphonandpour-over
coffee.Thecountry’shistorywithcoffeestartedinthemid-1800s,duringthelateEdoperiod.ContactwithallWesternersexcepttheDutchwasforbidden,andamongtheJapanese,onlymerchants(andprostitutes)couldmeetwiththeDutch,andonlyinthecityofNagasaki.TheDutchintroducedtheJapanesetocoffeefromtheirholdingsinJava,andtheloveofartisanshipthattookrootinJapanduringtheextendedpeaceoftheEdoperiodmadeitswaytothenewculturesurroundingcoffee.DuringtherapidindustrializationthatoccurredintheMeijiperiod(1868to
1912),coffeeassumedgreaterprominenceinJapanesesociety.ToprotectJapan’ssovereignty,whichwasthreatenedbyunfavorabletreatiesforceduponitbytheWest,JapanesesocietyenteredanintenseperiodofindustrializationandmilitarizationandbeganembracingWesternvaluesasawaytobemorecompetitive.WearingEuropeanattireandadoptingotherWesternpractices,likedrinkingcoffeeandbuildingbattleships,becamesocietalimperatives.Japan’scaféculturefirstblossomedinthe1920s,butwascutshortduring
WorldWarIIduetoaneight-yearcoffeeembargo.Itgotgoingagaininthelate1940sandearly1950s.Eventoday,Japanhassomeofthemostmeticulousandelegantcafésintheworld.IhaveneverbeentosomanycafésasdedicatedtocompletemasteryoveralltherelevantdetailsofcoffeepreparationandservicethaninTokyo,Kyoto,andKobe.ThereareterriblecafésinJapan,likeanywhereelse,butthegreatcafésdemonstratetheirgreatnessinsuchmodest,perfect
else,butthegreatcafésdemonstratetheirgreatnessinsuchmodest,perfectways.ThebestcafésinJapan,unlikethebestcafésintheUnitedStates,areold,
fusty,andunfashionable.Theyhavenoespressomachinesand,forthatmatter,verylittleequipmentbeyondafewinductionburnerstoheatwaterinbigkettles.Theclienteleisprimarilypeopleintheirfiftiesandsixties.Themenwearjackets,oriftheywearcardigans,theywearthemunironically.Classicalmusicisonthestereo,andthevolumeishushed.Thefurniture,liketheclientele,isusuallydark,gloomy,quiet,anddignified.ManyofthebestcafésarehardforaWesternertofind,locateddownsidestreetsandonupperfloors,andtheycanalsobedifficultforWesternerstonavigate,withsignsandmenusinJapaneseonly.Oneofmyfavoritecafésinalltheworld,ChateiHatou,islikethis.It’snear
ShibuyaStationinTokyo,notapromisinglocationforsuchunexpectedexcellenceandbeauty.Theareaaroundthetrainstationispackedwithfashionableyoungpeople,electronicsstores,pachinkoparlors,ramenshops,andwhatisrumoredtobetheworld’shighest-grossingStarbucks.Butjustafewblocksaway,thedindiesdownalittle.Ifyoucanfindit,andifit’sopen(thesetypesofcafésgenerallykeephoursthatweintheWestthinkarealittlestrange,betweenaround11a.m.and11p.m.),it’spossibletoenteratinycornerofcalmperfection.I’vebeentherelessthanadozentimes,butitoccupiesanimmenselysignificantplaceinmyapproachtomakinganddrinkingcoffee.I’msureIthinkaboutChateiHatoueverysingleworkingday.EverytimeIgotoChateiHatou,I’mfilledwithanexhaustingcombinationof
elationanddespondency:elationbecauseIamparticipatinginextraordinary,matchless,unnecessaryexcellence,anddespondencybecause,althoughIaspiretoproduceanexperienceofsuchrarifiedperfection,Imayneverbesmartenoughorhardworkingenoughtofigureouthowtodoitmyself.Thefirststepistoenter.Theexperienceofenteringisambiguous.Sit,orwaittobetoldtosit?Ithink
theemployeestendtoassumethatWesternerswillrealizetheyarelostorbedisappointedtofindthattheyaren’tintherightplace.SotheytendtogiveWesternersafewmomentstofigureitout.WhentheyseemsatisfiedthatCaitlinandIhaveindeeddecidedthatwearenot,infact,lost,andthat,furthermore,thisisthecaféperhapsaboveallothersintheentireworldwherewewouldwanttodrinkcoffee,theyusuallymotionforustosit.Therearetables,andthereisalongbarthatseatstwelve.Webegwithoureyestobeseatedatthebar.Onthewallbehindthebararedozensanddozensofdelicatemismatched
chinacupsandsaucers.It’sabewilderingarray:RoyalDoulton,Wedgwood,Japanesebrands,inawidevarietyofcolorsandpatterns,somecommemorating
Japanesebrands,inawidevarietyofcolorsandpatterns,somecommemoratingtheweddingofPrincessDi,ortheBeatles’lastconcertinTokyo,insizesrangingfrom60to240milliliters(¼to1cup).WearehandedamenuinJapanese,sothebestwecandoiscalloutthename
ofavarietalorcoffee-growingregion:Mandheling?Ethiopia?Tanzania?Thenweattempttocommunicateastyle:Paperdrip?Demitasse?AtChateiHatou,demitasse-stylecoffeemeansneldrip,andthatmeanscoffeefilteredthroughaflannelsacksuspendedfromawirehoop.Thismethodproducesacoffeeofextraordinarydensityandthemostlapidarysweetnessduetoatightbrewingratio,extremelylowbrewingtemperature,andavery,veryponderousextractionregimen.(Readmoreaboutneldrip.)Theremightbepricesonthemenu,butit’sbetternottothinkaboutthem.A
coffeeherecouldrunupwardof$15.Tokyoisanexpensivetown,andit’spossibletobuyabadcappuccinoataDoutorCaféfortheequivalentof$4orcannedcoffeefromavendingmachinefor$1.Inthatlight,life-changingperfectionfor$15isabargain.Andwemusthavecake!Tokyoispackedwithpatisseriesandcafésthatservecakeandcoffeetoenthusiasticcrowdseverydayaround2p.m.ChateiHatouisknownforitschiffoncake,sowepointandhope.Onceourorderiscommunicated,thebaristatakesalong,hardlookatus,then
turnshisbackandstudieshiswallofchinacups.Hisbodylanguageseemstobesaying,“Whichone?Outofthesehundredcups,whichcupsarepreciselycorrectforthesecustomers,atthistime,andthecoffeestobeserved?”Itcantakeamoment.Atlast,hesettlesonthecorrectcups;weallseemtobreatheasighofrelief.Apparentlysatisfiedbyhischoiceofchina,thebaristagetstowork.The
grinderandcoffeeareonthebackbar,andthecoffeepouringtoolsareonthefrontbar.Thebaristaspendsamomentgroominghisnelfilterwithabamboorod:plumpingitoutandgivingitexactlythecorrectshapeforreceivingthecoffee.HetakesascoopofcoffeeandgrindsitwithanancientFujiRoyalgrinder.Inthesegrinders,themotorisseparatedfromthegrindingburrsbyanaugersothecoffeewon’tbeheatedbythefrictionofthemotorwhileitgrinds.Thecoffeeisverycoarselygroundandemptiedintothenel,whichisplaced
onanoddlyprovisional-lookingwirestand.Somuchcoffee!Thebrewingratiomustbe4to1.Thebaristadecantswaterfromalargekettlesimmeringonaninductionburner.transferringitintoasmallerpouringkettle.Eventhoughtherearenomeasuringinstrumentsinsight,itseemsevidentthatthebaristahasspentmanyanhourwithagramscaleandthermometer,internalizingthecorrectmeasurementsbeforeeverservingacustomerprofessionally.Thebaristastartspouringwater.Thepouringkettleisthetoolthatletshim
expresshistechniqueanddesiresonthecoffee.Hedrizzlesthewaterslowlyand
expresshistechniqueanddesiresonthecoffee.Hedrizzlesthewaterslowlyandmethodically,circumscribingaquarter-sizecircleontopofthecoffeemass.Thepourissoslowthat,insteadofasteadystreamofwater,weseewhatlookslikethetiniestpearlnecklaceslippingfromthekettleintothefilter,comprisedofconnecteddroplets,plumpandspherical.Thespeedofthepourissorigorouslycontrolledthatthewaterneverceasestocomeoutorsplashesintothenel;itjustcontinuestoemergeasthisperfectstrandofconnecteddroplets,makingaslighttearingsoundasitcontactsthegroundcoffee.Thisgoesonforaminuteortwobeforewenoticesomethingodd:There’snocupunderthenel!Coffeewillstartleakingoutontothecounteratanysecond!Butofcoursethebaristaknowspreciselyhowlonghecanpourbeforethecoffeelosesitsabilitytoabsorbthewaterenteringthefilter.Secondsbeforethecoffeestartstodripfromthebottomofthenel,thebaristaslidesthecupunderthefilter,suavely,asthoughthisirresistibleyetmodestdisplayofshowmanshipisallthequietsatisfactionheneedsinhisworkingday.Hepours,uninterrupted,forseveralmoreminutes,untilenoughcoffee
emergestofillademitasse—about3fluidounces(90ml).Heplacesthecupinfrontofme,handlealwaysturnedtomyright,andtomyleftheplacesadoll’s-sizepitcherofheavycream,twotiny,individuallywrappedcontainersofglucosesyrup,andthedaintiestteaspoon,allarrangedonasmallsaucer.But,ofcourse,usingcondimentswouldnevercrossmymind.Thecake,whichwasslicedseveralminutesagoandplacedinarefrigeratortofirmup,isplacedtomyright.EverytimeIgotoChateiHatou,Iworry,“IsthisthetimewhenthecoffeeisnotasgloriousasIremember?HastimeandmynaturalinclinationtomythologizeJapanese-stylecoffeemadeitimpossibleforthisactualdrinktoequalthemyexpectationsofit?”AndeverytimeItakethefirstsip,Irelax.Theanswer,ofcourse,isno.Afterafewsips,Ilookaround.Ononesideofthebar,thejuniorbaristahas
pouredroastedcoffeebeansinasinglelayeronasheetpan.Hescrutinizeseverybean,givingthecoffeeaveryskepticallookandpullingoutbeanshedisapprovesof.Eachpanlookslikeitholdsabout1½pounds(680g)ofcoffee.ChateiHatoudoesn’troastitsowncoffee;itusesbeansfromseveralsuppliers.Dependinguponthecoffee,thatjuniorbaristamightdiscardaboutfiftybeansfromthepan—orhemightdiscardhalf.ThiscountsassideworkatHatou.Ontheothersideofthebar,ayoungwomanisfrostingachiffoncakewith
whatlookslikechocolateganache—frostingitperfectly.Mylovelywifeisincomparablytalentedwithanoffsetspatula,butevensheisspellboundthefirsttimeweseethechiffoncakebeingfrosted.Thecakeismadeintubepan,soithasasmallholegoingthroughthecenter.Thereisamomentofexpectationastheprocessoffrostingcomestocompletion:Isshegoingtofrosttheinterior?Theyoungwomanputsdowntheoffsetspatula,picksupasmallerone,and—
Theyoungwomanputsdowntheoffsetspatula,picksupasmallerone,and—yes!—froststheinsideofthesmallhole.ThisiswhathavingacoffeeatChateiHatouislike:everybeanisscrutinized,everycakeisimmaculatelyfrosted,andeverycoffeeisunderstoodasanexperiencethatcanbeasperfectasitneedstobe.
NelDripCoffee
Drippingcoffeethroughaflannelfilter(shortenedto“nel”)hasalonghistoryinJapandatingbacktothe1920s.AlthoughnowconsideredfustyandperhapssomewhatunfashionableinJapan,neldripishappilyexperiencingaresurgentpopularityintheUnitedStates.TherearedozensofstylesofpreparingneldripinJapanandtheUnited
States;atBlueBottleourfavoritemethodhasbeenadaptedfromnotestakenandconversationsheldduringmymanyvisitstoChateiHatouinTokyo,oneofthemostmeticulous,inspiring,andrefinedcafesinalltheworld.ThefirsttimeItriedcoffeepreparedthiswaywasatCafél’Ambreinthe
GinzaneighborhoodofTokyo.ThecoffeewassodiligentlypreparedthatIwasperplexedattheratioofshowmanshippermillilitersofcoffee.ButonceItriedit,IwasbaffledandthenfuriousthatIneverhadcoffeethisstunningandcomplex—withsuchabewilderingviscosity—inmywholelife.Whyhadthisbeenkeptfromme?!?Thehallmarksofthisstyleofneldriparecharacterizedbylowbrewing
temperatures(approximately175°For79°C),slowextraction,oldercoffee(post-roast),coursegrind,andverytightbrewingratios.Formethemagicofneldripisthetexture.Abeautifullymadeneldripisradiantandplump—substantiallikeespressowithoutthesameintensity,andthickerthanaFrenchpresswithoutthegraininess.Itissyrupyyetnotheavy.Theaftertaste,whileshorterindurationthananespresso,ismoreintense.ManyU.S.coffeeexpertsconsidertheextraction“incorrect”becausethebrewingtemperatureistoolow,thebrewingratioistoosmall,andthegrindismuchtoocoarse.However,thisselectiveunderextractioncanproduceanamazingrangeofflavorsnotpresentinmoretraditionallyacceptedmethodsofbrewingcoffee.Thecorrectpourcancoaxoutflavorsofacoffee—copperpennies,cacaonibs,cannedslicedmandarinsinheavysyrup,tomatoconfit—thatareunobtainablethroughanyothermeansofextraction,sothatevenmodestcoffeesproperlypreparedwithaneldripcanseemliketheraresttreasures.Wehavenoticedthatlighter,brightercoffeesarebestenjoyedonthenelquiteafewdayspost-roast.WeloveIndonesianandBraziliancoffeesroastedatamediumordeeperroastlevelfrom3to4daysout,allthewayupto3to4weeksafterroast;lightlyroastedCentralAmericanandAfricancoffeeswillbenefitfrom10daysormoreofrestafterroasting.Usingthismethod,we’vemadememorablecupswithsix-week-oldcoffees
Usingthismethod,we’vemadememorablecupswithsix-week-oldcoffees—unthinkablewithanyotherextractionmethodwe’vetried.WelovethesaturatedsweetnessandMadeira-likemouthfeelofthenel.
TheApolloniannelissolid,denselystructured,anddeeplyrationalcomparedwithourotherfavorite—theDionysiansiphon:kaleidoscopic,wild,andethereal.(Seemoreonsiphoncoffee.)Thetechniqueofneldripisoneofthemostineffable,solotsofpracticeandafewdisappointingcupsawaitabeginningnelcoffeepractitioner.
WHATYOU’LLNEED•Neldripfilter•Soft-bristlebrush•Coffeebeans,ideally1to3weeksafterroasting•Gramscale•Coffeegrinder•Thinbamboopaddle,offsetspatula,orbutterknife•About200ml(6.8floz)good-qualitywater•Thermocouple•Swan-neckedkettle•Timer•Carafe
Whennew,removetheflannelfilterfromthewireframe,andsubmergeitinboilingwaterfor5to10minutes.Carefullyremoveitfromthehotwaterandbrushlightlywithacleansoft-bristlebrushthatyouwillonlyuseforthispurpose.Ifyouhaveanalready-usednel,removeitfromitsstoragecontainer.Bringthewatertoaboilandgrind40to50grams(1.4to1.8oz)of
coffee.Thegrindshouldbequitecoarse—coarserthanaFrenchpressgrind—andthecoffeeshouldfeelgrittyandsharp.Individualparticlesofcoffeeshouldbeeasilydiscernableevenifyouarenotwearingyourreadingglasses.
Takethestill-dampnel,pinchthebottombetweentwofingers,andgentlyrotateit360to540degreestowringmorewaterout.Placethenelandframebetweenacleandishtowelandspankbothsidestocoaxevenmorewateroutofthenel.Attheendofthis,youshouldhaveaslightlydamp,slightlywarmnel.Theseamsshouldbeontheoutside.Addthecoffeetothenelinaloosemound.Don’tcompressit.
Takeathinbamboopaddleoroffsetspatulaorbutterknifeand“groom”thecoffeebygentlyslidingthepaddlebetweenthemassofcoffeeandthenel.Pushthepaddletothebottomofthenelandmakeagentlesawing
motioncompletelyaroundthecircumferenceofthenel.Thenuseyourpaddletomakeanindentationonthetopofthemassofcoffeethatisapproximatelythecircumferenceofanickelandthedepthofathumbtack.Settheneloveracarafethatdoesnotcontactthesidesofthenel.Place
nelandcarafeonagramscaleandtare.Placeatimernexttoyournel.Pourthehotwaterintoaswan-neckedkettle.Letthewatercoolto
approximately175°F(79°C).Yes,thisisaverylowtemperature.Startthetimerandbegindrizzlingwateraroundthecircumferenceofthe
nickel-sizedindentationyoumadeinthemassofcoffee.Clockwise,ofcourse.Don’tworryaboutsaturatingallofthecoffee.Timeandtheprincipleofcapillaritywilltakecareofthat.Pouroverapproximately45ml
principleofcapillaritywilltakecareofthat.Pouroverapproximately45ml(1.5floz)ofwaterover45to60seconds.Pausefor45seconds.Thecoffeeshouldlookactiveandbechurningupward.Afteryourpause,pour80ml(2.7floz)ofwaterinthesamepatternbut
slightlyfaster,over60to80seconds.Acapshouldformoverthecoffeethatistheapproximatesize,shape,andcolorofabuttonmushroomcap.Keepthemushroominthecenterofthenel!Pausefor20seconds.Next,add60ml(2floz)ofwateratanevenfasterpace—about30
seconds.Theendresultis185ml(6.2floz)ofwaterpouredover3minutes,20
seconds.About100ml(3.4floz)willbeinthecarafe,therestwillbecapturedbythecoffeegrounds.Removethenelfromthecarafebeforealltheliquidhasdrippedout.Thereisachancethatthecoffeewillbenotquitehotenoughtodrink
withallnecessaryappreciation.OurfriendsatCaféHatoureheatthecoffeebeforeservingbypouringitintoasmallcoppersugarmelterandbrieflysettingitonaninductionburnersettolow.AtBlueBottle,wecan’tbringourselvestoreheatcoffeesowecompensatebyheatingourcupswithveryhotwaterbeforethecoffeegoesin.Serve.Aftereachuseoftheneldrip,rinsethenelinhotwaterandbrushboth
sidesagain.Thenplaceinajar,pourincoldwatertosubmerge,andstoreuncoveredintherefrigerator.Thedampnelcanalsobeheldinasealedzip-topbagwiththesameresults.
TROUBLESHOOTINGIfyouarehavingproblemsmakingdeliciouscoffeeswiththispreparationmethod,theseareoftentheculprits:
•Toohighbrewingtemperature•Toofineagrind•Toolongabrewcycle•Coffeethatistooclosetoitsroastdate•Inadequatelycared-fornel(i.e.,dirty,dry,moldy)
JAPAN’SCOFFEETOOLS
There’satemptationtoseenewdevelopmentsincoffeeintheUnitedStatesasbeingoriginal,butusingmanualtechniquestoexpresstheintricaciesofflavorfromsingle-origincoffeesissomethingtheJapanesehavebeengreatatforthelastsixtyyears.ThoseofusintheStateswhoaretryingtoputourownstamponthesetechniqueshaveonepersontothank:acannedcoffeesalesmanfromtheUCCUeshimaCoffeeCo.namedJayEgami.ImetJayinthewinterof2003.Iwas
makingcoffeeattheBlueBottlecartatSanFrancisco’sFerryPlazaFarmersMarket.Jaywaitedinlinelikeeveryoneelse,andthenafterImadehimacappuccino,hehandedmehiscardshowinghiscredentialsasaSanFrancisco–basedU.S.representativeofUCC.Heaskedifhecouldseemyroaster,whichatthetimewasstillinthepottingshedinOakland.Jayisasalesman,soinasensehewasjustdoinghisjobbymeetingme,butIgottheideathatheappreciatedwhatIwastryingtoachieve,andwesoonbecamefriends.GettingtoknowJayovertheyearshas
beenliketakingacorrespondencecourseinJapanese-stylecoffee.Ihadbeendoingpour-overcoffeefromBlueBottle’sbeginningsin2002,butI’vealwaysbeeninterestedincontinuallyimprovingandrefiningmyprocesses.Tothatend,overtheyearsIaskedJayquestions,andhecamebackwith
Jayquestions,andhecamebackwithnumbersfromtheUCCCoffeeAcademyforbrewingratiosandextractiontimes.Irealizedthat,givenhistravelscheduleandenthusiasmforcoffeeandcafés,hehadbeentomorecafésthananyoneIknew.Jay’sworldlyattitudetowardcafésandhisopinionswereagreattouchstoneforme,keepingmefromgettingtooparochial.AfteropeningBlueBottle’sfirstpermanent
locationinJanuaryof2005,myprioritywasespresso,bothfromtheroastingsideandfromthebaristaside.Wemadepouroverslikewehadbeenmakingatthefarmers’markets—hugedose,afasterpour,agitation,andalotofwater.Itwastastyandpopular,butunsubtle,andasusual,Iwasinterestedhowwemightimproveourpourover.JayfirsthandedmeaBonmaccatalogin
2006.Bonmac,asubsidiaryofUCC,distributesequipmenttocafésallaroundJapan—andwhatequipmentitis!Adozenkindsofdrippers,swan-neckedkettles,siphons,siphonbars,kenaf-paperfilters,bamboo-paperfilters,neldripkits,andmysteriousdrippersforicedcoffeethatresemblegrandfatherclocks,nottomentionthesiphonsandsiphonlightsthatInoticedinTokyoduringmyfirsttriptoJapanwhenIwasnineteenyearsold.BackthenJaywasoneoftheonlypeopleintheStateswhocouldimportthatbeautifulgear,andin2007westartedswitchingtomoreJapaneseequipmentandtechniques,culminatingwiththesiphonbarwhenweopenedtheMintPlazacaféin2008.Jaystartedgettingcallsfromalloverthe
country.AnytimeIheardaboutacaféwithapour-overbaropeningorashopwithHariogearforsale,IknewthatJayhadhelpedthemout.Nowthereareseveralimportersof
out.NowthereareseveralimportersofJapanesecoffeegear,butnonemoreinfluentialandknowledgeablethanJayEgami.
SiphonCoffee
THEROADTOSIPHONCOFFEEANDTHEMINTPLAZACAFÉSiphoncoffeewasinventedinthe1840smoreorlesssimultaneouslybyaFrenchhousewifeandaScottishmarineengineer.Overthedecades,variousrefinementshavebeenmadetotheprocessofpreparingsiphoncoffee,butthebasicprinciple,basedonthephysicsofexpandingwatervapor,hasnotchanged:whenheatedsufficiently,waterboils.Siphoncoffeeisthemosttheatricalofallbrewingmethods.Whenbrewing
siphoncoffeewithabeamheater,Japanesestyle,it’stheclosestwebaristasgettobeingintheRockettes.BlueBottleopenedthefirstJapanese-stylesiphonbarintheUnitedStatesinourMintPlazalocationinSanFranciscoin2008.There
weserveamenuofthreesingle-origincoffees,changingseasonally,preparedbydedicatedsiphonbaristas.Idubbedthesiphonsbar’sopeningcrew“siphonistas”asajokeduringourinitialtraining,butthenamestuck(whichistosay:Ididn’tlearnathingfromtheGibraltarepisode),andquiteafewplacesaroundtheworldnowusetheterm.AsI’vementioned,weopenedourfirstpermanentlocation,thekioskon
LindenStreet,inJanuaryof2005.Nestledinagarageonadead-endalleywayinSanFrancisco’sedgybutrapidlygentrifyingHayesValley,itstartedoutseeminglikeagoof,aperformanceartinstallation,acuriositythatwouldbarelymake$200aday.Butweweredeadseriousaboutmakingcoffee,andpeopleintheneighborhoodstartedfindingus—thenpeoplefromotherneighborhoods,thencoffee-starvedout-of-towners,andprettysoonthelineswereaslongasthelinesatBlueBottle’scartatthefarmers’markets.Inmid-2006,whenIstartedscoutingaroundforacaféthat,unliketheLinden
Streetkiosk,actuallyofferedcustomersprotectionfromtherain,IcameacrosstheProvidentLoanBuildingindowntownSanFrancisco.It’sdirectlybehindthegloriousandemptypre–1906earthquakeOldMintbuilding.Constructedin1912,theProvidentLoanBuildinghasbeenincontinualuseasa“collateralloan”institution.Don’tsaypawnshop.Ourshopislocatedinthebackofthisbuilding,onyetanotherpee-smellingalley.Butthebuilding!With17-foot(5.2-m)ceilings,intactoriginaldetails,anddiffuselightfromthenorth-facingwindows,theproportionsareharmoniousandexpansive.Itseleganceandverticalitycombinetomakeitfeellikeaplacewheresiphoncoffeeshouldbemade.SoinspiteofthefactthatitwaslocatedablockawayfromSanFrancisco’s
dicieststreet,hadessentiallyzerofoottraffic,andalmostnovisibilityfromthenearestmajorstreets,Iblithelysignedaleasebasedonmynaivefaiththatgreatarchitecture,siphoncoffee,andtoastcouldovercomeobstaclesthatfarmoreastutebusinesspeoplewouldrunfrom.OnceIsecuredalocationthatwouldharmonizebeautifullywiththepreparationandserviceofsiphoncoffee,IneededJayEgami’sassistance.Ididn’twanttotakehimtothesite,sinceitwassosketchy,butIshowedhimpicturesofthebuildingandtoldhimaboutmyplanforafull-servicecafécompletewithasiphonbar,single-originespressoonavintageespressomachine,andsimple,house-madebreakfastsandlunches.Tomysurprise,heagreedwithmeandsaidhewouldorderthesiphonbarat
once.Weneededmaximumtimetopractice.Ididn’twanttotellmanypeopleabouttheplanbecauseIwasn’tsurehowitwasgoingtoworkout.Theonlywaytofindoutwastowriteabigcheckandwait.Atlast,themomentarrived.Jaypulledupwithsomebigboxesinhistruck,
andwesetuptheequipmentonacounterattheroastery.ThemachineitselflookedasthoughithadbeenpluckedfromtheNautilus:fivebrassburnersthatlookedlikeportholesandflashedanintensered-amberlightstrongenoughtoboil300milliliters(10floz)ofwaterin90seconds,aFujitouchpadwithadozenbuttonslabeledonlyinJapanese,countdowntimers,andthemeticulouscraftsmanshipthatI’vecometoexpectfromallofthegearIgetfromJay.IwasgoingtobetheCaptainNemoofMintPlaza,butinsteadofplayingtheorgan,Iwouldmakecoffeeonmysiphonbar!Wekeptthesiphonbrewerattheroaster,andtuckeditunderaclothduring
roastingdayssoitwouldn’tgetdusty.OnSundayafternoon(whenweweren’troastingcoffeeandnoonewasaround),IwentinsoIcouldhavealittlepeaceandquietwiththenewsiphonequipment.Iimaginedtheserenityofpreparingexquisitecoffeesoneaftertheother—tastingone,sighingdeeplywithpleasure,andmovingontothenextincrediblecoffee.Istartedonmyfirstcoffee.Ifumbledalittlewiththepaddleusedtostirthecoffeeintheglasssiphonbowlandthebrewcyclewasalittleslow.Butthelights!Thepageantry!AfterIfinishedbrewingthecoffee,Itookadeepsniffofthisincredible
washedEthiopiancoffeeIhadbeensavingexpresslyforthepurposeofenjoyingmyvirginsiphonattempt.Iinhaledthearomaof…dinercoffee.Puzzled,Itookasip.Ittastedlike…dinercoffee.Itriedbrewingitagain.Dinercoffee.Ichoseadifferentwonderfulcoffee,thisonefromBrazil.Theresult?Dinercoffee.Itriedadry-processedEthiopian.Dinercoffee.Ihadalottolearnaboutmakingsiphoncoffee.Thecoffeecangetveryhotif
you’renotcareful,andIwasburningeachandeverypotbeyondrecognition.TheJapanesemethodofpreparingsiphoncoffeecanbemaddeninglyelusive.
SiphonistasinJapanstayattheirjobsforyearsandservelengthyapprenticeshipswheretheylearntodelicatelymanipulatethewaterinthesiphonwiththebamboopaddlesoitdoesn’tburnthecoffee.TherearecompetitionsinJapanwheresiphonistasfromalloverthecountryvietobethebestatmakingsiphoncoffee.Wehadacompetitionwinnerbrewsiphoncoffeeatourshoponce,anditwasahumblingandinspiringexperience.Ifinallylearnedtomakeagoodpotbypracticingstirringwateronlyinthe
upperbowl.Iendedupspendinghoursdoingthatbeforethecaféopened.IrealizedthatthebaristasworkingattheMintPlazacaféneededtobeabletomakeagoodsiphoncoffeewithoutseveralyearsoftrainingandanapprenticeship.Soeventuallywegravitatedtoamethodthat’salittlelesspoeticbutmorerepeatable.Intherecipethatfollows,Iofferyou,thebuddingsiphonista,thatmethod,aswellasamoretraditionalJapanesemethod.
SiphonCoffee
FORHARIOTCA2:MAKES1SERVING,ABOUT8FLUIDOUNCES(240ML);
FORHARIOTCA3:MAKESABOUT1.5SERVINGS,ABOUT12FLUIDOUNCES(360ML)
Therearemanydifferentmakesofsiphons;therecipebelowisbasedonusingtheHarioTCA2orTCA3.Whilethegeneralprinciplescanbeadaptedtoothermakesofsiphons,ourexperienceisgreaterwiththeHario,andyourresultswithnon-Hariosiphonsmayvary.Forthatmatter,resultsonHariosiphonsarenotguaranteedtobeconsistentgiventhesubtlenatureofsiphoncoffeepreparation.Somesiphons,includingtheHario,comewithaburnerthatuses
denaturedalcoholforfuel,which,inmyopinion,isinadequatetothetaskofmakingexcellentcoffee.SeekoutaBunsen-stylebutane-fueledburnerforbestresults,suchasYamabrand.Butaneisavailableatmosthardwarestores.
WHATYOU’LLNEED•Siphonfilter•Siphonupperbowl•Siphonholder•Gramscale•20to31grams(0.7to1.1oz)coffeebeans•Coffeegrinder•Siphonlowerbowlwithstand•8fluidounces(1cup/240ml)good-qualityhotwater•Butaneburner•Thermocoupleorotherthermometer•Bamboostirringpaddle
TOUSETHEAMERICANMETHOD,soakthefilterinwarmwaterfor5minutes.Dropthefilterintothecenteroftheupperbowl,thenpullthechaintosecurethefilterandsettheupperbowlintotheholder.Weighoutthecoffee;theamountdependsonthebrewingratioyou’ll
use.Grindthecoffeetoamediumcoarseness,alittlefinerthanyouwouldforFrenchpress.Pourthehotwaterintothelowerbowlinitsstand.Ignitetheburner.Placethelowerbowlovertheflameandwaitforallthe
watertorisetotheupperbowl.Measurethewatertemperatureintheupperbowlandadjusttheflameuntilitstabilizesat188°F(87°C).Addthegroundcoffeetotheupperbowl.Gentlyincorporatetheground
coffeeintothetoplayerofhotwaterbyrubbingthepaddlealongthetopofthecoffeemassfornolongerthan30seconds.Themotionisliketryingtospreadcoldbutteronapieceofparticularlydelicatetoast.Within30seconds,allthecoffeeshouldbemoistenedbythehotwater.Letthecoffeebrewfor20to40seconds.Stirthecoffeewiththepaddlefornomorethan12rotations.Thegoalis
tocreatethefastestanddeepestwhirlpoolwiththeminimumofrotations.Physicallyseparatethesiphonpotfromtheheatsourceandrememberto
turnoffyourburner.Thecoffeeshoulddescendintothelowerbowlin30to45seconds.Ifittakeslonger,thecoffeeisgroundtoofinely.Toremovetheupperbowl,gentlyrockitbackandforthasyoutwistand
pullitoutofthelowerbowl.Rinsethefilter(don’tusesoap)anddryitwithadishtowel.Youcanstoretheclean,dampsiphonfilterinaresealableplasticbaginyourrefrigerator.Ifyoumakesiphoncoffeesporadically,keepthefilterinacoveredbowlfilledwithwaterandaquarter-teaspoonofespressocleaningdetergent.Ifyouarestoringyourfilterthisway,youwillneedtomakeonepotandthrowitawaybeforemakingapottodrink.Handwashtheupperandlowerbowls.There’snoneedtotakethelowerbowloffthestandduringcleaning.
TOUSETHEJAPANESEMETHOD,soakthefilterinwarmwaterfor5minutes.Dropthefilterintothecenteroftheupperbowl,thenpullthechaintosecurethefilterandsetthetopintotheholder.Weighoutthecoffee;theamountdependsonthebrewingratioyou’ll
use.Grindthecoffeetoamediumcoarseness,alittlefinerthanyouwouldforFrenchpress.Transferthegroundcoffeeintothesiphontop.Pourthehotwaterintothelowerbowlinitsstand.Ignitetheburner.Placethelowerbowlovertheflameandwaitforthe
watertoboil.Testtheheatofthewaterbyinsertingtheupperbowlsothe
watertoboil.Testtheheatofthewaterbyinsertingtheupperbowlsothechaintouchesthewater.Youwanttoseeareaction(bubbles),butifthereactionistoowild,removethelowerbowlfromtheheatandswirlitinacounterclockwisedirectiontoreleasebubbles.Withthelowerbowlovertheheat,inserttheupperbowlintothepot
firmlybutgently,asyouwillsoonneedtoremovethetop.Once1inch(2.5cm)ofwaterhasrisenintotheupperbowl,usethe
stirringpaddletoimmersethecoffeeintothewater.Scrapetheedgeandplungethegroundsintothewater.Resistthetemptationtostir.Keepthesiphonontheheat,undisturbed,for30seconds,thenstart
stirringinacounterclockwisedirection,withtheburnerstillon.Stirfornomorethan12rotations.Thegoalistocreatethefastestanddeepestwhirlpoolwiththeminimumofrotations.(Thisskillisbestacquiredbypracticingstirringwithoutthecoffeegrounds.)Thinkofthecoffeegroundsasaschooloffishthatwanttostaytogether.Don’tcutintothemassofcoffeewiththepaddle.Physicallyseparatethesiphonpotfromtheheatsourceandrememberto
turnoffyourburner.Thecoffeeshoulddescendintothelowerbowlin30to90seconds.Ifittakeslonger,yourgrindistoofine.Toremovetheupperbowl,gentlyrockitbackandforthasyoutwistand
pullitoutofthelowerbowl.Rinsethefilter(don’tusesoap)andstoreitfollowingtheinstructions.Handwashtheupperandlowerbowls.There’snoneedtotakethelowerbowloffthestandduringcleaning.
TURKISHCOFFEE
Turkishcoffeeisamethodofbrewingthat’spopularacrossNorthAfrica,Arabia,andtheMiddleEast.It’snotcalledTurkishcoffeeineverycountryit’smadein,sodon’taskforitinArmeniaorGreece.However,forthepurposesofthisbook,I’llcallitTurkishcoffee,andI’llrefertothepotasanibrik,whichiswhattheycallitinArabic-speakingcountries,althoughitismorecommonlycalledacezveinTurkey.Sadlyoutoffavorincoffeegeekcircles,Turkishcoffee,whenwellmade,canbeadelightfulchangefromanafternoonespresso,especiallyifyoucan’tgettoyourfavoritecaféanddon’twanttotrustanunfamiliarcaféforsomethingasimportantasanespresso.Turkishcoffeeiseasytomakeathomeorwhentraveling,andatwork,ifyouhaveaccesstoastove.Itstartswiththeibrik,along-handled,thin-neckedcopperorbrasspot.The
thinneckisimportantbecauseitpressurizestheexpandingwatervapor,creatingafoamwithoutactuallyboilingthecoffee.Traditionally,Turkishcoffeeisheavilysweetenedandspicedwithcardamom,butdependingonthecoffeeyouchoose,awell-madepotcanshowalotofvarietalcharacteristics,andneithersugarnorcardamomisnecessarytoenjoyit.Turkishcoffeeisaconcentratedandpotentdrink,sotherecommendedservingshouldbeapproximately3fluidounces(92ml).Likeespresso,Turkishcoffeeisn’tatypeofcoffee,itisapreparationmethod.
Youcanuseanytypeofcoffeeaslongasit’sfreshlyroasted,isn’troastedtoodarkly,andisgroundveryfinely,toapowder,justpriortobrewing.AtBlueBottle,welikedense,dry-processedcoffeesforthisstyle.WhenthisstyleofcoffeewasfirstpreparedinArabia,thebeanswereprobablywild,dry-processedcoffeesfromthemountainsofwhatisnowYemen.Originally,theibrikswereplacedonatrayfilledwithsandandsetoverhotcoals.Thesandsupposedlyhelpsprovideveryevenheat,butamodernelectricorgasstovewillworkjustfine.
TurkishCoffee
INDIVIDUALSERVINGSSHOULDBEABOUT3FLUIDOUNCES(92ML)
Differentibrikshavedifferentcapacities.Youneedtofillyourswithwatertojustbelowwheretheneckisnarrowest.Thenmeasurethatamountofwaterandbasetheamountofcoffeeyouuseonan8-to-1ratio.Oneimportantnote:youneedagoodburrgrindertoachievethepowderyconsistencynecessaryforTurkishcoffee.
WHATYOU’LLNEED•Good-qualitycoldwater•Ibrik•Gramscale•Coffeebeans•Burrgrinder
Pourthecorrectamountofcoldwaterintotheibrik(uptojustbelowwheretheneckisnarrowest).Weighoutthecoffee,thengrinditveryfinely;thetextureshouldbesimilartocornstarch.Addthedrycoffeeontopofthewater.Don’tstir.Placetheibrikonthesmallestburneronthestoveovermediumheat.The
coffeeshouldfoamupafter2to3minutes,dependinguponthesizeoftheibrik.Asitapproachesthispoint,you’llseesomechurningandseethingasthewatervaporpressurizesunderthecapofgroundcoffee.Thenitwillstarttofoamandlooklikeit’sboiling.Immediatelypulltheibrikofftheheat.Letthebubblessubside,thenplacetheibrikbackontheheatandrepeat.
Thecoffeewillfoamupmuchmorequicklythesecondtime.Whenitdoes,removetheibrikfromtheheat.Repeatathirdtime.Atthispoint,therewillhopefullybeafairly
persistentlayeroffoamontopofthecoffee.Carefullypourthefoamequallyintothenumberofcupsyou’reserving(dividingthefoamequallyisimportantforensuringthatallyourguestshavefoam,asthatisatraditionalindicatorofgoodhospitality).Slidetherestofthecoffeedownthesideofeachcup,beingcarefulnottodissipatethefoam.Serveimmediately.Thesiltypowderedcoffeewillsettletothebottomofeachcup,sobe
Thesiltypowderedcoffeewillsettletothebottomofeachcup,sobecarefulnottodrinkthelastfewsips.
Espresso
LikeTurkishcoffee,espressoisnotatypeofroastoratypeofcoffeebean.Espressoisamethod.It’sawayofextractingabout30to40milliliters(6to8teaspoons)ofaromaticcoffeeessence,madewithabrewingratioofabout1.5to1underabout9barsofpressure.Youcangrindcoffeefromanyoriginandatanyroastlevelanduseittomakeanespresso.However,makingconsistentlydelicious,well-craftedespressoisanart,andnotaneasyonetomaster.Sobeforeyougooutandbuyanespressomachine,youshouldaskyourselfonesimplequestion:areyousureyouwanttomakeespressoathome?
THEINSANDOUTSOFHOMEESPRESSOMACHINESSuzeOrmaniswrong.Youwillnotsavemoneyifyoubuyahomeespressomachine.Youwillspendmoney.Makingespressoathomealsowon’tsavetime,comparedtogoingouttoyourfavoritecrowdedcafé.Unlessyoulivefarfromadecentcafé,youprobablywon’tmakebetterdrinksathome.Variousstudiesinthesocialscienceshaveshownthathumanshaveevolveda
capacityforself-deception.Fromanevolutionaryperspective,theadaptivebenefitsofself-deceptionapparentlyallowedourspeciestosurvivewhenknowingourtruemotivationsordesiresmightharmusorourabilitytoprocreate.Optimism,confidence,exuberance—thesearethedelightfulby-productsofourevolvedabilitytodeceiveourselves.Sowebuythingslikeespressomachines.Optimistically.Perhapsyouhavethoughtslikethese:
“I’llsave$832ayearifIstopgoingtoStarbucks!”“Icanlearntomakedrinksbetterthanthat!”“Iwouldn’thavemissedmytrainifthelinewasn’tsolong!”
Let’sbereal:makingespressoathomeisexpensive,difficult,andtime-consuming.Strugglingtobebetteratsomethingmakesusbetterpeople.Parenting,graduatingfromcollege,runningamarathon,buildingahousewithyourownhands—thesearealldifficultactivities,activitiesthatnooneshouldtalkusoutofjustbecausethey’redifficult.Andperhapsmakingareallygreatespresso,althoughamodestendeavor,belongsonthelistofthingsthatweprobablywillneverdoperfectlybutwillbenefitfromintheattempttodoso.In
probablywillneverdoperfectlybutwillbenefitfromintheattempttodoso.Inotherwords,perhapsit’sworthyofourtime,resources,andattention.Oneofthereasonsespressomachinesholdsuchallureforacertain
aspirationallygeekytypeofpersonalityisthattheyarerelativelysimpledevicesthatgivetheimpressionofbeingmuchmorecomplicated.Yourmicrowaveismuchmorecomplex.Yourwristwatchismuchmoreintricate.Butanespressomachineissexyandmysterious—anditmakescoffee.
UNDERSTANDINGTHEPROCESSANDTHEEQUIPMENTIfyou’renewtomakingespresso,alotofthefollowingdiscussionofespressomachinesandtheirpartsmaynotbeclear.Inthatcase,here’sanoutlineofthebasicstepstohelpyouunderstandwhatwearediscussinginsuchaviddetail:
•Warmupthemachine.•Grindthecoffeeintotheportafilterwhilerotatingtheportafilterslowly.•Distributeandtampthecoffee.•Locktheportafilterinplaceinthegrouphead.•Placethecupundertheportafilter.•Pulltheshotbyactivatingthepump.
Anespressomachinehasfourbasicparts:theboiler,thepump,thegrouphead,andtheportafilterassembly.THEBOILER.Theheatingelement,whichheatswaterandkeepsitata
consistenttemperature,residesinsidetheboiler.Asthewatertemperatureincreases,thepressureinsidetheboilerincreasesproportionally(yourememberGay-Lussac’slaw,ofcourse)toapproximately5bars.Thehappyresultisthatwateratlessthanboilingtemperaturescanproducevaporizedwater(akasteam)tofoamthemilkforyourcappuccino.THEPUMP.Thepumptakesthepressurizedhotwaterfromtheboilerand
increasesthepressuretoapproximately9bars.Thiscanbeaccomplishedmechanically,viaeitherarotaryorvibratorypump,orwithalever.THEGROUPHEAD.Thegroupheadreceiveshotwaterpushedbythepump
fromtheboileranddistributesthewaterasevenlyaspossiblethroughasystemoffineholestotheportafilter.THEPORTAFILTERANDFILTERBASKET.Theportafilteristhe
assemblythatholdsthegroundcoffeeonmostespressomachines.Abottomlessportafilterisonewithoutthespoutsormetalbaseonthebottomofthebasket.AtBlueBottle,weusethebottomlessversion(asshown)fortrainingbecauseit
allowsvisualfeedbackonhowwellthecoffeewasdistributed,basedonhowtheespressolookswhenitflowsoutofthemachine.Wealsolikethebottomlessversionwhenmakingespressoforservice;becausetheespressodoesn’tcomeincontactwithsomuchmetal(thespouts),theresultingespressoispalpablythicker.Theheatingelement,boiler,andpumparehiddeninsideabeautifulstainless
steelbox,andwhatisvisiblearethesteamwand,theportafilter,thegrouphead,andafewniceswitches.
THEANATOMYOFANESPRESSOMACHINE
Thefinelytunedpartsofanespressomachinefittogethersobeautifullythatthevariouscomponentscanbehardtoidentifywhenlookingatacomposedmachine.Inthisexplodedview,youcanseetheportafilter—weuseabottomlessstyle,whichisa“chopped”versionthatenablesbaristastoseetheaccuracyofthedoseanddistribution—whichholdstheperforatedmetalportafilterbasketwiththegroundsagainstthegrouphead.Espressomachinestypicallycomewithasinglebasket,whichisusuallysizedtohold7grams(0.25oz)ofgroundcoffee,andadoublebasket,whichcanholdupto22grams(0.78oz);weneverusesinglebasketsatBlueBottle.Thegroupheadistheterminusofthevalveinwhichhot,pressurizedwateremergesfromtheboilerandcontactsthegroundespresso.
THEANATOMYOFANESPRESSOGRINDER
BEING REALISTIC ABOUT COSTS Think about how much you want tospend to make espresso drinks at home. Now double it—and be prepared todoubleitagain.Why?ThebestespressomachinesaremadeinEurope,andtheyareexpensive (thispage includesadiscussionofprices,butkeep inmind thatthere are many other associated costs). Decide if you want to purchasesomething inexpensive that will be difficult and frustrating to operate andproduce inferior results. And be aware that you can also purchase somethingexpensive thatwill be difficult and frustrating to operate and produce inferiorresults.Sobecareful.Keepreading.
BUYAGRINDERFIRSTAnybaristawilltellyouthatthesinglemostimportantpieceofgearintheespresso-makingchainisthegrinder.Sobuyyourgrinderfirst.Earlier,Idiscussedhowgrindingexposesmoreofthecoffee’ssurfaceareato
hotwater,whichactsasasolventanddissolvesparticlesandcompoundsfromtheexposedarea.Theshorterthetimethecoffeeisexposedtohotwater,themoreimportantitisthatitbegroundtothecorrectsizeforoptimalextraction.If
moreimportantitisthatitbegroundtothecorrectsizeforoptimalextraction.Ifitisn’tgroundcorrectly,thehotwaterwillunderextractsomepartsofthecoffeeandoverextractothers.Sinceespressoisthemethodofbrewingthatuseshotwateratthehighestpressureandhastheshortestextractiontime,grinding—andhenceanappropriategrinder—figuresmuchmoreprominentlythaninothermethodsofmakingcoffee.Peopleusuallythinkthatproducinganevengrind,withallcoffeeparticlesthe
samesize,isthemostimportantvirtueofanespressogrinder.Butthat’snotthecase.Mostofthebetterespressogrindershaveburrsthatarecarefullydesignedandconstructedtocreateamixofsmallpowderyparticles(fines)andlargerparticles.Thefinesactsomewhatlikemortar,fillingthespacesbetweenthe“bricks”ofthelargerparticlestoofferthecorrectresistancetothehot,pressurizedwater.Mosthomegrindershaveflatburrs,butsomehaveconicalburrs.
Conicalburrsaregenerallymoreexpensivetoreplacebutprizedforhowtheyproduceagrindthatgivesespressoa“fluffy”mouthfeelandpurerexpressionofthelayersofthecoffee’sflavors.Grinderswithconicalburrstendtobemoreexpensiveandslowerthanthosewithflatburrs.Eithertypeiscapableofgrindingwellforespresso.Generally,youwantyourgrindertobeheavy(whichimpliesalargermotorandmoremetalpartsthanplastic),haveburrsthatare50millimeters(about2in)orgreaterindiameterifflator36millimeters(about1⅜in)orgreaterifconical,andhavetheabilityadjustthegrindsizeinveryfineincrements.Asmentionedpreviously,steplessgrindersofferthegreatestflexibilityingrindsize.Doyouhavelimitedcounterspace?Toobad!Goodgrindersarebig,and
espressomachinesareevenbigger,soyou’regoingtohavetochopyouronionssomewhereelse.It’sunlikelythatyoucangetadecentespressogrinderforlessthan$200or
$300,andmanyhomemodelscost$700ormore.QualitybrandsincludeMazzer,Compak,Rancilio,andBaratza.Thegreatthingaboutgettingagood
Mazzer,Compak,Rancilio,andBaratza.Thegreatthingaboutgettingagoodgrinderisthatit’sajoyfullyinstantaneouswaytoimprovethequalityofyourespresso.Plus,goodgrindersshouldworkwellforyearsandneedonlyminimalmaintenance.Justkeepyourgrindercleanandchangetheburrsaftergrinding300to400pounds(135to180kg)ofcoffee.That’sit.Don’timaginethatyoucanuseyourespressogrindertogrindcoffeeforother
brewingmethods.Yourespressogrindershouldbeusedformakingespresso—period.It’strickytodialinagrinderjustsoforextractingespresso.IfyouareconstantlymakingthehugegrinderadjustmentsrequiredtogofromespressotoFrenchpress,forexample,youwillprobablywasteupwardofadozenshotsasyougetyourgrinderbackintheballparkforespresso.Oneoptionistogetarelativelyinexpensivehand-crankgrinderforothercoffee-makingneeds.
ASPECIALPLACEINHELL:PODCOFFEE
AsI’vepointedoutelsewhere,tasteissubjective.Thatdifferentpeoplewillhavedifferentpreferencesincoffeeisnotonlypossiblebutlikely,andreasonablepeoplecandisagreeaboutmanythings,coffeeincluded.ButI’mgoingtoissueonecategoricalopinion:podcoffeeisbadandwrong—badbecauseit’simpossibletousepodbrewerstoproduceadeliciousbeverage,andwrongbecauseitteasespeopleintobuyingintoanindustriallyproducedproductmasqueradingashandcrafted—andthatinvolvesalmost70percentwaste.Let’sfirstlookatroastingforthepod.
Goodroasterstellyouwhattypeofcoffeeisinthebag.Ifit’sablend,theytellyouwhattheconstituentcoffeesare,andifit’sasingle-origin,they’llgetalotmorespecificthanmerelythecountryoforigin.Goodroasterstellyouwherethecoffeewasroastedandputtheroastdate,nota“bestby”date,onthebag.Withpodcoffee,youdon’tgetanyofthosedetails.Nominalinformationaboutcountryoforiginisavailableonsomepods,butthat’srare.Youdon’tknowwhenthecoffeewasroasted,whereitwasroasted,orevenwhenitwasground.PodcoffeebrandslikeK-Cupand
Nespressohaveappropriatedthelanguageandsymbolismofexclusivitywithoutanycorrespondingcraftordeliciousness.EachK-Cuppodcontainsabout8grams(0.28oz)ofcoffee,andNespressocapsuleshaveabout5.5grams(0.2oz).Using8grams(0.28oz)
5.5grams(0.2oz).Using8grams(0.28oz)ofcoffeefora355-milliliter(12floz)servingtranslatestoabrewingratioof44to1!Addanextractiontimeoflessthan60secondsandabrewingtemperatureandpouringpatternthatisentirelyoutofyourcontrol,andthedecisive,emphaticresulttopodbrewingisthis:deliciousnessisimpossible.SomepeoplearguethatK-Cupsareless
wastefulthanbrewingapotofcoffeebecauseyouonlymakewhatyou’lldrink.Butforevery1pound(455g)ofcoffeepurchased,approximately83aluminumNespressocapsulesor57plasticK-Cupcapsulesarewasted.Eachemptycapsuleweighsapproximatelytwo-thirdstheweightofthecoffee,creatingabout10ounces(285g)ofwasteforevery1pound(455g)ofcoffeebrewed.Contrastthatwithbuyingcoffeefromaresponsibleroaster,whopacksitinrecyclableorcompostablepackaging,andwhooftenpayssignificantpremiumsabovethecommodity-levelpricesthatthepodmanufacturersusuallypay.Theseductionofpodcoffee,then,centers
aroundconvenience,lackofmess,andthemanufacturingofdesirebycreatingbeautifulboutiquesinwhichtoenjoytheterriblepodcoffee,orbeautifuladvertisementstomakeuswishwewereinthebeautifulboutiquesenjoyingtheterriblepodcoffee.Themanufacturersofpodcoffeearetellingus,ineffect,somethingweknownottobetrue:thatyoucanhavesomethinggreatwithoutworkingforit,thatcraftcancomeatapushofabutton,andthatashinypieceofplasticonthecountertopisanadequatereplacementfortheexperienceofgatheringwithfriendsoverhandcraftedcoffeeatagoodcafé.
TYPESOFESPRESSOMACHINES
Assumingthatyou’veselectedagoodespressogrinder,you’reprobablywonderingifyoucannowbuyanespressomachine.Theanswerisno.Thereareafewdifferenttypesofespressomachines,andyouneedtolearn
aboutthemfirst:
•Super-automatic•Automatic•Semiautomatic•Manual•Professional
SUPER-AUTOMATICSuper-automaticmachinestakeallofthecraftoutoftheproject of making espresso. They grind, tamp, dose, and extract coffee.Sometimes they can even steam and pour milk automatically. It soundsseductive, doesn’t it? Imagine, your own robot barista, sans tip jar,willing todispensemacchiatoaftermacchiatoatthetouchofabutton,inyourownhome.Super-automatic machines manufactured for home use tend to be made withcheapcomponentsandthereforebreakdownmoreoften.Buttheydoallowyou
tomakereallybaddrinkseffortlessly.
AUTOMATICORSINGLE-SERVEMACHINESIdealtwiththeissueofpodcoffee,hopefullyonceandforall.
SEMIAUTOMATIC MACHINES Semiautomatic machines are where goodespressobecomespossible.Consumersemiautomaticmachineshaveportafiltersthatmustbedosedwithgroundcoffeeand inserted into thegrouphead.Theyhave steam wands that require using the correct amount of milk in a steampitcherandthecorrecttechnique.Asubcategoryofsemiautomaticmachineisthe“prosumer”machine.An
ungainlyportmanteauword,prosumerinthiscontextmeansthatthesemachineshavemanyofthevirtuesoftheprofessionalespressomachine:largercopperorbrassboilers,a58-millimeterportafilter,arotarypump,andanarticulatedsteamwand,witha360-degreerangeofmotionratherthanawandthatcanonlygobackandforth.Inthesemachines,heavycomponents,mostlyofmetalconstruction,havebeenweddedtotheneedsoftheconsumer,suchasstandard(110-volt)electricityandnoneedforaplumbed-inwaterconnection.Theseareoftenthemostexpensiveespressomachines,buttheyarealsotheonesthatperformbestwhenusedwell,andtheylastthelongest.
MANUALMACHINESAlso known as levermachines, thesemachines use aleverforapplyingpressure,ratherthanapump.Theylookcool,ohyestheydo.Many a newcomer to espresso looks longingly at the lever-handledLaPavoniandseesitinhiskitchenastheindeliblemarkerofIanFleming–stylebachelor-pad cache. However, they can be impractical and very tricky to use. Unlikesuper-automatic machines, which are designed so that good drinks areimpossible,itisn’timpossibletomakeagooddrinkonamanualmachine—it’sjustvery,verydifficult.Sinceyouare,ineffect,actingasthemachine’spump,factorssuchasgrindsize,dosing,anddistributionareevenmorecritical.Mostmanualmachines built for the consumer don’t have a three-way valve,whichreleasesbuilt-uppressure,soifyourmachinedoesn’thaveone,youneedtowaittoremovetheportafilteruntilthemachinehasdepressurized,oryouriskbeingsprayedbyhot,wetcoffeegrounds.WedouselevermachinesatsomeBlueBottlelocationsforsingle-origin
espressi,butcommerciallevermachineshaveaspringthatproducesthebrewingpressureontheupstrokeofthelever,ratherthanthebaristaproducingthebrewingpressureonthedownstroke,asinmanyhomemodelsoflevermachines.Thiscreatesalittlemoreexcitement,owingtothefactthatiftheportafilterisn’tseatedcorrectly,thelevercanspringupwardwithhundredsof
portafilterisn’tseatedcorrectly,thelevercanspringupwardwithhundredsofpoundsofforce,possiblybreakingjawsorcausingconcussionsiftheunfortunateandpoorlytrainedbaristahappenstohavehisorherheadwhereitshouldn’tbe.
PROFESSIONAL MACHINES The professional machines we use at BlueBottle—usuallymadebyLaMarzocco—aremonsters:huge,heavycreaturesofbrass and stainless steel built for artfully making espressi with speed andconsistency.Theydraw40to50ampsofpowerat220volts,andtheelectricitybilljusttokeepthemrunningcanbeseveralhundreddollarsamonth.Theyareusuallythree-groupmachines(threeportafilterscapableofpullingthreeespressiat a time) and have a dedicated steam boiler, and either one brew boiler or aseparate,tunablebrewboilerforeachgroup.
CHOOSINGANESPRESSOMACHINE
Itsoundssimplistic,butthesinglebestpredictoroftheadequacyofanespressomachineisweight.Heavymachinesusuallyperformbetterthanlightermachines.Weightimpliesmetalratherthanplasticparts,copperorbrassboilersratherthansteel,largergroupheadsratherthansmaller,commercial-graderatherthanconsumer-grade.Sowhenchoosingamachine,youcanspendcountlesshoursontheInternet,
oryoucankeepasimpleguidelineinmind:ifyouspendaroundtwograndonasemiautomaticmachinethatweighsmorethan40pounds(18.1kg),youprobablymadeasgoodadecisionasyouwouldhaveafterlurkingaroundboringchatroomsformonths.Ifyouwanttoconsidertheimportantspecsinmoredetail,herearesomekey
featurestolookfor:acommercial-size58millimeterportafilter,arotarypump,anarticulatedsteamwand,athree-wayvalve,acopperorbrassboilerwithavolumegreaterthan12fluidounces(355ml),andaboilerpressuregauge,whichletsyouknowwhatyourbrewingtemperatureisandletsyouseethechangeifyoumakeadjustments,sincetemperatureisproportionaltopressure.Thesameleverorbuttonshouldturnthepumponandoff;youdon’tneedanautomaticdoser.Theonlyautomaticfeatureshouldbeasensorthatcutsthepowertotheheatingelementiftheboilerorreservoirrunsdry.Iftwograndseemslikealotofmoney,thinkofallthestatussymbolsthatsit
lonelyandunuseddayafterday:theSteinwaypianos,theVikingranges,theKitchenAidmixers,theVitamixblenders.Anespressomachineandgrinderthatareputtousefrequentlyareobjectsthattransformtimeandmoneyintopleasureanddeliciousness—andthat,ifyouhavethemoney,arenothingtobeashamedof.Ofcourseyoudon’thavetospend$2,000onanespressomachinetoget
somethingserviceable.Thereareacoupleofreasonablypriced(around$700)modelsbyRancilioandGaggiathatareheavyandsimple,withlargerboilersandcommercialportafilters.Oneofthose,pairedwithagoodgrinder,willworkjustfine.
YOUNEEDAFEWMORETHINGSSonowyouhaveagrinderandanespressomachine.You’reprobablywonderingifyoucanstartmakingespresso.Notyet.Thereareafewtoolsthatyousimplymusthave.Somepeoplecutcorners
here,butthat’slikebuyingyourselfanicecarandthentryingtosavemoneyby
here,butthat’slikebuyingyourselfanicecarandthentryingtosavemoneybygettingonlythreetires.Youaresoclose.Finishthejob.Inadditiontocleaningsupplies(discussedinthenextsection),herearetheaccessoriesyouneed:
•Agramscale.Thiswillalsocomeinhandyforbakingandcooking.•Abottomlessportafilterthatistheappropriatesizeforyourespressomachine.•Adoubleportafilterbasketinyourportafilter.•Astopwatch(oruseyourphone’stimer).•Astainlesssteelsteamingpitcherthatisnomorethandoublethesizeofthedrinkyou’remaking.Forexample,ifyoutypicallymake6-ounce(180ml)cappuccinos,geta12-ounce(355ml)pitcher.Thesidesshouldbestraight,andthereshouldbeapronouncedtaperonthespout.•Aheavy,metal-basedtamperthatfitsexactlyinsideyourportafilterbasket.Itcanbeflatorslightlytapered,buteitherway,itshouldfitsnuglyinsidethebasketwithoutbinding.•Therightcups.Espressocupsshouldbenomorethan3fluidounces(90ml)incapacityandshouldhavethickwallstoholdheat.Cappuccinocupsshouldbe6to7fluidounces(180to210ml).Lattecupsshouldbenomorethan12fluidounces(355ml).
Don’tforgettheotherthingsyou’llhavetospendafairbitofmoneyon:coffeeandmilk.Whenyou’refirstlearningtomakeespressoandsteammilk,you’llprobablyhavetotossmostofwhatyoumake.Eachmorning,youmaydumpashotortwowhiledialinginyourgrind.Thisaddsup,butit’sanecessarypartoftheprocess.
LAMARZOCCOANDESPRESSOINITALY
Wealwaysliketogettoknowthepeoplewhomaketheproductsweuse,fromcoffeegrowersandbrokerstodairycompaniestoequipmentmanufacturers.Whilewehaven’tactuallygonetothefactoryinTaiwantoseewhereourcompostablepapercupsandlidsaremade,weknowthepeoplewhodesignthemandproducethem.ThesameistrueofthepeopleatLaMarzocco,theespressomachinemanufacturer17miles(30km)outsideofFlorence,Italy.We’vepurchasedseveraldozenLa
Marzoccomachinesforourownshopsaswellasonthebehalfofwholesaleaccountsovertheyears,sonottoolongagoCaitlinandIdecidedtovisitthefactory.LaMarzoccoproducesabout3,500espressomachinesayear,soitisakintovisitingtheFerrarifactory;assoonasyouwalkin,youcanfeelthatsomethingsleek,expensive,functional,beautiful,andextraordinaryismadethere.WhenwemadeittotheR&Dlab,PieroBambi,theseventy-eight-year-oldsonofthefounder,wasscrubbingthesink.Heandafewothershadbeenworkingonsomemachinesandeveryonewasbusycleaning.PieromadeusanespressoonaStradaMP,whichturnedouttobeoneofthebettercoffeeswehadinItaly.ThisimageofPierobentoverthesink
definitelyfitsinwiththecompany’sgestalt.Piero’sfather,Giuseppe,startedoutasanapprenticeinhisgrandfather’stinsmithshop.Alwaysseeinghimselfasacraftsmanat
Alwaysseeinghimselfasacraftsmanatheart,Giuseppeandhisbrother,Bruno,wentontocreateacompanythathasalwaysbeenontheleadingedgeofdesignandtechnology.TheyfoundedLaMarzoccoin1927,namingitforthelionsymbolicofFlorence,wherethecompanywasfirstlocated.Aligningitselfwiththecity’sartisantraditions,thecompanymade(andstillmakes)itsmachinesbyhand.Thefirstespressomachineswere
introducedearlier,attheturnofthenineteenthcentury,butdrinkingcoffeeatabardidn’ttakeoffinItalyuntilafewdecadeslater.Theearliestmachineswereverticalboilerswithtapsthatwereusedforheatingmilkandmakingespresso.Someranonelectricity,someongas,andsomeevenoncoal,withacoaldrawerbeneaththeboiler.Thebarista’sresponsibilityextendedtomanagingthetemperatureoftheboilerbyaddingcoalsatjudiciousmoments.Thoseearlymachinesmusthavebeenincrediblyhardtocontrol.In1939,theBambispatentedthefirst
horizontalboiler,theMarus,enablingbaristastomakeseveraldrinksatatimeandforeverchangingthedesignofespressomachines.ThecompanysaysthatallexamplesoftheMaruswerelostduringthewar,whenmanyespressomachinesweremelteddownfortheirsteeloriron,butitstillhasacopyoftheoriginalpatent.Thepostwarperiodwasreallyespresso’s
heyday,andLaMarzoccocontinueditsdesigninnovations,creatingsleekwondersthatfitintothemidcenturyaesthetic.In1970,thecompanycameoutwiththeGSseries,whichwasgroundbreakingforhavingadualboiler,oneforsteamingmilkandtheother—exclusivelyforcoffee—thatcouldbe
exclusivelyforcoffee—thatcouldbemaintainedatamoreconstanttemperature.Morerecently,LaMarzoccodevelopedone
ofthefirstPID-controlledbrewboilerstomakeespressobrewingmoreaccurate.PIDstandsforproportional-integral-derivative,whichisaverymathywayofdescribingatemperaturecontrolroutinethatmakesthebrewingboileronthesemachinesaccuratetowithin0.1°F(0.06°C).Espressoboilersgenerallyarecontrolledwithamechanicalthermostatthatcanhavea“deadband,”inwhichtheydon’trespondtotemperaturechangesofupto4°F(2.2°C).BlueBottlewasthesecondroasterintheUnitedStates,afterEspressoVivaceinSeattle,tomodifyourLaMarzoccowithaPID.ThoughLaMarzocco,whichmovedinto
itsbiggerandbetterheadquartersoutsideofFlorencein2009,isstilladvancingthetechnologyofespressomaking,themajorityofitsmachines,strangely,areexportedtotheUnitedStates,Japan,andotherpartsofEurope.Inthehigh-endcoffeeworld,andevenwithinthewallsoftheLaMarzoccofactory,youoftenhearcomplaintsaboutthequalityofcoffeeinItaly.ThedeclineinthequalityofItaliancoffee
qualityisgenerallyattributedtotwofactors:Becausethecostofacupofespressoisregulatedbythegovernmentataround1euro,there’snotalotofincentivetoseekouthigh-qualitygreencoffeeortodosemorethan7grams(0.25oz)forasingleshot.Also,atthemajorityofcoffeebars,theespressomachinesareprovidedandservicedbythelargecoffeeroasters,andasaresult,theoverallcoffeeculturehasbecomeentrenchedandcommodified.Becausesomanycustomersorderasingleespressoratherthan
customersorderasingleespressoratherthanamoreexpensivedrink,runningaprofitablecaféhingesonmakinglargenumbersofespressiduringthedayandsellingalotofcocktailsatnight.Onourtrip,CaitlinandIsoughtoutcafésinFlorence,Bologna,andVenicethatservesingle-origincoffeeorthatusequalitymachinesandfoundahandful.Buttherearefarfewerthanyou’dexpect.WhatcriticsofthecurrentstateofItalian
coffeeoftenignoreiswhatthecountryhasachieved,whichisnear-universaladequacy.AtalmostanycaféinItaly,youcanrestassuredthatthecoffeewillbeatworstnotbad,andatbestprettydarngood.Thisisn’tfaintpraise;thisisactuallyagloriousachievement—onethat’shardtoimagineoccurringanywhereelseontheplanet.WhenwewereleavingItaly,IorderedanespressointheFlorenceairportandthenanotherattheFrankfurtairport.BothusedIllycoffee,andbothweremadeonidenticalCimbalimachines.TheoneinFlorencewasafine,pleasantdrink,distinguishedbyanabsenceofnegativequalities,whiletheoneinFrankfurtwasterrible.Aforty-five-minuteflight,andaworldapart.It’sthrillingtoseehowprofessionallyand
smoothlythecafésareruninItaly—seeingoldladiesputtingtheirshoppingbagsdownandhavingespressiforhere.Thecustomersknowwhattoorderandknowhowtobehave.It’sadeeptradition.Wecan’tduplicateitintheUnitedStates,butwecanlearnfromit,evenifmostItaliancafésaren’taspiringtohitthetranscendenthighssomeU.S.establishmentsareshootingfor.LaMarzocco’sresponsivenesstowhatthe
worldwidehigh-endcoffeemarketswantisremarkable.Theywanttofigureoutwhere
remarkable.Theywanttofigureoutwheretechnologycantakecoffee,evenifthere’salackofinterestinItaly.PartofthatcanbeexplainedbytheirpartialAmericanownershipanddeeptiestothehigh-endcoffeecommunityintheUnitedStates,butmuchofitrestsonthetraditionofcreativityandartisanshipthatisstillembodiedbyPieroBambi.
LaMarzoccomachinesbeingassembledbyhandatthefactoryheadquartersnear
Florence
CLEANINGYOURESPRESSOMACHINE
Oldcoffeesmellsandtastesbad.Therefore,youmustgetridofoldcoffeethathasaccumulatedinyourmachine.Allofit.You’llneedespressomachinedetergentandanespressomachinebrush.Ifyourespressomachinehasathree-wayvalve,aftereverytwenty-fivetothirty-fivedrinksmade,youneedtobackflushthemachine.Thisforcesespressodetergentupthroughthegroupheadandtubingandintootherplacesabrushcan’tgetto.Eachmanufacturerprovidesinstructionsonhowtobackflush.Theimportantthingistodoit.Afterbackflushing,takeyourbrushandsomeespressodetergentmixedwith
hotwaterandmethodicallyscrubthegrouphead,concentratingontheareaswherecoffeecanaccumulate.Iftheshowerscreencanbeeasilyremoved,takeitoffandsoakitinasolutionofhotwateranddetergentaccordingtotheinstructionsonthedetergentbottle.Thenscrubwithyourbrush.Poptheportafilterbasketoutofyourportafilter.Soakbothinasolutionofespressomachinedetergentandhotwater,andafterafewminutesofsoaking,scrubwell.Wipeeverythingoff.Espressodetergentdoesn’ttastegood,soaftercleaningeverything,youneedtomakeanespresso,dumpit,andthenrinseeverythingwithhotwaterandnodetergent.Nowyou’rereadytomaketwenty-fivemoredrinks.
UNDERSTANDINGTHERMALSTABILITYEspressomachinesarebuilttobelefton.Thermalstabilityisparamountinextractinggoodespressoconsistently,andthethermalmassofanespressomachineactsasaheatsinkthathelpstoregulatethebrewingtemperature.However,keepingthemachinepreheatedishardtodoathome.Youprobablywanttomakeespressofirstthinginthemorning,andyouprobablytendtobeconcernedaboutusingelectricityunnecessarilyandthereforedon’twanttoleaveyourmachineonallnight.Giventhatyouprobablydon’twanttogetuptwohoursearlyjusttopreheatyourmachine,theeasiestwaytoensurethermalstabilityistouseasimpleappliancetimer,whichyoucanpurchaseatahardwarestore.Setittoturnonyourespressomachineanhourortwobeforeyouwakeup.Manufacturersusuallyincludearecommendedwarm-uptimeofabout20
minutes.Somemachinesevenhaveanindicatorlightthatsignalswhentheboilerisatadequatetemperatureandpressure.Butusuallythelightturnsonmuchsoonerthanoptimalthermalstabilitywouldsuggest.Thedifferenceinperformanceisstrikingbetweenaninadequatelywarmed-upmachineandone
performanceisstrikingbetweenaninadequatelywarmed-upmachineandonethatiscompletelywarmedup.
MakingEspresso
Describinghowtomakeespressoinabookisanendeavorthat’sbothfoolishandoptimistic.Thisisaguideonlyinthesensethatyoumaybealittleclosertofeelingconfidentaboutmakingespressoafteryou’vereadit.Readthis,thengooutandbuy5pounds(2.3kg)ofcoffee,thenturnoffyourphone,andmakeonehundredespressi.Thiswilltakefourtofivehours.Dothesamenextweek,andtheweekafterthat.Smelleachespressoyoumake,andtrysipsofmaybeoneoutoften.Espressoisaphysicalact:amanifestationofwill,effort,anddesireexerteduponamachineandanagriculturalproduct.Everyespressoyoumakewillbeslightlydifferent.Familiarityisanessentialpartoftheprocess.Youandyourespressomachine
willevolvetogether—thevariouspartswillfeelstrangeinyourhandswhenyou’refirstlearningtomakeespresso.Thephysicaluncertaintyoflockingaportafilterintothegroupheadorsteamingsomemilkwillvanishafterafewhundredtimes,butprobablynosoonerthanthat.Familiarityandconfidenceare,ultimately,asimplematterofrepetition.Thinkaboutwhatyouwillknowwithyourbodyandyourpalateafteryou’vemadeathousanddrinks—andaftertenthousanddrinks.
GETTINGREADYWarmupyour espressomachine for at least anhour, andpreferablytwo(seeUnderstandingThermalStability).Theportafilterandbasketshouldstayinthemachineasitwarmsup.Getridofanygroundcoffeethatisinyourgrinder.Youwantallthecoffee
thatendsupinyourportafiltertobefreshlyground.Thefollowinginstructionsfordosingtheportafilterinvolvelengthy
descriptions.However,theprocessshouldbeasbriefandefficientaspossible.Foroptimalextraction,theportafilterneedstostaywarm,sominimizetheamountoftimeit’soutofthegrouphead.Becausebottomlessportafiltershaveevenlessmassthanstockportafilters,beevenmoreassiduousabouttheamountoftimetheyspendoutofthegrouphead.
DOSE THE PORTAFILTER Remove the portafilter from the machine andbrieflywipetheportafilterbasketwithadrycloth.Whileyou’relearningtodoseespresso,tareyourportafilteronyourgram
scalesoyoucanbesurethatyou’redosingthesameamountofcoffeeeverytime.Ifyouhaveacommercial-sizeportafilter,dosebetween16and20grams
(0.6and0.7oz)intothedoublebasket.(Don’tusethesinglebasket—ever.Throwitawayorletyourtwo-year-oldplaywithit.)Keepyourdoseconstant.Chooseanumber,say18.5grams(0.65oz),andstickwithituntilyou’remakingsatisfactoryextractions.It’sbesttochangeonlyonevariableatatime.Grindthecoffeeintothetaredportafilterwhileslowlyrotatingtheportafilter,
holdingitunderthegrinderwiththehandlestartingatthreeo’clockandmovingitslowlytonineo’clock,sothecoffeedispersessomewhatevenlyintotheportafilterbasket.
Checktheweighttoconfirmyouhavethecorrectdose.Thecoffeeshouldformamoundthatextendsabovetherimoftheportafilter.Sharplytaptheportafilteronthecountertopthreetimestoreducethesizeof
themound.Thisiscalledsettling.
DISTRIBUTE THE GROUNDS AND TAMP The next step is generallyconsidered the trickiest and most subtle step in the extraction process.Unfortunately,it’salsothemostdifficulttodescribe.Youwantdistributethose18.5gramsofcoffeeequallywithintheportafilterbasket.Thelevelanddensityofthecoffeeneedtobeasevenaspossible;otherwisethehot,pressurizedwaterwill crash through the less-dense regions more quickly and overextract thecoffee.Theresultwillnotbedelicious.Ifyou’reright-handed,takeyourrighthandandformabackwardLwithyour
thumbandindexfinger.Placeyourrighthandovertheportafiltersothemeatyfleshbetweenyourthumbandindexfingerisupagainsttheremainingmoundofespresso.Rotatetheportafilterwithyourlefthand(fromfiveo’clocktonine
espresso.Rotatetheportafilterwithyourlefthand(fromfiveo’clocktonineo’clock)withyourrighthandupagainstthemound.Dothisthreetimes.Themoundshoulddiminishinsizeeachtimeyourotate.Ifallgoeswell,thesurfaceofthecoffeewillberoughlylevel.
Takethetamperandplaceitgentlyonthesurfaceofthegroundcoffee,makingsureit’slevel.Placetheportafilteronaflatsurface,suchaskitchencounter,andpressdownfirmlywiththetamper,keepingyourarmandwriststraightandyourelbowpointingtowardtheceiling.Applyabout30to40pounds(13.5to18kg)ofpressure.Youcancheckwhetheryou’reapplyingenoughpressurebyputtingtheportafilteronabathroomscaleandtamping,butI’vealwaysthoughtthere’ssomethingunsavoryaboutseeingabathroomscaleonakitchencounter.It’syourcall.Tofinishtamping,easeupandrotatethetamper180degrees,ineffect,
polishingthesurfaceofthecoffee.Youhavenowcreatedadense,level,tidypuckofcoffeeinyourportafilter.Ifyouweretoturntheportafilterupsidedown,thepuckwouldstayintheportafilterbecauseyou’vecompressedandsealeditinthebasket.Pull2fluidounces(60ml)ofwaterthroughtheboilertostabilizethebrewing
temperature.Locktheportafilterbackintotheespressomachine.Tareyourespressocuponthegramscale,thenputthecupundertheportafilter.
EXTRACTIONThis is themoment you’ve beenwaiting for.Nowyou get toextracttheespresso.Startatimer,actuatethepump,andthenkneeldownsoyoucanseethehot,
pressurizedwatercoalesceintothefirstdropsofespresso.Ifyouhavedosed,distributed,andtampedcorrectly,youwillseealloftheregionsatthebottomoftheportafilterbasketstarttooozethesamecolorofbrownatthesametime(seephoto).Iftheprocesswentawrysomewhere,you’llseeregionsofmuchlighterbrownandregionsofverydarkbrown.Theespressowillpourfromthelighterregionsfirstbecausethoseareregionsoflesserdensity.You’reaimingforaflowrateofapproximately0.75mlpersecond(or1
teaspoonevery7seconds).Ifeverythinggoesaccordingtoplan,theespressowillgatheratthebottomofthebasketforseveralseconds,thenfallfromthebasketdropbydropuntilathinstreamforms.Hopefullythisstreamisabeautifulreddishbrown.After20to30seconds,thestreamwilllightenincolor.Thisisyourcuetoshutoffthepump,stopthetimer,andremovethecup.Weighthetaredcuponthegramscaletomeasuretheamountofespressoyouextracted.Theweightshouldbeabout35grams(1.25oz),correspondingto35milliliters(0.8floz)ofespresso.Iftheespressolooksbeautiful,withacapofreddishbrowncrema,andsmells
likereallygoodcoffee,takeasip.
TROUBLESHOOTINGIftheespressocameouttoofast—35milliliters(1.2floz) in10 to15seconds—yourgrind is toocoarse.Adjustyourgrinderand tryagain.Iftheespressocameouttooslowly—35milliliters(1.2floz)in40to50
seconds,ornotatall—yourgrindistoofine.Adjustyourgrinderintheoppositedirectionandtryagain.That’sreallyallthereistoit.Extractingespressoisn’tmysterious,it’sjust
verydifficult.Ifyouusefreshhigh-qualitycoffee,grinditatthetime,measurethedose,distributethecoffeeintheportafilterbasketaccurately,timeyourextraction,andmeasureyouroutput,theonlyvariablesarethecoarsenessorfinenessofthegrindandthebrewingtemperatureofyourmachine.Sincedifferentmachineshavedifferentprotocolsforadjustingthebrewingtemperature,theonlyvariablethatfallswithinthescopeofthisguideisthegrinderadjustment.Sotoimproveyourresults,keepeverythingelsethesameandadjustthecoarsenessorfineness.However,onceyoufindthatperfectspotforthegrinder,there’snoguarantee
thatitwillstayperfectasotherfactorschange.Forexample,asthecoffeeages,you’llneedtoloosenupthegrindalittle.Iftheweatherchanges,you’llhavetochangethegrind.Astheweathergetsmorehumid—forexample,ifyouhavea
changethegrind.Astheweathergetsmorehumid—forexample,ifyouhaveacrowdinthekitchenataparty—youneedtoloosenthegrind.Theimportantpartistopayattention—andtopractice,practice,practice.
ANOTEABOUTCREMA
Thecolor,density,texture,andaromaofcremagivesusaninsighttowhattheespressomightpossiblytastelike.Thisdiagnosticcomponentofcremaisoftenthemostremarkedaboutcharacteristicoftheespresso.Ifthecremaonanespressoisathick,luxuriantblanketofdarkmahoganyfoam(inwhichtheconstituentbubblesaresotinytheyarehardtoseewiththeunaidedhumaneye)mottledwithdarkerbrown“tigerstripes,”weanticipatesomethingdeliciousandwell-made;it’sakintothewaycharmarksonagrilledsteaksignalsomethingwonderfulcomingourway.Thecremaontopofanespressoismadeofemulsifiedoils,sugars,andproteinsthatformanetworkoftinyspheres.Eachofthoseholdsapreciousbitofsensoryinformation—muchmoreinformationpercubicmilliliterthanthecoffeealone.However,cremahasthreeveryimportantfunctions,andservingasadiagnosticisonlyone.Cremaalsoactsasa“cap”inmuchthesamewaythat,whenwecup,thecapofgroundcoffeesitsontopoftheliquidcoffeeandtrapsimportantgases.Becausecremaitselfholdssomuchgas,ittrapsmoresensoryinformationwithinitthanespressominusthecrema—anespressothathasthecremascoopedoffthesurfacehaslesstosaythantheespressowiththecremalefton.
ESPRESSOATBLUEBOTTLEAtBlueBottle,wehavetwosetsofgoalsforourespresso,oneforblendsandoneforsingle-origins.Wedon’tthinkofthesegoalsasbeingobjectivelycorrect,butwedothinkofthemashavingcertainvirtuesthatcanbeobjectivelydescribed.Ourgoalsarepersonalandhaveevolvedovertheyearswe’vebeenmakingespresso.TheyhavemoreincommonwiththestyleofoneofthepioneersofmodernAmericanespresso,DavidSchomerofEspressoVivaceinSeattle,thantraditionalItalian-styleespresso.Schomer,whofoundedhisbusinessin1988withasidewalkcoffeecartinSeattle,becamewell-knownforhissweet,well-calibratedristrettoshots,andforintroducingthecountrytolatteart.Ristretto,orrestrictedespresso,isashotthatusesaheavierbrewingratiothan
theclassicItalianbrewingratioof7gramsofgroundcoffeetoproduce30mlofespresso.Anywherefroma1:1to1:1.5brewingratioisusuallyconsideredaristrettoextraction.Overtheyears,Schomerbecameincreasinglyobsessedwithmeasuringandcontrollingthevariablesinvolvedwithmakingespresso,andintheprocesschangedthewayAmericansthinkaboutcoffee.AllofusintheU.S.coffeetradewhomeasurevariables,takegoodnotes,andstrivetomakebeautifuldrinksowehimasubstantialdebtofgratitude.WeusuallyofferfourespressoblendsatBlueBottle.Eachwasdevelopedfor
aspecificlocationandmachine,butallhaveseveralcommonthreads,inbothpreparationandoutcome.Generally,whatwearelookingforwithourblendsisanespressothatisthick,sweet,caramelly,andcomplex,withasubtlebrightnessthatnevercrossesthelinetostridentbutalsoisn’toverlydelicate.Wewantourblendstobelikable.Avuncular.Sturdy.Buttery.Weusuallyhaveonecentral
blendstobelikable.Avuncular.Sturdy.Buttery.Weusuallyhaveonecentralideaforeachblendandstrivetomaintainitfromdaytodayandyeartoyear,fine-tuningblending,roasting,andpreparationtoachievethatidea.Forexample,theideafortheHayesValleyEspressoischocolate-dipped
orangepeel.Duringroasting,thebeansfortheHayesValleyEspressoarenevertakentosecondcrack,buttwoofthecomponentsareusuallytakenprettyclosetothatpoint.Becauseitissodarklyroasted,weliketoserveitthreetosixdaysafterroasting.Ifweroasteditlighter,wewouldneedtoletitrestuptoaweeklonger.Weuseadoublebasketandabottomlessportafiltertoemphasizethethicknessoftheespresso.Weserveitbetween198°Fand200.5°F(92°Cand93.6°C)asmeasuredbythePIDontheLaMarzoccoespressomachinesatourshops.Weusuallydose18.5to21grams(0.65to0.75oz)ofcoffee,basedontheparticularmachine,theseason,theintuitionofthebarista,theweather,andtheroastdate.Wepulllengthyextractionsofabout34secondsforashort30milliliters(slightlyover1floz)ofespresso,adoubleristretto.Theresult,oftentimes,isarealizationofourideaofthisespressoblend.Ultimately,it’sacollaborationamongourgreenbuyer,ourroasters,ourtrainingdepartment,ourshopmanagers,ourbaristas,and,finally,ourcustomers.
Forsingle-originespressi,wearelessinclinedtoexertourwillonthecoffeeandmoreinclinedtoletthecoffeeexpressitselfmorenaturally.Modernpump-drivenespressomachinesproduceadmirablyevenamountsofpressureforthedurationoftheextractionoftheespresso.Ifyouweretoplotthepressureonagraph,youwouldseeaquickspikeupto9barsofpressure,aflatlineoverthe30orsosecondsoftheextraction,andaquickfalloffasthepumpwasturnedoff.Alevermachineproducesafarmore“inaccurate”pressureprofile.But,oddlyenough,thelazyascentto9bars,andtheequallyunhurrieddescent,candolovelythingstothetasteofasingle-origincoffee,whichiswhyweusuallyliketomakesingle-originespressionlevermachines.We’vefoundthatthebell-shapedpressurecurve(asopposedtothemorelinearpressurecurveofthe
shapedpressurecurve(asopposedtothemorelinearpressurecurveofthemodernpump-drivenmachine)extractsasweeter,morerounded,espresso.Plus,vintageleverespressomachinesareaboutthecoolestthingever,andit’swonderfultohavetheseamazingobjects,datingfromasfarbackasthe1950s,restoredandworkingperfectlyinourshops.Generally,ourapproachforextractingsingle-originespressiistodoseslightlylower,extractslightlyfaster,anddrawmorewaterthroughthegrouphead—upto40milliliters(1.4floz)—tobringoutthequalitieswelikedbestonthecuppingtable.Whenyou’vemadeafewhundreddrinksandyourbasictechniquehasbeen
solidifiedbyhoursofpractice,thenyoutoowillbeabletodrawoutcertainvirtuesfromparticularcoffees.Varyingthedose,thetemperature,thelengthofextraction,andthevolumeofextractionwillallowyoutocreateaflavortailoredtoyourowndesires.Eachcoffee,whetherablendorasingle-origin,willhavedifferentattributes.Byworkingonyourtechnique,youcanlearntobringoutamanifestationofthecoffeethatisdeliciousandinterestingtoyou.
STEAMINGMILK
Aswithlearningtomakeespresso,learningtosteammilkisgoingtotakesomepractice.Gooutandbuyabout3gallonsofgood-quality,fresh,localwholemilk,homogenizedandpasteurizedbutnotultra-pasteurized.Whenyoubringithome,refrigerateitimmediatelyuntilwellchilled,ascoldmilksteamsmoreeasilythanwarmmilk.It’stimetoturnyourphoneoffagainandengageinanextendedpracticesession.Whenyoudo,makesureyou’veeatenonlylightly,becauseyou’regoingtohavetotastealotofmilk.Agoodsteamingpitchershouldhavestraightsides,bemadeofstainlesssteel,
andhaveahandleandatight,pronouncedspout.Itshouldholdnomorethandoubletheamountofmilkyou’resteaming.Forexample,ifyou’remakinga12-ounce(355ml)caffelatte,youshouldusea20-ounce(590ml)pitcher.Ifyou’remaking6-ounce(180ml)cappuccinos,usea12-ounce(355ml)pitcher.Pourmilkintoyoursteamingpitchertoapointabout½inch(1.3cm)below
thebaseoftheindentationofthespout.Inordertodevelopaconsistenttechnique,aimtofillthepitchertothisleveleverytime.Openandclosethesteamvalvetoletoutaspurtofhotwater.Thisiscalled
purging.Youshouldpurgethesteamwandbeforeandaftersteaming,eachandeverytime.Aftersteaming,wipethesteamwandwithadampclothsothatnomilkgetsbakedon,eachandeverytime.Acrustysteamwandisthesinglemostdepressingthingaboutgoingintoamediocrecafé.Acrustysteamwandsays,“Icouldcare.Itwouldbeeasyformetocare,butI’mchoosingnotto.”Acrustysteamwandmakesmewonderwhatelsethatcafédoesn’tcareabout.Sowipeyoursteamwand.Whensteamingmilk,youneedtothinkofonethingandonethingonly:
spinningthemilk.Holdthesteamingpitcherbythehandlewithonehandsoyoucantouchthesidewithafingertotestthetemperature.Burythetipofyoursteamwandabout¼inch(6mm)deepinthecoldmilk.Openthesteamvalveallthewaywithyourotherhand.Keepthetipburiedandthebottomofthepitcherparalleltothecounter.Letthesteampushthemilksothatavortexforms.Themilkisspinning!Tinybubbles—ideallysosmallthattheyaren’tvisible—arebeinginjectedintothespinningmilk.Thebubblesarewhatmakecorrectlysteamedmilksomuchmorepleasanttodrinkandperceptiblysweeterthanmilkthat’ssimplywarmed.Touchthepitcherwithafinger.Whenitisalittlehotterthaniscomfortabletotouch,about144°F(62°C),turnoffthesteamvalve—andthenpurge!Thenwipethesteamwand.That’sit.Youwantthemilktospinaroundasfastaspossibleinsidethe
That’sit.Youwantthemilktospinaroundasfastaspossibleinsidethesteamingpitcher.Thegoalistocreatedense,sweet,shiny,elegantmilk.Itshouldbeasshinyaschocolatepuddingandpourlikewhitepaint.Itshouldbesweet,nothot,andinthespring,aftertherainsletup,youshouldbeabletotastewhenthecowsgettogooutsideandeatgrass.Ittakespractice.Ifyougetbubblesthataretoobig,thesteamwandisn’tdeep
enoughinthemilk.Ifthereisnovortexorthefinalproductisn’tshiny—inotherwords,ifyoujustendupwithapitcherofhotmilk—yoursteamwandistoodeep.Sosteamonehundredpitchersofmilk.Smelleachone.Ifitsmellslikeovercookedcustard,it’stoohot.Rinsethepitcherwithcoldwaterbeforesteamingagain.Whenyougetapitcherthatlooksshiny,pouralittleintoademitasseandtakeasip.Itshouldbepleasantlysweet,witharichtexture.Aftersteamingafewgallonsofmilk,youmightbereadytocombinesteamedmilkwithespresso,butnotbefore.
THEBASICPOURThepouriswherealotofhomebaristasgetofftrack.Theysee thehearts, tulips, and rosettasmadebybaristas in their favoritecafés, andthey get frustrated that they can’t pour like that. They want to impress theirbuddiesandleteverypourbecomeareferendumontheirskillsasabarista.Inthis way, latte art becomes an impediment to enjoyment of an otherwisedeliciousandwell-madedrink.Youdidnotpaytwoorthreegrandtobemadeangry; you bought your espresso gear to make you happy. So be patient.Concentrate onmaking expertly extracted espresso and steaming silky, sweet,deliciousmilk.Workonthespinandtastethemilkoften.Leaveembellishmentstotheprofessionalsandworkondeliciousness.Ifthemilkisalittlefoamyorhasaharshtexture,giveyoursteamingpitchera
fewsharptapsonthecounter.Iusedtoendmyshiftsatthefarmers’marketswithdozensoffineflecksofmilkonmyeyeglassesfrompoundingmypitcheronthecart.Afteryouhavebrokenanylargerbubblesbytapping,swirlthemilkinthepitcherasthoughyouwereswirlingafineBordeauxpriortodrinkingit.Thispolishesthesurfaceofthemilkmorefinely.Whenyou’rereadytopour,placethespoutofyoursteamingpitcherasclose
tothesurfaceoftheespressoaspossible.Holdthecupwiththeespressoinyourlefthandifyou’reright-handedandinyourrighthandifyou’releft-handedandholdthepitcherinyourmoredexteroushand.Imaginingthecupasaclock,startpouringatthreeo’clockifyou’reright-handed,andnineo’clockifyou’releft-handed.Pourquickly,otherwisethelighter-densityfoamonthesurfaceofthepitcherwillpourfirst,ruiningyourchancesofaperfectlyamalgamatedliquid.Workyourwayquicklythroughthecentertonineo’clockifyou’reright-
handed,andthreeo’clockifyou’releft-handed.Themilkshouldbepouredquicklyenoughsothatitbreaksthroughthe
surfaceofthecremaandfloatsbeneathit,raisingthecrematothetopofthecup.Whenyou’vemovedfromthestartingpositiontothecenteroftheclockface,imagineyou’reslappingarivalinthecheekswithbutterysoftkidgloves,allwristmotionandnoarms.Ifyou’vemeasuredtheamountofmilkcorrectlyandsteameditcorrectly,you’llbegettingtotheendofyourmilksupplyasyouapproachingtheoppositesideofthecup.It’spossibleyouwillseeashapeemergeinthecrema.Ifyoudo,great.Ifyoudon’t,it’snotsomethingtoworryabout.Again,focusondeliciousness;theprettypourwilleventuallyfollow.
ESPRESSO-BASEDDRINKSSowhatisamacchiato,acappuccino,oracaffelatte?AtBlueBottle,weinstructourbaristasthatthedifferencesaremostlyamatterofproportion:Amacchiatoisservedina2.7-ounce(80ml)demitasseandtheratiois1partmilk(priortosteaming)to1partespresso.Acappuccinoisservedina6-ounce(180ml)cupandis4partsmilkto1partespresso.Andacaffelatteisservedina12-ounce(355ml)cupandis8partsmilkto1partespresso.Theimportantthingtorealizeisthatthereareasmanyconceptionsofwhatconstitutesa“proper”macchiato,cappuccino,orcaffelatteastherearedefinitionsofa“proper”martini.AtBlueBottle,what’simportanttousthatweallagreeonaninternalstandardforsteaming,extracting,andpouringthesedrinks,andthatourcustomersrecognizeandappreciatethisconsistencyfrombaristatobaristaandfromshoptoshop.Weusefull-fatmilk;thesearenottitanicproportions,and,faceit,fatisdelicious.Ifyouinsistonbeingputoffbythefatcontent,chooseamorecompactmacchiatoorcappuccino,andenjoyadeliciousdrink.
THEGIBRALTARAtBlueBottle,we serve a drink in a 4.5-ounce (135ml)rocksglasswithanoctagonalbeveledbasemadebytheLibbeyGlasscompany.
The proportion is usually 1.25 fluid ounces (37 ml) of espresso to 2.5 fluidounces(75ml)ofsteamedmilk,whichfitsnicelybetweenthemacchiatoandthecappuccino.Themilkissteamedthinlyandelegantlyandisn’tveryhot—it’sadrinkbuiltforimmediatequaffing.Evencustomerswhoareinarushdon’tmindsticking around at the bar to have a quick exchange of pleasantries with thebaristaandpolishitoff inless thansixtyseconds.It’s inacuteglass, too,andpeoplelookgreatholdingit.Thatneverhurts.
WehadtheseglassesaroundwhenweweregettingreadytoopenthekioskonLindenStreet.Anemployeehadboughtthem,mistakenlythinkingthattheywouldbebigenoughforcupping.Theyweren’t,soweputthemaside,intheircardboardboxprintedwiththenameGibraltarinbigcapitalletters.Wepulledthemofftheshelfagainwhentheespressomachineatthekioskwasreadyfortesting.Weneededtoseewhatthecremalookedlike,andthetransparencyandsmallsizeoftheglassesmadethemperfectforevaluatingshots—somethingthatwascrucial,asourespressomachinewasabitofaFrankenstein.ItwasthefirstPID-controlledLaMarzoccoinCalifornia,andthatplusourunfamiliaritywithpump-drivenmachines—asopposedtolever-operatedmachines—atthattimemadetheR&Dprocesslengthyandoftenpainful.LindenStreetwasprettyseedywhenweopenedthekiosk,buttherewere
somecorsetmakersworkingatastorecalledDarkGardennextdoor.Itdidn’ttakelongbeforetheystartedwanderingoutofthestoretoseewhatwasgoingonatthekiosk.IfwewerehavingagooddayattheLaMarzocco,wewouldofferthemanespresso.ButmanyoftheGardeners,aswecametocallthem,were
themanespresso.ButmanyoftheGardeners,aswecametocallthem,weredainty,soevenanespressothatwasuptoourstandardsresultedincutelywrinklednosesandtheexclamation,“That’stoostrong!”Westartedpouringalittlesteamedmilkontopoftheespressoforthem,likeababylatte.Eventually,afterweopenedarandompasserbyaskedwhatthatdrinkwascalled,andaquick-wittedbarista(whohassincegoneontoadistinguishedcareerincoffee)saidwithasmirk,“Oh,that’sourGibraltar.”Andjustlikethat,peoplestartedorderingit.Thekiosk’svinylmenuhad
alreadybeenprinted,sowehadinadvertentlycreatedanoff-menuitemwithcachet.It’sreallyacortado—abeveragepopularatSpanishespressobars,wheretherelativelysmallamountofmilk,suavelysteamed(andservedinacuteglass),takesthestingoutofthepunishinglydark-roastedSpanishespresso.Butwedidn’tknowthatatthetime.Muchtomypuzzlement,othercoffeebarssoonbegantoofferthedrinkon
theirmenus,andnowyoucanorderGibraltarsacrosstheUnitedStates,inEurope,andeveninJapan.Idon’tthinkthebeverageweinventedfortheGardenerswasabsolutelynecessaryintheuptickinpopularityofa4.5-ounce(135ml)espressodrink.Idoliketothink,however,thatwerecognizedandacceleratedtheunarticulateddesireforashort,concentratedespressodrinkthatisconsumedwhereit’smade.
MOCHASANDHOTCHOCOLATE
Whilethevastmajorityofourespressodrinksarethebigfour(espresso,macchiato,cappuccino,andcaffelatte),wealsotakeprideinservingahigh-qualityhotchocolate.Evenatthefarmers’markets,wemakeaganachewithdrinkingchocolatefromTCHO,aSanFranciscobean-to-barchocolatier,andaddsteamedmilktomakehotchocolate.It’sdelicious,andgreatforkidsandpeoplewhodon’tdrinkcoffee.Sincewehavechocolateganacheandespressoavailableatalltimes,itwouldbebadmannerstorefusecustomersamocha,whichisbasicallyashotofespressoinhotchocolate.Besides,thetraditionofcombiningcoffee,chocolate,andmilkorcreamdatesbacktoeighteenth-centuryTurin’sCaffèalBicerin.Soeventhoughit’snotapurist’sdrink,wefeelthatawell-craftedmochacanbemadeandservedwithintegrityandpride.Inaddition,we’venoticedthatthemochaoftenservesasa“gatewaydrug,”offeringthosewhoaren’taccustomedtostrongercoffeeandmoreausteredrinksanentréeintoourotherofferings.
GanacheForHotChocolateandMochas
MAKESENOUGHFOR2TO3DRINKS
Thisisthewater-basedganachethatweuseasthefoundationforourhotchocolatesandmochas.Afterextensivetestsbyourtrainingdepartment,wefoundthatusingwater(ratherthanmilkorcream)tomeltthechocolateyieldedthemostrichanddeliciousdrinks.We’reluckytohaveneighborsonbothcoastswhomakechocolateforus;inSanFrancisco,weuseadrinkingchocolatemadebyTCHO,andinNewYork,weuseasingleorigindarkchocolatemadebytheMastBrothers.Thetypeofchocolateyouusewillaffectthestrengthoftheganache,soyoumayneedtoadjusttheamounttotaste.
3ounces(85g)coarselychoppeddarkchocolate¼cup(2floz/60ml)boilingwater
Putthechocolateinasmallbowlor2-cupglassmeasuringcup.Pourtheboilingwateroverthechocolateandstiruntilsmoothandthechocolateismelted.Ifyouhaveanimmersionblender,useittofullyemulsifythemixture.Theganachecanbestoredinanairtightcontainerintherefrigeratorforupto
1week.Reheatgentlyinamicrowavebeforeusing.
Mocha
MAKES1DRINK
Sure,themochaisoftenagatewaytoothercoffeedrinks(seediscussiononmochasandhotchocolate)—itjusttakessomecustomerslongertomovealongthanothers.OneofourveryfirstregularsattheHayesValleykioskbecamesoaddictedtomochasthat,attheapexofhishabit,heconsumedfivemochasinoneday,earningthenicknameFiveMochaDavid.Eventually,Davidmovedontodrinkingstraightblackcoffee,buthehasn’tbeenabletoshakehischocolateymoniker.Sincetheganacheisextra-thickandisusedwarm,wehavetorespectfullydenyrequestsforicedmochas;we’vefoundthechocolatewillseizeupintounsightlyglobsinacoldandicyenvironment.Note:omittheespressoand,voilà,you’vegotahotchocolate.
3tablespoonsGanacheforHotChocolateandMochas8fluidounces(1cup/240ml)steamedmilkorsteamedsoymilk1doubleristrettoshotofespresso
Puttheganacheina10-ounceceramiccup.Pulltheespressodirectlyovertheganache,thenpourthesteamedmilkoverthetopfrom12to20inchesabovethecup.Theforceofgravitywillbealltheagitationthatisrequiredtomixtheganachewiththemilk.Nostirringwillberequired.Serveimmediately.
EAT
WhenJamesandImetin2002,hehadjuststartedBlueBottle,andatthattimeMiette,thecakeshopIco-ownedwithMegRayandLizDunn,wasonlyaboutayearold.JamesandIwerebothgettingourstartinbusinessasoutdoorvendorsatBayAreafarmers’markets,heattheOldOaklandmarketonFridays,sellingcoffeebeans,andmeattheDowntownBerkeleymarketonSaturdays,sellingcakes.AtMiette,wehadacoffeecart,completewithacutepinkawning,thatIprecariouslyhauledtotheBerkeleyfarmers’marketeveryweektosetupnexttomytableofcakes.WewereJames’ssecondwholesaleaccount,andthoughhemaybepainedbythisadmission,wechosehiscoffeebasedentirelyonthefactthathisbagswereadorable.AndIhavetoconfessthatIwasacompletedisasteratmakingcoffeedrinks.Fortunately,acutedress,abashfulsmile,andaperky“Wouldyoulikeacookiewiththat?”couldusuallyremedythesituation.Andluckily,sinceBlueBottlewassonew,veryfewpeopleknewhowdeliciousthecoffeecouldbe.Totrytoimprovethesituation,IaskedJamestocomehelpmakecoffee
drinksonSaturdaysinBerkeley,whichsoonturnedintobegginghimtobuythecartfromus.Luckilyhefinallydid,andhewasabletokeepthespotnexttomeattheDowntownBerkeleymarket,becomingmyin-housetastingpanel(seethestoryofmyChocolateParisianMacarons),andthenewdarlingofthemarket.Weweregreatfriendsand,longbeforewebecameacouplein2004,weunderstoodandadmiredeachother’sworkethic,determination,aestheticsensibilities,andcommitmenttomakingthebestpossibleproduct.
OnOctober29,2008,JamesandIweremarried.IwasstillinmyweddingdressafteraquietceremonyatSanFranciscoCityHallandaquickcoffeewithfriendsatourHayesValleykiosk,whenwetookacabtothelawyer’sofficetosignthepaperworkfinalizingthesaleofmyinterestinMiette.And,justlikethat,Istartedanewlife.Iwasluckytohaveathree-monthsabbatical,afterwhichIhadplannedtostartasmallpastrydepartmentforBlueBottleandthenmoveontoopenapieshoponmyown.Ispentthefinalmonthofthissabbaticalgatheringfamilyrecipesfromfriends,playingwithflavorsthatwouldpairwellwithcoffee,anddevelopingthefirstsetofpastriesforourtworetaillocations,thekioskinHayesValleyandtheMintPlazacafé.Whatstartedasashort-termprojecttohelpmybelovedturnedintoajobI
neverwantedtoleavewhenweopenedourcaféintherooftopsculpturegardenattheSanFranciscoMuseumofModernArt.Yearsearlier,whenIwasanartstudent,WayneThiebaud’scakepaintingscapturedmyimaginationandledmedownthepathtobecomingapastrychef.Atournewcafé,Icouldturnmyartbackgroundintoaever-rotatinglineofdessertsinspiredbytheartondisplayinthemuseum,including,ofcourse,cakesinspiredbythepaintingsofWayneThiebaud.BlueBottlehasgrownbyleapsandboundssinceIstartedworkingforthecompanyin2009,andInowoverseethreepastrydepartments,oneatourOaklandroastery,whichproducescookiesandcakesforfourofourretailshops,atinykitchenattheSFMOMA,andanevensmallerkitcheninourBrooklynroastery.Wehavedifferentmenusforeachandadelightfulcrewofbakerswhomakebeautifulthings,buttheonecommonthreadisthateverypastrywemakeisdesignedtopairdeliciouslywithacupofcoffee.
You’llfindrecipesforalotofthosepastries,frombreakfasttreatstoaversionofthemacaronsthatoncegaveJamesgoosebumps,inthefollowingpages.YouwillalsoseeaselectionofthesavorybreakfastandlunchdishesweserveattheMintPlazacafé,aswellasafewrecipesfromfriendswhohavecomeupwithinventivewaystocookwithourcoffee.Justasinmakingcoffee,thereareaninfinitenumberofsmallvariablesin
cookingthatcanaffectyourresults,fromtechniquestoequipmenttoingredients,andhowthey’remeasured.Beforeyougetstarted,hereareafewpointerstokeepinmind.—C.F.
Equipment
Allofourrecipesarewrittenwiththeassumptionthatyouhaveastandmixer.Mosthavebeentestedwithahandmixerand,insomecases,withjustawoodenspoonandabowl,andinallcasestheycameoutquitewell.Ifyouaren’tusingastandmixer,letyourintuitionandexperiencewithyourequipmentguideyou.Ovensareallsodifferentthatitwouldbeimpossibleformetogiveperfectly
accuratebakingtimesthatwouldworkineveryhomekitchen.Thankstomygroupofhomerecipetesters,theserecipesweremadeinavarietyofovens:myoldWedgewoodstoveathome,newovenswithspot-ontemperatures,convectionovens,andeventoasterovens.Asexpected,bakingtimevariedforeach,sousingthevisualcuestoassesswhenbakedgoodsaredoneisthemostfail-safewaytogo.OneofthemostexcitingdevelopmentsformeasahomebakerwaswhenI
realizedthatIdidn’thavetofollowinstructionsaboutwhattypeofpantoputmycakeinorwhatsizetomakemycookies.WhatI’vespecifiedintheserecipesiseitherhowwemakethematBlueBottleorhowIthinktheywouldbeeasiestforyoutomakeathome.Soyouhaveanunderstandingofhowtosuccessfullyexecuteeachrecipe,IsuggestyoufirstmakeitasIspecify.Butlet’ssay,forexample,youhavesomefriendscomingoverforSundaybrunchinthegarden,andyoudon’twanttobebotheredwithcuttingandservingacake;goaheadandmaketheFruitBuckleassmallcupcake-sizeindividualcakes.Ofcourse,you’llhavetoadjustthebakingtimetoaccountforthesmallercakes,buthavingpreviouslymadethecakeinalargepan,youcaneasilyusevisualandothercuestocheckfordonenessinthesmallercakes.Aslongasyou’rewatchingandpayingattentiontothecues,youcanvarythesizeofcookiesorbakingpansandhandlethepeculiaritiesofyourovenwithgrace.Oneofthegreatestkitchengadgetsyoucanhaveisathermocouple(shown
below).Athermocoupleisanelectronictemperaturesensorthatcanbepurchasedatthehardwarestore,andistypicallyusedinscienceandindustryfortestingthetemperatureofovensandairconditioning.They’refairlyinexpensive,absolutelyaccurate,andveryeasytouseandclean.Iusemineforverifyingmyoventemperatureandfortakingtemperaturereadingsonsugarsyrupsandothertemperature-sensitiverecipes,suchasHomemadeYogurt.It’saninvaluableandextremelyaccuratetoolthatisworthinvestinginforbothbakingandcoffeepreparation.
WeightMeasurements
WhileIlovemythermocouplefortemperaturemeasurementstoatenthofadegree,Ilovemypartialgramscaleevenmorebecauseitmeasurestoahundredthofagram.AllthreeBlueBottlepastrykitchensareequippedwiththreetypesofdigitalscales:onethatweighsupto5,000fullgrams(5kg,or11lb),onethatweighsupto2,000grams(2kg,or4.4lb)tothehundredthofagram,andonemeasuresonlyupto140grams(4.9oz)butisthemostaccurateforsmallmeasurements,suchasforspices.AsRoseLevyBeranbaum,thelegendaryauthorofTheCakeBible,saidinreferencetowhether1gramreallymakesadifferenceintheendresult,“Ifonestartsbecominglax,theconceptof‘willitreallymakeadifference’soonwouldbetransferredtootherthingswhereitmightindeedmakeadifference.Beingexactinmeasuringisagoodapproachtolife.”Allofthatsaid,Ihaven’tincludedtheweightsforsmallamountsinthisbook.
Forhome-sizerecipes,thesesmallquantitiescanbemeasuredmoreaccuratelyinteaspoonsandtablespoonsthanonmostscales.ButIhaveincludedweightsforeverythingelse,andusingweightmeasurementswillhelpensurethatyoutoachievethebestresultswhenbaking.Rose’sconversionchartinTheCakeBiblehasbecomeastandardforweight-to-volumeconversions,andhervaluesarewhatIhaveusedhere.
ANoteaboutMeasuringFlourbyVolume
Ofalloftheingredientsintheserecipes,flouristhetrickiesttomeasureaccuratelybyvolume,yetitisalsooftenthemostcrucialforsuccessinapastry.Forall-purposeflour,Iusetheconversionof140grams(4.9oz)percup—slightlymorethanRose’s135grams(4.8oz).Thisisbasedonusingthedipandsweepmethodofmeasuringacupofflour.Youscoopa1-cupmeasuredirectlyintotheflourandthensweepwithaknifetolevel.Thisfillsthecupwithupto20moregramsofflourthanifyouspoontheflourintothecup.Ifthefearofusingwildlyinaccurateamountsofflourisn’tenoughforyouto
gooutandbuyadigitalgramscale,thenconsiderthereducednumberofdishesyouwillneedtowash.Whenyouweighingredients,allyouneedisabowlortwoandascale;youwon’tneedtodirtyseveraldrymeasuringcupsplusyourliquidmeasuringcup,andneveragainwillyouquestionwhetheryouneedtochopnutsbeforemeasuringorleavethemwhole.AsGertrudeSteinmighthavesaid,agramisagramisagram.
Ingredients
Unlessspecificallystatedintherecipe,allingredientsshouldbeatroomtemperature,especiallybutterandeggs.Toquicklygetbuttertoroomtemperature,cutitintosmallpiecesandletitsitinawarmspotinthekitchenforabout10minutes.Toquicklygeteggstoroomtemperature,placethewholeeggs(intheirshells)inasmallbowl,coverwithlukewarmwater,between90°Fand100°F(32°Cand38°C),andletstandforabout10minutes.Forrecipeswhereyoufirstcreambutterandsugarandthenaddeggs,usingingredientsatroomtemperaturewillbewhatensuresaperfectlyemulsifieddoughorbatter.Usestandardlargeeggs,weighingapproximately50grams(1.8oz)perwhole
egg(outofitsshell).Whenchoosingchocolate,optforsomethingdarkthatyouwouldlovetoeatonitsown,withacacaolevelofatleast60percent.Regardingsalt,Ilikemysweetsonthesaltierside,oftenwithlargergrainstogiveoccasionalunexpectedhitsofsalt.Koshersaltisthedefaultintheserecipes,andIspecifyMaldonbrandseasaltwhenlargergrainsarepreferable.(Seemoreonthedifferencesinbetweentypesofsaltandhowtosubstituteifyoudon’thavethetypecalledforinyourcupboard.)Beyondtheseconsiderations,therestisentirelyuptoyou.Ichoosetobake
withorganicdairy,eggs,andflours,andItrytosupportlocalpurveyorswheneverpossible,bothathomeandinourproductionkitchens.Althoughtheseproductsareabitmoreexpensive,Ithinktheyyieldasuperiorresult.Iencourageexperimentingwithspicesandoccasionallyotheringredients,andIoftenoffersuggestionsinthisregard.Pleaseseeideasforsimplesubstitutionsthatwillpersonalizetheserecipestosuityourtastes.Goforth:bake,cook,anddrinkcoffee!Itismyhighesthopethatyouenjoy
theprocessalmostasmuchasthefinalproducts.
WithYourMorningCoffee
BrownSugarandWinterSpiceGranolaHomemadeYogurtLiègeWafflesZachteWaffles
StrawberryBucklewithLemon-PistachioStreuselStoutCoffeeCakewithPecan-CarawayStreusel
PoachedEggsonToastCatalanEggswithBraisedGreensandTomatoSauce
BlueBottleBenedict
BrownSugarandWinterSpiceGranola
BrownSugarandWinterSpiceGranola
MAKES12TO15SERVINGS/HANDS-ONTIME:25MINUTESFROMSTARTTOFINISH:2HOURS,30MINUTES
ItwouldbequiteastretchtocallBlueBottle’sgranolahealthfood.Saltyandsweetandbrokenintobigslabs,itissweetenedwithbrownsugarsyrupanddelicatelyspicedwithcinnamonandnutmeg.Thisrecipeincludesasomewhatgenerousmeasureofcoarseseasalttomakeitutterlycrave-worthy.It’sgreatservedwithmilk,fantasticwithyogurt(especiallyHomemadeYogurt),andstupendouswithfruit.Thelong,slowbakingatalowtemperaturegentlycookstheoatsandnutsandresultsinatexturethat’sbothtenderandcrunchy.Withtheheavenlysmelloftoastingnuts,cinnamon,andnutmeg,you’llfindithardtoleavethegranolaalonewhileit’sintheoven.Butbepatientandbakeit,withoutstirring,untilcrunchyanddry;thisisthekeytocreatingbigchunkssuitableforsnacking.Thisrecipemakesafairlylargebatchsize.Itcaneasilybehalved,but
betweenthetwo-plushoursofbaketimeandthelongstoragelife,Ithinkit’sjustaswelltomakeabigbatch.
1½cups(11.5oz/325g)packedlightbrownsugar⅓cup(80ml/80g)water4cups(14oz/400g)rolledoats1½cups(6oz/170g)walnuts,coarselychopped1½cups(6oz/170g)pecans,coarselychopped1teaspoonfreshlygroundcinnamon1teaspoonfreshlygroundnutmeg¾teaspoonMaldonseasalt⅓cup(80ml/71g)canolaoil2½teaspoonsvanillaextract
Preheattheovento250°F(120°C).Inasmallheavysaucepan,combinethebrownsugarandwater.Cookover
medium-highheat,stirringconstantly,untilthesugariscompletelydissolvedandthemixturecomestoaboil.Letcooltoroomtemperature.Inalargebowl,combinetheoats,walnuts,pecans,cinnamon,nutmeg,and
saltandmixwell.Addtheoilandvanillaextracttothebrownsugarsyrupandstiruntil
thoroughlycombined,thenpourovertheoatmixture.Mixwellwithyourhands,
thoroughlycombined,thenpourovertheoatmixture.Mixwellwithyourhands,untilthoroughlycombinedanduniformintexture;itwillbemessy,butyourhandsarethebesttoolforthejob.Transfertoarimmed13by18-inch(33by46-cm)bakingsheetandpatdown
inanevenlayer;itwillbethickbutshouldn’tbehigherthantherimofthepan.Bakefor75minutes.Removefromovenandusealargemetalspatulatoflip
thegranola,keepingitinaslargeofchunksaspossible.Returnthegranolatotheovenandbakeforabout60minutes,untilcompletelydryandnolongeratallsoftifyoutakeabite.Letcoolbeforeserving.Storedinatightlysealedcontaineratroomtemperature,thegranolawillkeep
for2weeks.
HomemadeYogurt
HomemadeYogurt
MAKESABOUT8SERVINGS/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:10HOURS,30MINUTES
JamesandIlovetarthomemadeyogurt,andwemaketwoquartsofiteachweekforourbreakfastsathome.Atypicalmorningatourhouselookslikethis:theNewYorkTimesspreadoutoverthetable,JamesinhisBlueBottlepajamas,acappuccinoforhim,apotofteaforme,andabigbowlofyogurtforeachofus,usuallytoppedwithhomemadegranola,orwithfreshfruitfromthefarmers’marketandchoppedalmonds.Makingyogurtisaneasyweeklyritual,butbesuretostarttheprocesswhenyourovenoranotherwarmspotwillbeavailableforsixhours.Althoughtheprocessrequiresverylittleequipment,accuratetemperaturesare
crucialtoasuccessfuloutcome,soyoudoneedakitchenthermometer.Themicroorganismsthatturnliquidmilkintocreamyyogurtwilldieattemperaturesabove120°F(49°C).Soonceyouaddyourstarteryogurt,makesurethetemperatureofthemixtureneverrisesanyhigherthanthis.Becausetherearenoemulsifiersorgellingagentsinhomemadeyogurt,it
generallyisn’tasuniformintextureasstore-bought.However,itispure,simple,tangy,andmoresatisfyingthananycommercialyogurtI’veevertried.
4cups(945ml/968g)wholemilk2tablespoonsplainyogurtwithlivecultures
Inaheavymediumsaucepan,heatthemilkovermediumheattojustbelowboiling,between180°Fand190°F(82°Cand88°C).Removefromtheheatandletcoolto110°F(43°C).Placetheyogurtinasmallbowl,thenadd¼cupofthe110°F(43°C)milk
andwhiskuntilsmoothandthoroughlycombined.Addthismixtureintotheremainingwarmmilk,andwhiskthoroughly.Pourtheyogurtintoaliddedheatproofcontainer,suchasa1-quart(945ml)
Masonjarormultiplesmallerjars,orthecontainersofayogurtmaker.Ifusingayogurtmaker,followthemanufacturer’sinstructions.Otherwise,
puttheyogurtinawarmplace,suchastheovenwithonlythepilotlightlitoratopanelectricheatingpadsettomediumandcoveredwithatowel.Theidealtemperatureisbetween100°F(38°C)and105°F(41°C).Ifnotusingayogurt
temperatureisbetween100°F(38°C)and105°F(41°C).Ifnotusingayogurtmaker,checkthetemperatureofthemixtureoccasionallyandmakesureitdoesn’texceed120°F(49°C).Letsitforabout6hours—lessforaflavorthatisn’tastart,andlongerforaflavorthat’smoretart.Refrigerateforatleast4hours,untilcool,orideallyovernightbeforeserving.
Storedinasealedcontainerintherefrigerator,theyogurtwillkeepfor1week.
LiègeWaffles
LiègeWaffles
MAKESABOUT6WAFFLES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:2HOURS
TheseBelgian-stylewafflesaremadetoorderandservedpipinghotatourFerryBuildingcafé.BecausetheFerryBuildingisstillanactivetransitcenter,aswellasaquickstopoverforFinancialDistrictlunches,shoppersareoftenintoomuchofahurrytositandenjoyawafflebreakfast.TheLiègewaffle,withitscaramelizedcrustthatmakessyrupunnecessary,istheperfectportablebreakfastorsweetsnack.StuartBrioza,ourgoodfriendandsavorymenuadviser,createdthisrecipewhenhefoundourdusty,unusedwaffleiron,whichhadbeenimportedfromBelgiumandrewiredbyourespressotechArnoHolschuh,sittinginstorage.ThatformerlyabandonedappliancehasbecomeanobjectofobsessionformanyFerryBuildingcustomers.
SUBSTITUTIONS:1teaspoonvanillaextractcanbesubstitutedforthevanillabean.All-purposeflourcanbesubstitutedforthepastryflour.
1¼teaspoonsactivedryyeast,or1½teaspoonsfreshyeast¼cup(60ml/60g)lukewarmwater,between90°Fand100°F(32°Cand38°C)½cup(4oz/113g)unsaltedbutter¾cup(3.7oz/105g)pastryflour⅔cup(3.2oz/91g)all-purposeflour1tablespoongranulatedsugar,plusmoreforsprinkling½teaspoonMaldonseasalt5eggs(8.75oz/250g),atroomtemperature1vanillabean3tablespoonspearlsugar(seeNote)
Inasmallbowl,combinetheyeastandwaterandletsitfor5minutes.Meltthebutterandletcooltoabout115°F(46°C).Siftthefloursand
granulatedsugarintoaseparatelargebowl.Stirinthesalt.Cracktheeggsintoamediumbowl.Splitthevanillabeaninhalf,scrapethe
pulpintotheeggs,andwhiskvigorouslyuntilwellblended.Addtheeggmixturetotheflourmixture,alongwiththeyeastandmeltedbutter.Whiskuntilsmooth.Coverthebatterwithplasticwrapandletrestuntildoubledinsize,1hour,or
refrigerateovernight.Gentlymixthepearlsugarintothedoughandletrestfor15minutes.Preheat
Gentlymixthepearlsugarintothedoughandletrestfor15minutes.PreheataBelgian-stylewafflemakertomedium-highheat.Scoop½cupto¾cup(120mlto150ml)ofthebatterintothewafflemaker
andsprinkleabitofgranulatedsugarontop.(Amountsofbattercanvarybetweenwafflemakers;erronthesmallersideuntilyouknowhowmuchmakestheperfectwaffle.)Cookuntiltheindicatorlightgoesofforuntilbrownedandcrisp.Serveimmediately.
NOTE:Pearlsugariscompressedbeetsugarthatlooksabitlikerocksalt.Ithasa veryhighmeltingpoint,whichmakes it staywholewhile baking, addinganextracrispnesstothewaffles.
ZachteWaffles
MAKES6TO7WAFFLES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:30MINUTES
WeservethesebigbutterywafflesattheMintPlazacafé.UnliketheLiègeWaffles,whicharedesignedtobeeatenon-the-go,thesesoftandtenderwafflesaremeanttobeslatheredwithbutterandmaplesyrupandenjoyedatthebreakfasttable,coffeeinhand,onaslowweekendmorning.TheideatoservewafflescamefromatriptoTanakaBar,anincredibletwenty-four-hoursiphoncoffeecaféinKyoto,whereaphoto-illustratedwafflemenuispresentedalongsidethecoffeemenu.ThereisnodrunkpersonmoredignifiedthanayoungJapanesemaninTanakaBarat6a.m.,cladinaperfectlytailoredbluesuitandtie,eatingawaffleanddrinkingasiphoncoffee,tryingtosoberupintimeforthetraintowork.
SUBSTITUTIONS:½teaspoonvanillaextractcanbesubstitutedforthevanillabean.
2½cups(12.3oz/350g)all-purposeflour½cup(3.5oz/100g)sugar2teaspoonsbakingpowder½teaspoonkoshersalt2eggs(3.5oz/100g),atroomtemperature2cups(475ml/484g)half-and-half½vanillabean7tablespoons(3.5oz/100g)unsaltedbutter,melted,plussoftenedbutterforservingMaplesyrup,forserving
Inalargebowl,combinetheflour,sugar,bakingpowder,andsaltandmixwell.Inamediumbowl,combinetheeggsandhalf-and-halfandwhiskvigorously
untilwellblended.Splitthevanillabean,scrapethepulpintotheeggmixture,andwhiskuntilthevanillaseedsareevenlydistributed.Addtotheflourmixtureandstirjustuntilevenlycombined.Gentlystirinthemeltedbutter.Preheatawaffleirontomedium-highheat.Cookeachwaffleuntilthe
indicatorlightgoesofforuntilbrownedandcrisp.Serveimmediatelywithsoftenedbutterandmaplesyrup.Wafflesarethemostdelicious,andhavethecrispiestexterior,wheneatenhotfromtheiron.Ifeatingwithagroup,thewafflescanbeheldina200°F(93°C)ovenuntilallofthewafflesarefinished,
wafflescanbeheldina200°F(93°C)ovenuntilallofthewafflesarefinished,buttheexteriorwon’tbeasperfectlycrisp.Anyleftoverscanbecooledcompletely,storedinazipperedfreezerbag,and
frozenforupto1month.Reheattheminthetoasterforaneasyweekdaybreakfast.
StrawberryBucklewithLemon-PistachioStreusel
StrawberryBucklewithLemon-PistachioStreusel
MAKESONE9-INCH(23CM)CAKE;SERVES6TO8/HANDS-ONTIME:45MINUTES
FROMSTARTTOFINISH:1HOUR,45MINUTES
JamesisveryproudtohaveapastrydepartmentatBlueBottleCoffee.Helovesthatmakingourownfoodgivesuscontroloverthecustomer’sentireexperience.HehasmadeabigdealaboutnothavingwhathecallsaPBM(perfunctorybranmuffin)onhisshelves.Well,itturnsoutthatmanypeoplereallyliketohaveamuffinforbreakfast,andcustomerswhocameinexpectingtofindoneinthepastrycaseweredisappointedthatwedidn’thaveanythingresemblingamuffin.Knowingfullwellthat“muffin”isaeuphemismfor“cakeforbreakfast,”Idecidednottohideit—Idevelopedabuttery,fruit-basedcakethatweserveinanelegantpapercup.AbuckleisatraditionalAmericancake,essentiallyacoffeecakewithfruit,
usuallyblueberries.Legendhasitthatyou’resupposedtopilesomuchstreuselontopofthecakethatitbucklesduringbaking,creatingaravineoffruitandstreuselgoodnessthroughthecenterofthecake.I’veneveractuallyseenabucklebuckle,butwhenmakingthisrecipeathome,Iliketobakeitasonelargecake,whichincreasesthesurfacearea(and,therefore,chancesofbuckling)andreassuresJamesthatitisacoffeecake,notamuffin.
SUBSTITUTIONS:Thebuckleallowsustoshowcaseseasonalfruitinourpastrycases;forexample,atraditionalblueberrybucklewithvanilla-almondstreuselinthespring;araspberryandpeachbucklewithlemon-pistachiostreuselinthesummer;pumpkinbucklewithspicedwalnutstreuselintheautumn;oraroastedmandarinbucklewithpecanstreuselinthewinter.Substituteanequalamountofanyfruitforthestrawberries.Substituteanynutforthepistachios,andaddanytypeofcitruszesttothestreusel.Forapumpkinbuckle,substitute¾cuppureedroastedpumpkinorotherwintersquash(seeNote)forthefruit,andadd¼teaspooneachofgroundnutmegandcinnamontotheflourmixturewhenmakingthecake.
STREUSEL6tablespoons(3oz/85g)coldunsaltedbutter
1cup(4.9oz/140g)all-purposeflour½cup(3.5oz/100g)sugar¾teaspoonkoshersaltFinelygratedzestof1lemon½cup(2.7oz/76g)unsaltedshelledpistachios,coarselychopped
CAKE1cup(4.9oz/140g)all-purposeflour1teaspoonbakingpowder11tablespoons(5.5oz/156g)unsaltedbutter,atroomtemperature¾cup(5.3oz/150g)sugar¾teaspoonkoshersalt2eggs(3.5oz/100g),atroomtemperature1teaspoonvanillaextract1cup(4.7oz/133g)strawberries,cutintobite-sizedpieces
TOMAKETHESTREUSEL,cutthebutterintosmallchunksandletsitatroomtemperaturefor5minutes.Inthebowlofastandmixerfittedwiththepaddleattachment,combinethe
flour,sugar,salt,andzest.Addthebutterandmixonlowspeeduntilthemixtureresemblescoarsebeachsand,about2minutes.Addthepistachiosandmixjustuntilthestreuselbeginstoclumptogetherandlooklikegravel,beingcarefulnottoletitcometogethertoformadough.Ifnotusingthestreuselrightaway,storeitinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.
TOMAKETHECAKE,preheattheovento350°F(175°C).Butterandflourthebottomandsidesofa9-inch(23cm)springformpan.Sifttheflourandbakingpowderintoasmallbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
onlowspeeduntilsmooth,1to2minutes.Addthesugarandsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Inasmallbowl,combinetheeggsandthevanillaextractandwhisk
vigorouslyuntilwellblended.Withthemixeronmediumspeed,addtheeggmixtureveryslowly,ina
steadystream,andmixuntilwell-incorporatedandverysmooth,about30seconds.Scrapedownthesidesofthebowl,thenmixonmediumspeedfor30moreseconds.Scrapedownthesidesofthebowl,thenaddtheflourmixture.Mixonlow
speedjustuntiluniformintexture.Usearubberspatulatogentlyfoldinthefruituntilevenlyincorporated.
TOASSEMBLEANDBAKE,pourthebatterintothepreparedpan,smoothitwithanoffsetorrubberspatula,andsprinklethestreuselevenlyoverthetop.Bakefor55to60minutes,untilthestreuselisdryandgoldenandthebuckleisfirmandspringsbackwhengentlypressedinthecenter,rotatingthepanmidwaythroughthebakingtime.Letthecakecoolinthepanonawirerackfor30minutes,thenremovefrom
thepan.Servewarmoratroomtemperature.Storedinacoveredcontaineratroomtemperature,itwillkeepforupto3days.
NOTE:Tomake pumpkin puree, preheat the oven to 375°F (190°C).Halve anediblevarietyofpumpkinoranacorn,kabocha,curry,orbutternutsquashandscoopouttheseeds.Putthehalvesfacedownonanoiledbakingsheetandbakefor about 45 minutes, until the squash collapses and is easily pierced with aknife.Letcooluntilitcanbehandledsafely,thenscrapeoutthepulp.Mashorprocess in a food processor until smooth. For a quicker, if less distinguishedpuree,it’sfinetouseunsweetenedcannedpumpkinpuree.
StoutCoffeeCakewithPecan-CarawayStreusel
StoutCoffeeCakewithPecan-CarawayStreusel
MAKESONE9-INCH(23CM)COFFEECAKE;SERVES6TO8/HANDS-ONTIME:45MINUTES
FROMSTARTTOFINISH:3HOURS,45MINUTES
Forour2009BlueBottlecompanyholidayparty,myfriendNicoleKrasinski,pastrychef–owneroftheincredibleSanFranciscorestaurantStateBirdProvisions,madeusawonderfulcakewithstoutbeerandoats.Itcouldhavebeenthefactthattherewasbeerinthecake,andourstaffcanbealmostasnerdyaboutbeerastheyareaboutcoffee,buttheroomwasmoreatwitteraboutthatdessertthananythingIhadevermadeforthem.Witharoomfullofcoffeeexpertsgivingtheirthumbs-up,Irealizedthatitmightbeanidealpairingwithcoffee.IaskedNicoleifshewouldsharetherecipeandallowmetomodifyitasacoffeecaketoserveatourshops,andshegraciouslyagreed.I’mpartialtoputtingstreuselonjustaboutanything,butIwasstumpedabout
whatadditionalflavorIcouldaddinthestreuseltocomplementthisalreadycomplexcake.IwenttomydrawerofspiceinspirationandfoundabagofbeautifulcarawayseedsthatIhadbeenhopingtouseinadessert.Thiswasit!Thepecansaddatoastyrichnessthatkeepsthecarawayfromevokingtheflavorofapastramisandwich,andthebrownsugarissweetandcomforting.Whenthiscakeisonthemenu,weuselocalstouts—eitherMagnoliaBreweryStoutofCircumstanceinSanFrancisco,orBrooklynBrewery’sBlackChocolateStoutinNewYork.Irecommendadark,richstoutorporterandencourageyoutousealocalbeerifyoucan.Keepinmindthatthestout,oats,andcurrantsneed2hoursofsoakingtime
beforemakingthecake,soyou’llneedtoplanahead.
STREUSEL7tablespoons(3.5oz/100g)coldunsaltedbutter1cup(4.9oz/140g)all-purposeflour¼cup(1.8oz/50g)granulatedsugar¼cup(1.9oz/54g)packedlightbrownsugar2teaspoonscarawayseeds¾teaspoonkoshersalt1¼cups(5oz/142g)pecans,chopped
CAKE
1cup(240ml/240g)stoutbeer1cup(3.5oz/100g)rolledoats¼cup(2oz/57g)currants1½cups(7.4oz/210g)all-purposeflour1teaspoonbakingsoda½cup(4oz/113g)unsaltedbutter,atroomtemperature1cup(7.1oz/200g)granulatedsugar1cup(7.7oz/217g)packedlightbrownsugar1¼teaspoonskoshersalt2eggs(3.5oz/100g),atroomtemperature
TOMAKETHESTREUSEL,cutthebutterintosmallchunksandletsitatroomtemperatureforabout5minutes.Inthebowlofastandmixerfittedwiththepaddleattachment,combinethe
flour,granulatedsugar,brownsugar,carawayseeds,andsalt.Addthebutterandmixonlowspeeduntilmixtureresemblescoarsebeachsand,about2minutes.Addthepecansandmixjustuntilthestreuselbeginstoclumptogetherandlooklikegravel,beingcarefulnottoletitcometogethertoformadough.Ifnotusingthestreuselrightaway,storeinanairtightcontainerintherefrigeratorforupto3daysorinthefreezerforupto1month.
TOMAKETHECAKE,2hoursbeforeyoubeginmixingthecake,combinethestout,oats,andcurrantsinabowlorliddedcontainerandmixwell.Coverandsetasideatroomtemperaturefor2hours.Drainthemixture,reservingtheliquid.(Youcanalsodothisstepupto1dayahead;soakfor2hours,thendrainandstorethestoutandthesoakedingredientsinseparatecoveredcontainersintherefrigerator.)Preheattheovento350°F(175°C).Butterandflourthebottomandsidesofa
9-inch(23cm)springformpan.Sifttheflourandbakingsodaintoasmallbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
onlowspeeduntilsmooth,1to2minutes.Addthegranulatedsugar,brownsugar,andsalt,andmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Inasmallbowl,whisktheeggsuntilthewhitesandyolksarecompletely
combined.Withthemixeronmediumspeed,addtheeggmixtureveryslowly,ina
steadystream,andmixuntilwell-incorporatedandverysmooth,about30seconds.Scrapedownthesidesofthebowl,thenmixonmediumspeedfor30moreseconds.Scrapedownthesidesofthebowl,then,withthemixeronlowspeed,
Scrapedownthesidesofthebowl,then,withthemixeronlowspeed,alternateaddingtheflourinthreeadditionsandthereservedstoutintwo,beginningandendingwiththeflour.Mixjustuntilcombined.Witharubberspatula,gentlyfoldintheoatsandcurrantsuntilevenlycombined.
TOASSEMBLEANDBAKE,pourthebatterintothepreparedpan,smoothwithanoffsetorrubberspatula,andsprinklethestreuselevenlyoverthetop.Bakefor55to60minutes,untilthestreuselisdryandgoldenandthecakeisfirmandspringsbackwhengentlypressedinthecenter,rotatingthepanmidwaythroughthebakingtime.Letthecakecoolinthepanonawirerackfor30minutes,thenremovefrom
thepan.Servewarmoratroomtemperature.Storedinacoveredcontaineratroomtemperature,thecoffeecakewillkeepforupto3days.
PoachedEggsonToast
PoachedEggsonToast
MAKES2TO4SERVINGS/HANDS-ONTIME:15MINUTESFROMSTARTTOFINISH:15MINUTES
ForBlueBottle’sfirstsixyearsinbusiness,comingtooneofourretaillocationsmeantstandingoutdoorswhiledrinkingyourcoffee,whetheratthefarmers’marketorattheHayesValleykiosk.Whenplanninghisfirstcafé,locatedonadiceystreetbehindSanFrancisco’shistoricMintbuilding,JamesenvisionedacivilizedplacewithJapanesecoffee-makingequipmentandasimplefoodprogrambuiltaroundpoachedeggsontoast.Andthisturnedouttobeawildlysuccessfulidea.Thecafé’stinykitchen,withitstwoinductionburnersandsingleconvectionoven,producesmorepoachedeggsthanwecouldhaveimagined.Inourfirstthreeyearsthere,weestimatethatourcooks,brothersAngélandEnriqueArgüello,madeasmanyassixtythousandpoachedeggsinthisrudimentarykitchen,eachoneperfectlycooked.Intheirmethod,theeggsarepoachedinjust-boiledwaterthat’sbeenremovedfromtheheat,soyoudon’thavetokeepaneyeonthesimmeringwater.Becarefulnottocrowdthewaterwithtoomanyeggs,orthetemperaturewilldropandtheywillbeunderdone.
POACHEDEGGS4eggs2tablespoonswhitevinegarorwinevinegarKoshersalt
Butter,atroomtemperature2to4thickslicesofbread,toasted(seeNote)Freshlygroundblackpepper
Crackeacheggintoitsownsmallbowlorramekin.Put4inches(10cm)ofwaterinalarge,widesaucepanwithatight-fittinglid.
Addthevinegarandapinchofsalt.Bringtoarollingboil,thenturnofftheheat.Immediately,carefullysliptheeggsintothewater,makingsurethere’sabout2inches(5cm)ofspacebetweenthem.(Ifthereisn’tenoughroom,cooktheeggsinbatches,bringingthewaterbacktoaboilbeforeaddingneweggs.)Coverandletsituntilthewhitesarecookedandtheyolksarerunny,3to3½minutes.Gentlylifttheeggsoutofthepanwithawideslottedspoonanddrainwell.Butterthetoastandtopeachslicewith1or2eggs.Seasonwithsaltand
pepperandserveimmediately.
pepperandserveimmediately.
NOTE:At theMint Plaza café, we use Sweet Loaf bread from the Bay Area’sAcme Bread Company. It’s a simple white bread that, when cut thickly andtoasted lightly, has a tender crispness and soft interior. I recommend using afreshloaforbaguettefromyourlocalbakery,butthisrecipeisflexibleandyoucanuseanytypeofbreadyoulike.
CatalanEggswithBraisedGreensandTomatoSauce
MAKES4SERVINGS/HANDS-ONTIME:50MINUTESFROMSTARTTOFINISH:50MINUTES
Inadditiontopoachedeggsontoast,theMintPlazacaféoffersthisseasonalbreakfastdish,alsofeaturingpoachedeggs.Thisisawintertimefavoriteofourson,Dashiell,andwecouldn’tbemoreproud.Thesightofaneight-year-oldgobblingdowndarkleafygreensissurelyeveryparent’sdream.
TOMATOSAUCE3tablespoonsextra-virginoliveoil1clovegarlic,minced1(14oz/400g)cantomatopuree,orabout1½cups(355ml)pureedfreshtomatoesKoshersaltFreshlygroundblackpepper
GREENS¼cup(60ml/54g)extra-virginoliveoil2teaspoonsunsaltedbutter,atroomtemperature1½pounds(680g)chard,chicory,kale,escarole,oracombination,cutintoribbonsabout1inch(2.5cm)thickKoshersaltFreshlygroundblackpepper
4poachedeggsGratedhardcheese,suchasParmesan,PecorinoRomano,orIdiazábal,forgarnish
TOMAKETHETOMATOSAUCE,heattheoliveoilinamediumnonreactiveskilletovermedium-lowheat.Addthegarlicandsautéuntilaromatic,about30seconds,thenaddthetomatopureeandcook,stirringoccasionally,untilthetomatoestasteandsmellsweetandlessacidic,about20minutesforcannedtomatoesor10minutesforfresh.Seasontotastewithsaltandpepper.
TOMAKETHEGREENS,heattheoilandbutterinalargesaucepanovermedium-highheat.Carefullyaddthegreens,watchingoutforpoppingoil.Ifusingamixtureofgreens,startwiththesturdiergreens,suchaskale,andaddmoretendergreens,suchaschard,aminuteortwolater(escaroletakesevenlesstime).Stirtowiltthegreensevenlyandmakemorespaceformoregreens.Cookuntilthegreensareemeraldgreenandwiltedbutstillcrunchy,5to7minutes.
Seasontotastewithsaltandpepper.
TOASSEMBLE,dividethegreensevenlyamong4plates,makinganestoneachplate.Putapoachedeggontop,seasonlightlywithsaltandpepper,thenspoonthetomatosauceoverthetopofeach.Sprinklethecheeseoverthetopandserveimmediately.
BlueBottleBenedict
MAKES4SERVINGS/HANDS-ONTIME:45MINUTESFROMSTARTTOFINISH:45MINUTES
InthetraditionofmodifyingtheBenedicttofityourlocale(suchaseggsFlorentine,countryBenedict,orevenhuevosBenedict),we’vemadeourownversionofthisclassictoserveattheMintPlazacafé.InplaceoftheEnglishmuffin,weusethickslicesofAcmeBread’sSweetLoaf,andinsteadofhollandaise,thisrecipeutilizesabéchamelsauce.AlthoughIlovethetangyrichnessofahollandaise,arichgravylikebéchamelpairsperfectlywiththemaple-curedhamweusefromPratherRanchMeatCompany.FallingsomewherebetweentheclassiceggsBenedictandacountryBenedict,thisbreakfastisperfectlySanFrancisco.Thesaucecanbemadeafewhoursahead;keepitatroomtemperatureuntilreadytouse,thengentlyreheatit.
BÉCHAMEL5tablespoons(2.5oz/70g)unsaltedbutter,atroomtemperature1cup(7oz/198g)dicedshallots1tablespoonwhitewine1cup(240ml/242g)wholemilk1cup(240ml/242g)half-and-half1bayleafKoshersaltFreshlygroundpepper1½tablespoonsall-purposeflour
4large,thickslicescountry-stylebread,about1½inches(4cm)thick,toasted4slicescuredham½cup(2oz/57g)gratedGruyèrecheese,forgarnish8poachedeggs
TOMAKETHEBÉCHAMEL,melt3tablespoonsofthebutterinaheavymediumsaucepanovermedium-lowheat.Addtheshallotsandsautéuntilfragrantandtranslucent,3to5minutes.Addthewinetodeglazethepan,thencookthealcoholofffor1to2minutes.Addthemilk,half-and-half,andbayleafandseasonwithsaltandpepper.Cook,stirringfrequently,untilbarelysimmering;don’tletthemilkscaldorboil.Decreasetheheattolowandcook,stirringoccasionally,forabout10minutestoinfusethemilkwiththeflavoroftheshallots.Strainthroughafine-meshsieve,discardingtheshallotsandbayleaf,
andsetaside.Inthesamepan,heattheremaining2tablespoonsofbutterovermedium-low
heatuntilallofthewaterinthebutteriscookedoff,about5minutes.Whiskinflourtoformasmoothpasteandcook,whiskingoften,untilbrowned,3to4minutes.Becarefulnottoburnthemixture.Slowlyaddthemilkmixturewhilewhiskingconstantly;ifyouaddthemilktooquicklyordon’twhiskconstantly,thesaucewon’tthicken.(Ifitdoesn’tthicken,brieflybringtoasimmer,whisking,thenremovefromtheheat.)Seasonwithsaltandpeppertotaste.
TOASSEMBLE,putthetoastonservingplates,andtopeachwithasliceofthehamand2eggs.Pourthebéchameloverthetop,distributingitevenly,thensprinkle2tablespoonsoftheGruyèreovereachserving.Serveimmediately.
PerfectforDunking
Saffron-VanillaSnickerdoodlesGinger-MolassesCookiesDouble-ChocolateCookiesSesame-AbsintheCigars
BiscottiPizzettaMadeleines
ChocolateParisianMacaronsOliveOilandRosemaryShortbread
Fennel-ParmesanShortbread
BiscottiPizzetta
Saffron-VanillaSnickerdoodles
MAKES9LARGECOOKIES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:4HOURS
Thesedefinitelyaren’ttraditionalsnickerdoodles,arelativelyplaincookiemadewithcreamoftartarthatyouwouldexpecttoseerolledincinnamonandsugar.Instead,theyhaveanunusualbutterscotchflavorfromthecombinationofsaffron,brownsugar,andvanillaandaresoftandchewy,withagoldenexterior.IadmitthatIco-optedthenamesnickerdoodleinordertoincreasesales.IoriginallycalledthemVanilla-SaffronCookies,andunderthatnamewecouldhardlygivethethingsaway.Isuspectedthattheideaofsaffroninasweettreatwasturningpeopleaway,soIdecidedtochooseacomfortingandfamiliarnametooffsetthefearofsaffron,andlurepeopleintogivingtheseatry.Sureenough,itworked.TheonlydownsideisthatnowIhavethejoboftryingtoexplainmyselfwheneverasnickerdoodlelovercatchesmylittlewhitelie!
SUBSTITUTIONS:Ratherthanuseavanillabean,youcandoublethevanillaextract.
About30threadsofsaffron(toyield⅛teaspoongroundsaffron;seeNote)½vanillabean2tablespoonsmilk2cups(9.9oz/280g)all-purposeflour1teaspoonbakingsoda½cup(4oz/113g)unsaltedbutter,atroomtemperature½cup(3.5oz/100g)granulatedsugar½cup(3.8oz/109g)packedlightbrownsugar1teaspoonkoshersalt1egg(1.8oz/50g),atroomtemperature½teaspoonvanillaextract
Crushthesaffronthreadswithamortarandpestleuntilpowderyorgrindtheminacleanspicegrinder;alternatively,youcanfinelymincethesaffron.Thefinerthepowder,themoreintensethesaffroncolorandflavorinthecookies.Splitthevanillabeaninhalfandscrapethepulpintoasmallsaucepan.Add
thevanillapod,milk,andsaffronandcookoververylowheat,justuntilbubblesbegintoformattheedges,between180°Fand190°F(82°Cand88°C).Alternatively,combinethevanillapulp,pod,milk,andsaffroninasmall
Alternatively,combinethevanillapulp,pod,milk,andsaffroninasmallmicrowavablebowl,andmicrowavejustuntilthemilkishot,20to30seconds.Coverandletsteepforabout10minutes;themilkshouldhaveasunnyyellowcolor.Sifttheflourandbakingsodaintoamediumbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
onlowspeeduntilsmooth,1to2minutes.Addthegranulatedsugar,brownsugar,andsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Removethevanillapodfromthemilk,squeezingoffanyliquidorpulp
clingingtoitbackintothemilk.Inamediumbowl,combinethemilkmixture,egg,andvanillaextractandwhiskvigorouslyuntilwellblended.Withthemixeronmediumspeed,addtheeggmixtureveryslowly,ina
steadystream,andmixuntilwell-incorporatedandverysmooth,about30seconds.Scrapedownthesidesofthebowl,thenmixonmediumspeedfor30moreseconds.Scrapedownthesidesofthebowl,thenaddtheflourmixture.Mixonlow
speedjustuntiluniformintexture.Usingarubberspatula,scrapethedoughoutintoanairtightcontaineroronto
apieceofplasticwrap.Coverthecontainer,or,ifusingplasticwrap,shapethedoughintoaroughdisk,wraptightly,andrefrigerateforatleast3hoursandupto5days.Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper
orasiliconemat.Roll¼-cup(60ml)portionsofthedoughintoballs,andplacethemonthe
bakingsheet,spacingthematleast2inches(5cm)apart.(Tomakedifferentsizesofcookies,seethesidebaronCookieSizes.)Bakeforabout16minutes,untilgoldenbutnottoodark,rotatingthepan
midwaythroughthebakingtime.Ideally,thebakedcookieswillbetallandslightlyundercookedinthecenter,andwillbuckleshortlyaftercomingoutoftheoven.(I’vefoundthatelectricovensproducethebestbuckle.)Ifthecookiesdon’tbuckle,don’tworry;they’llstillbedelicious.Letthecookiescoolonthepanfor10minutesbeforeremoving.Thesecookiesarebestwheneatenwarm,shortlyaftertheycomeoutofthe
oven.However,theycanbestoredinanairtightcontaineratroomtemperatureforupto2days.Alternatively,thedoughcanstoredinanairtightcontainerintherefrigeratorforupto5days,soconsiderbakingonlyasmanycookiesasneededandsavingtherestofthedoughtobakeanotherday.
NOTE:Saffronismostcommonlyusedinsavorycuisine.Toavoidhavingvisions
ofpaellahauntingyouasyoueatthesecookies,besuretomeasurethesaffroncarefully—there’s a fine line between just perfect and too much. When theamountofsaffroniscorrect,thebiscottishouldbesubtlyyellowincolorwithaslightcleanhoneytastethatdoesn’tnecessarilycomeacrossassaffron.
Ginger-MolassesCookies
MAKES9LARGECOOKIES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:4HOURS
Mydad,mymentorinhowtobestenjoyallthingssweet,haslongbeenknownforhavingcookiessquirreledawayinhisbedroomforemergencywitching-hourcravings.Ofallofthecookiesinhiscollection,NabiscoGingerSnapsweretheonesIconsideredthemostgrown-up,and,ofcourse,theonesIwantedtolikemostasafive-year-old.Irememberthemasincrediblyspicyandgreatfordunkinginmilkand,accurateornot,thatthirty-year-oldtastememoryislodgedinmybrain.AsmuchasIlovegingersnaps,Iwantedtocreateachewygingercookiefor
ourshops.Toachievetheidealchewy-without-being-cakeytexture,Iloadedupthesecookieswithmolassesandleftouttheeggs.BoredoftraditionalChristmasspices,Idecidedtouseblackcardamom,asmokedrelativeofthemorecommongreencardamom,foranearthyflavorevocativeofacampfire.Toroundoutandsoftenthehintofcamphorfromtheblackcardamom,I’veaddedcocoapowderforrichness,butjustasmallquantitysoitdoesn’tcreatetheimpressionofchocolate.Thesecookiesareparticularlyspicy,withtwotypesofgingerandgooddoseofblackpepper.Complexandsophisticatedwithadefinitekick,theymakemefeeljustlikemysneakyfive-year-oldself,breakingintomydad’ssecretstashofgingercookies.
SUBSTITUTIONS:Thisisdefinitelyaspicycookie,buttheflavorscanbeadjustedandtoneddownifyou’dlikesomethingwithabitlessheat.Decreasetheamountoffreshgingerandblackpepperbyhalfforalessspicybutstilldeliciouscookie.Ihighlyrecommendyoutrackdownblackcardamom,butifyoudon’thaveitonhandandwanttomakethesecookiesanyway,substitute½teaspoongroundclovesand¼teaspoongroundgreencardamom.Ifyou’reabigfanofginger,youcangoforanevenbiggergingerpunchbyadding¼cupofchoppedcandiedgingerwiththeflour.Notethatoneingredientthatshouldn’tbealteredisthemolasses—onlyuselightmolasses,alsoknownasBarbadosmolasses.Ithasthemildestflavorofanytypeofmolasses.Ifyousubstituteanothertype,itwilloverwhelmtheotherflavorsinthiscookie.
2cups(9.9oz/280g)all-purposeflour1tablespoonnatural(notDutch-processed)cocoapowder1tablespoongrounddriedginger¾teaspoonbakingsoda¾teaspoongroundblackcardamom½teaspoonfreshlygroundblackpepper½cup(4oz/113g)unsaltedbutter,atroomtemperature3tablespoons(1.6oz/45g)gratedfreshginger½cup(3.8oz/109g)packedlightbrownsugar¼cup(1.8oz/50g)granulatedsugar,plusextraforrollingthecookies½teaspoonkoshersalt½cup(5.7oz/161g)unsulfuredlightmolasses
Sifttheflour,cocoapowder,powderedginger,bakingsoda,cardamom,andpepperintoabowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
andgratedgingeronlowspeeduntilsmooth,1to2minutes.Addthebrownsugar,granulatedsugar,andsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Addthemolassesandmixuntilwellcombined.Scrapedownthesidesofthe
bowl,thenaddtheflourmixture.Mixonlowspeedjustuntiluniformintexture.Usingarubberspatula,scrapethedoughoutintoanairtightcontaineroronto
apieceofplasticwrap.Coverthecontainer,or,ifusingplasticwrap,shapethedoughintoaroughdisk,wraptightly,andrefrigerateforatleast3hoursandupto5days.Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper
orasiliconemat.Fillasmallplatewithgranulatedsugar.Roll¼-cup(60ml)portionsofthedoughintoballs,thenrolltheballsinthe
sugar.Placethemonthebakingsheet,spacingthematleast2inches(5cm)apart.(Tomakedifferentsizes,seebelow.)Bakefor11to13minutes,untilcracklyontopbutstillbesomewhatsoftto
thetouch,rotatingthepanmidwaythroughthebakingtime.Letthemcoolonthepanfor10minutes,thenremove.Thesurfacewillget
firmerastheycool.Thesecookiesarebestwheneatenthedaytheyarebaked.However,theycan
bestoredinanairtightcontaineratroomtemperaturefor2days.Alternatively,thedoughcanbestoredinanairtightcontainerintherefrigeratorfor5days,soconsiderbakingonlyasmanycookiesasneededandsavingtherestofthedoughtobakeanotherday.
COOKIESIZES
WemakeourcookiesonthelargesideatBlueBottle.OurscoopedcookiesareslightlybiggerthanI’vespecifiedintheserecipes,about60grams(2.1oz)apiece.Ididthatfortworeasons.First,whenIwasaone-personpastrydepartment,Icouldn’tbearscoopingmorecookiesthanIneededto.But,second,andmoresignificantly,withlargercookiesyoucanreallyplaywithbakingtimetoachievetwodistincttexturesinasinglecookie:crispontheoutsideandsoftandgooeyontheinside.Smallercookiestendtobewell-doneandcrispthroughout.Youcanchoosetomakesmallercookies;justbecarefulaboutbakingtime.It’susuallybesttotestbakeoneortwocookiestodialinthetimingbeforeyoubaketheentirebatch.
SPICESANDALCOHOL
Allpastrychefshaveabagoftrickstheygotowhendevelopinganewrecipe.Somelooktoarchitectureandmakesky-highpastries,otherstakeinspirationfromthefarmers’markettomakefreshandseasonaltreats,andstillothersraidthesavorycupboardstoteeterontheedgeofwhatcanbecalleddessert.BecausemyonlygoalatBlueBottleistomaketreatswithflavorsthatpairwellwithcoffee,mybagoftrickshasbecomemyspicerackandalcoholcabinet—or,tobemorespecific,LeSanctuaireforspicesandSt.GeorgeSpiritsforalcohol.LeSanctuaire,locatedinSanFrancisco,is
achef’shaven,offeringspicesofthefinestgradeandspecializingintherareorunusual.LeSanctuairespicesandothergoods,previouslyavailableonlyinbulktoindustryprofessionals,arenowsoldtothepublicinretail-sizetinsviatheirwebsite.St.GeorgeSpiritsisadistilleryinAlameda,justacrossthemarinafromBlueBottle’sOaklandroastery.Itwasfoundedasaneau-de-viedistilleryandisbestknownforHangarOnevodkabutalsomakesincrediblewhiskeys,brandies,andgins,allproducedinsmallbatcheswiththefinestingredients.I’vebeenluckytobeallowedintobothoftheseestablishmentstosniff,taste,talktheearsoffthestaffandproprietors,andbringhomesamplesofenticingingredients.Thegreatthingaboutbothspicesand
alcoholisthatyoudon’thavetomakemajoradjustmentstoarecipetoentirelychangethedirectionoftheflavor.Boredwithtraditional
directionoftheflavor.Boredwithtraditionalgingerbreadspices?Goaheadanduseblackcardamom.Tiredofusingvanillaextract?Grabthatbottleofmoonshine.Therecipesinthisbookarenowyours,and
Iencourageyoutochangethemasyouplease.Irecommendtryingthemaswrittenfirst,becausetheyaretheresultofmuchexperimentationandhaveprovenpopularamongcustomers.Then,onceyou’veexperiencedtheoriginalversion,adjustatwillaccordingtoyourtaste.Icantrytocomeupwithanobjectivelydeliciouspastry,butchancesare,you’llwishsomethingaboutitwasabitdifferent.It’spossiblethathalfavanillabeaninacookierecipedoesn’thavethefullvanillaflavoryou’relookingfor,ormaybeyoureallywishIhadputcinnamoninthefruitbuckle.Aslongasyou’reworkingwiththesamebasicproportions,changingupspicesandextractsisaneasywaytopersonalizearecipetoyourtaste.SomeofthespicesIuseareabit
uncommon,andyouwon’tfindthematyoursupermarket,andperhapsnotevenatyournaturalfoodstore.InsomecasesI’vesuggestedasubstitution,butIencourageyoutolookonlineorexploreyourlocalethnicfoodshopstofindthese,andothers,thatyoucanaddtoyourownbagoftricks.
Double-ChocolateCookies
MAKES9LARGECOOKIES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:4HOURS
Okay,I’lladmitthatI’mnotahugefanofchocolate.Infact,whenIwasdevelopingthefirstroundofpastriesforBlueBottle,itdidn’toccurtomeuntiljustbeforewedebutedthetreatsthatIhadcompletelyoverlookedincludingchocolateinanything.ItwasasafreshmanatUCSantaCruzatagrimycampuscafethatIdiscoveredtheonechocolatebakedgoodIwasexcitedabout:stalebrownies—sweet,buttery,and,mostimportantly,chewy.Anunlikelyofasourceofinspiration,thosestalebrowniesgavemetheideaforourmostpopularcookieatBlueBottle.Themostimportantthingwhenmakingthiscookieistouseahigh-quality
chocolate.AtBayAreaBlueBottlecafés,weuselargechipsmadeforusbyMichaelRecchiuti,aSanFranciscochocolatierwhocreateslegendarilybeautifulchocolatesandcandies;inBrooklyn,weuseextraordinarychocolatemadebytheMastBrothers.Iencourageyoutofindareallydeliciousdarkchocolatebarandchopitintochunks;theslightlybitterchocolatewilloffsettheamountofsugarittakestogetthesecookiestothatperfectstalebrownietextureIwasafter.Ahealthydoseoflarge-grainedseasaltisreallywhatputsthiscookieoverthetop.Theoccasionalcrunchofasaltcrystalwithinthedeep,darkchocolateisstunning—andwhatkeepsmecravingthiscookie.Indeed,thesecookiesmademerealizethatImightlikechocolatealittlemorethanI’vebeenadmittingto.
1cup(4.9oz/140g)all-purposeflour⅓cup(1.1oz/31g)natural(notDutch-processed)cocoapowder½teaspoonbakingsoda5tablespoons(2.5oz/70g)unsaltedbutter,atroomtemperature1cup(7.1oz/200g)sugar1teaspoonMaldonseasalt1egg(1.8oz/50g),atroomtemperature1tablespoonvanillaextract3.5ounces(100g)darkchocolate,62%to70%cacao,coarselychopped
Sifttheflour,cocoapowder,andbakingsodaintoamediumbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
onlowspeeduntilsmooth,1to2minutes.Addthesugarandsaltandmixon
onlowspeeduntilsmooth,1to2minutes.Addthesugarandsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntilthemixturegetslighterincolorandthetexturebecomesfluffier,5to6minutes.Becauseofthehighratioofsugartobutter,thismixturewon’tbeasfluffyassimilarmixturesforothercookierecipesinthisbook.Inamediumbowl,combinetheeggandvanillaextractandwhiskvigorously
untilwellblended.Withthemixeronmediumspeed,addtheeggmixtureveryslowly,ina
steadystream,andmixuntilwell-incorporatedandverysmooth,about30seconds.Scrapedownthesidesofthebowl,thenmixonmediumspeedfor30moreseconds.Scrapedownthesidesofthebowl,thenaddtheflourmixture.Mixonlow
speedjustuntiluniformintexture.Scrapedownthesidesofthebowl,thenaddthechocolate.Mixonlowspeeduntilthecolorisauniformbrownandnostreaksofwhiteremain.Usingarubberspatula,scrapethedoughoutintoanairtightcontaineroronto
apieceofplasticwrap.Coverthecontainer,or,ifusingplasticwrap,shapethedoughintoaroughdisk,wraptightly,andrefrigerateforatleast3hoursandupto5days.Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper
orasiliconemat.Roll¼-cup(60ml)portionsofthedoughintoballsandplacethemonthe
bakingsheet,spacingthematleast2inches(5cm)apart.(Tomakedifferentsizesofcookies,seethesidebaronCookieSizes.)Bakefor11to12minutes,untilthecookiesareslightlyfirmtothetouchand
thesurfaceisnolongerglossy,rotatingthepanmidwaythroughthebakingtime.Letthecookiescoolonthepanfor10minutesbeforeremoving.Thesecookiesarebestwheneatenwarm,shortlyaftertheycomeoutofthe
oven.However,theycanbestoredinanairtightcontaineratroomtemperatureforupto3days.Alternatively,thedoughcanbestoredinanairtightcontainerintherefrigeratorforupto5days,soconsiderbakingonlyasmanycookiesasneededandsavingtherestofthedoughtobakeanotherday.
SALT
Ilovefindingthatsweetspotinadessertwherethere’sjustenoughsalttotaste,butnotsomuchthatit’soverwhelming.Iespeciallylovegettingaquickhitofsalt,asurpriseyouwouldn’tnormallyexpectinasweettreat.Ofcourse,therearemanycaseswhereyoujustneedthesalttoplayasupportingrole,enhancingtheflavorbutstayingsilentandunassumingonthesidelines.WeusetwotypesofsaltintheBlueBottle
kitchens:koshersalt,whichhaslargergrainsthantablesaltandamellowandnottoosaltyflavor,andMaldonbrandseasalt,beautifulcrystallineflakesharvestedinEssex,Englandsince1882.Koshersaltis,indeed,kosher,butthesameistrueofallsalt;thenamecomesfromitsuseinthemeatkosheringprocess.Thelargegrainsizeiscrucialbecause,ratherthandissolvingintothemeat,itstaysonthesurfacetodoitsjobandthencanbewashedofftoeliminatesaltiness.Theselargeandhard-to-dissolvegrainsareexactlywhyIlovekoshersalt.Iliketobeabletoplaywiththeamountofsaltinessperbite,notnecessarilybombbakedgoodswithanoverallsaltyflavor.Whereaskoshersaltdoesthisonasmallerscale,Maldondoesitonalargerscale,yetthelargecrystalshaveasurprisinglymildsaltflavorbecauseoftheirthinanddelicateshape.Intheserecipes,mydistinctionisbasedon
grainsize—Maldonisalargeandflakycrystal,koshersalthasamediumgrainsize.Becausetherearemanysaltstochoosefromandsometimesyoumaynothaveexactlythe
andsometimesyoumaynothaveexactlytheformarecipecallsfor,here’saquickandeasyconversion:1teaspoonofalarge-flakeseasalt=½teaspoonkosher,ormedium-grain,salt=¼teaspoonfine-grainedrefinedtablesalt.
Sesame-AbsintheCigars
Sesame-AbsintheCigars
MAKES24COOKIES/HANDS-ONTIME:40MINUTESFROMSTARTTOFINISH:1HOUR
Thesecookies,whicharemoreofabiscotti-styletreatthatareidealfordunkingincoffee,areeasytooverlookwhenfacedwiththesweetandchocolatyoptionsinBlueBottle’spastrycases.Don’tlettheirsubtletyfoolyou;theyareoneofthemostpopularitemsamongourstaff,andmyveryfavoritecookietomake.Thisversionisbasedonabelovedfamilyrecipegiventomebymyfriend
GinaRoccanova.Shewasskeptical(atbest)whenIsaidthatIwantedtomodifyherSiciliangrandmother’soriginalrecipe.Wheretheoriginalrecipecalledforaniseextract,IhadvisionsofusingabsinthebySt.GeorgeSpirits.Absinthe,adistillateofmanyherbs,butprimarilywormwood,anise,andfennel,wasmadelegalintheUnitedStatesin2007aftera92-yearban.Demonizedasadangerouspsychoactivedrug,absintheaddictionissaidtohavebeenthecauseforsomeofhistory’smostscandalousepisodes,fromOscarWilde’stryststoVanGogh’smissingear.PossiblynotaSiciliangrandmother’sfirstchoiceforhercookies.Iwasdelightedwiththeresults.Theabsintheimpartedanamazinglycomplex
subtlesweetnesswithbothearthyandherbaltones,andswappingoutextravirginoliveoilforgrandma’svegetableoilcontributedaslightgrassinessthatpairedwellwiththetoastedsesameseeds.Thequestionwas,wouldGinaagree?Absolutely!Shemighthaveevenwhisperedtomethatsheprefersthisversion—butgrandmamustneverknow.
SUBSTITUTIONS:YoucansubstituteChartreuse,Sambuca,oranyanise-flavoredliqueurfortheabsinthe.Toomittheliqueuraltogether,usewaterforbrushing;add1teaspoonaniseseeds,crushedinamortar,totheflourmixture;andadd1tablespoonofwholeaniseseedstothesesameseedsforrolling.
1¾cups(8.6oz/245g)all-purposeflour,plusmoreforkneading½cup(3.5oz/100g)sugar1¼teaspoonskoshersalt¾teaspoonbakingpowder⅓cup(80ml/71g)extra-virginoliveoil2eggs(3.5oz/100g),atroomtemperature1tablespoonplus¼cupabsinthe1cup(5oz/142g)sesameseeds
Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper.Sifttheflour,sugar,salt,andbakingpowderintoamediumbowl.Drizzletheoliveoiloverthetopoftheflourmixture,thenpinchandrubthe
mixturebetweenyourhandsuntilithasthetextureoffluffycornmeal;thisshouldtakeabout5minutes.
Makeawellinthecenterofthemixture.Cracktheeggsintothewell.Addthe1tablespoonofabsintheand,withafork,immediatelybeginwhiskingtheeggsvigorouslytoincorporatetheabsinthebeforeitcurdlestheeggs.Beginmixingtheflourmixtureintotheeggs,workingitingraduallyuntilfullyincorporated.
Generouslyflouraworksurface,thenturnthedoughoutontheflouredarea.Kneaduntilthecolorlightenssignificantly,theoilisfullyincorporated,andthedoughissmooth,about3minutes,addingflouronlyasneededtopreventsticking.Ifthedoughlooksgreasyorpockmarked,keepkneading.
Putthe¼cupofabsintheinasmallbowl.Putthesesameseedsinaseparatesmall,shallowbowl.Dividethedoughinto4equalpieces.Stillworkingonaflouredsurface,roll
eachpieceintoalongsnakelikerope,about18inches(46cm)long.Cutinto6equalpieces,eachabout3inches(8cm)long.Dipeachpieceintheabsinthe,thengentlyrollinthesesameseedsuntilevenlycovered.
Placethecookiesonthepreparedbakingsheet,spacingthematleast½inch(1.3cm)apart.Bakeforabout12minutes,untilthesesameseedsareaverylightgolden
brownbutthecookiesarestillpale,rotatingthepanmidwaythroughthebakingtime.Letthecookiescoolonthepanfor10minutesbeforeremoving.Serveeitherwarmoratroomtemperature.Cooledcompletelyandstoredinan
airtightcontaineratroomtemperature,thecookieswillkeepforupto2days.
BiscottiPizzetta
BiscottiPizzetta
MAKESABOUT3DOZENBISCOTTI/HANDS-ONTIME:45MINUTESFROMSTARTTOFINISH:2HOURS,30MINUTES
Pizzetta211isacharminglittletwenty-four-seatpizzarestaurantinSanFrancisco’sOuterRichmonddistrict.Withoutadoubt,itisoursonDashiell’sveryfavoriteplacetoeat—theircracker-thinpizzasandlittleramekinsofolivesaresomeofhisveryfirsttastememories.ItwasalsooneoftheearliestBlueBottlewholesaleaccounts,andfromthestart,Jameshashadaloveaffairwiththerestaurant’ssaffronbiscotti.Eatenafterpizza,accompaniedbyalittleglassofvinsanto,it’saperfectlycivilizedwaytoendameal.AfterwespentyearstryingtoconvincePizzettatomakebiscottiforBlue
Bottle,theyfinallyrelentedand,foratime,madeasmallbatchfortheHayesValleykioskeveryweek.Sadlyforus,thoughhappilyforthem,thedemandforbiscottiintheirownrestaurantbecamesogreatthattheywerenolongerabletokeepmakingaweeklybatchforus.ProprietorJackMurphygraciouslyinvitedmeintohiskitchensohecouldteachmetheartofthesedelicatelyflavoredandtenderbiscotti.Itwasafunnyscene:thelaid-backpizzaiolos,justbackfromsurfinginthePacific,saying,“Oh,apinchofthis,adashofthat,andyou’lljustknowwhenit’sdone,”andmefuriouslyscribblingnotesandmeasuringeverythingwithmytenthofagramscale.Mypreciselycalculatedrecipeisprettyclosetotheirintuitiveandfreestylebiscotti,anddelightfully,thistreatisnowavailableatallofourlocations.
About30threadssaffron(toyield⅛teaspoongroundsaffron;seeNote)1egg(1.8oz/50g),atroomtemperature½cup(3.5oz/100g)sugar¼cup(1.4oz/40g)almonds1cup(4.9oz/140g)all-purposeflour½teaspoonkoshersalt¼teaspoonbakingsoda1eggwhite(1.1oz/31g)
Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper.Crushthesaffronthreadswithamortarandpestleuntilpowderyorgrind
theminacleanspicegrinder;alternatively,youcanfinelymincethesaffron.Thefinerthepowder,themoreintensethesaffroncolorandflavorinthebiscotti.
biscotti.Inasmallbowl,combinetheegg,saffron,andsugarandwhiskuntilsmooth.
Letsitfor10minutes.Chopthealmondsbyhandorpulseinafoodprocessoruntilabouthalfare
finelygroundandhalfareroughlychopped.Sifttheflour,salt,andbakingsodaintothebowlofastandmixer.Usingthe
breadhook,mixonlowspeeduntilwellincorporated.Addtheeggmixtureandmixonlowspeeduntiltheflourismoistened.Increasetomediumspeedandmixuntilwellcombined,about5minutes,frequentlyscrapingdownthesidesofthebowl.Graduallyaddthealmondsandmixuntilincorporated.Generouslyflouraworksurface,thenturndoughoutontotheflouredarea.
Kneaduntilthedoughnolongerstickstoyourpalms,addingflouronlyasneededtopreventexcessivesticking,about2minutes.Dividethedoughinto2equalpieces.Stillworkingonaflouredsurface,roll
eachpieceintoasnakelikeropeabout15inches(38cm)long.Transfertothepreparedpan,pressingdownlightlytoflattenslightly.Inasmallbowl,whisktheeggwhiteuntilfrothy.Lightlybrushtheeggwhite
overthedough,evenlycoveringthetopandallsides.Bakefor18to20minutes,untilfirmtothetouchandtheeggwashhas
brownedslightly.Removefromtheovenandletcoolfor10to15minutes.Lowertheovento
225°F(107°C)andleavedoorajarbrieflyifnecessarytobringthetemperaturedown.Transferonebiscottilogtoacuttingboard.Usingasharpserratedknife,
carefullyslicediagonallyintopiecesabout¼inch(6mm)thickandabout4inches(10cm)long.Placetheslices,cutsideup,onabakingsheet;theycanbepackedintight,withtheedgestouching.Repeatwiththesecondlog.
Bakeforabout1hourand15minutes,untilcompletelydriedoutbutwithoutanydarkeningofcolor.
anydarkeningofcolor.Letcoolcompletelyonthepanbeforeserving.Serveatroomtemperature.Storedinanairtightcontaineratroomtemperature,thebiscottiwillkeepfor
upto2weeks.
Madeleines
Madeleines
MAKES16TO18LARGEMADELEINES/HANDS-ONTIME:45MINUTES
FROMSTARTTOFINISH:5HOURS
EveryyearJamesasksmetomakemadeleinesonJuly10,forthebirthdayofMarcelProust,oneofthemostinfluentialfiguresinhislife—andeveryyearIforgetandlethimdown.LetthisbemyatonementtothememoryofProust!Alovelettertomyhusband!Andyetanothermadeleinerecipeforevertiedtothose486wordsinInSearchofLostTime:Volume1—Swann’sWay.Thetwokeystogettingamadeleine’ssignatureshape,withtheflarededges
andpronouncedbumpontop,areaverycoldpanandwell-restedbatter.Madeleinescanbetrickytogetright,soIadvisebakingoneortwoatatimeuntilyougetahandleonhowyourovenandmadeleinepanbestworktogether.Thesecanalsobebakedinminimadeleinepans.Useabout½teaspoonofbatterpermadeleineandbakeforabout8minutes.Again,testoneortwoinyouroventogaugethebatterquantityandtimebeforecommittingthewholebatchtotheoven.
SUBSTITUTIONS:Youcansubstituteanycitruszestforthelime.Ichooselimetorecreate,asfaithfullyaspossible,thetastememorymadefamousinSwann’sWay,whenthenarratorreceivesamadeleinedippedinhisaunt’slime-blossomtea.
6tablespoons(3oz/85g)unsaltedbutterFinelygratedzestof1lime¾cup(3.7oz/105g)all-purposeflour1teaspoonbakingpowder¼teaspoonkoshersalt2eggs(3.5oz/100g)½cup(3.5oz/100g)sugar2tablespoonshoney
Meltthebutter,thenpouritintoamediumbowl.Stirinthelimezestandletcool.Sifttheflour,bakingpowder,andsaltintoamediumbowl.Inthetopofadoubleboileroramediummetalbowlsetoverasaucepanof
simmeringwater,combinetheeggs,sugar,andhoney.(Makesurethebottomof
simmeringwater,combinetheeggs,sugar,andhoney.(Makesurethebottomofthebowldoesn’ttouchthewaterinthesaucepan.)Whiskvigorouslyuntilwellblended,thencook,stirringconstantly,untilthesugarhasdissolvedandthemixtureisslightlywarm,about130°F(54°C).Transfertothebowlofastandmixerfittedwiththewhiskattachment.Whiptheeggmixtureonhighspeeduntiltripledinvolume,about10minutes.Removethebowlfromthestandmixerandsiftinone-thirdoftheflour
mixture.Usearubberspatulatogentlyfoldintheflour.Repeattwicemoretoincorporatealloftheflour.Add¼cupofthemixturetothecooledbutterandwhiskuntilthoroughly
combinedandtherearenolongerstreaksofbutter.Gentlyfoldthebuttermixtureintotheegg-flourmixtureuntilthebatterhasahomogenouscolorandtexture.Pressplasticwrapontothesurfaceofthebatterandrefrigerateforatleast4
hoursandupto3days;theidealisabout12hours.Butterandflour2madeleinepans(orenoughtomake16to18madeleines),
thenrefrigerate.Preheattheovento400°F(205°C).Portionthebatter,usingabout1tablespoonforeachmadeleinemold,forming
eachportionintoaballandplacingitinthecenterofthemold.Refrigeratewhiletheovenheats.
Bakeforabout9minutesinanonstickmadeleinepanor12minutesinanaluminumpan,untilthemadeleinesaregoldenbrownandresistslightlywhenlightlypressedinthecenterofthebump,rotatingthepanmidwaythroughthebakingtime.Letthemadeleinescoolinthepanfor5minutes,thenturnthemoutontoa
plate.Madeleinesarebestwheneatenwarm,shortlyaftertheycomeoutofthe
oven.However,theycanbewrappedtightlyandstoredatroomtemperaturefor
oven.However,theycanbewrappedtightlyandstoredatroomtemperatureforupto1day.Alternatively,thebattercanbestoredinanairtightcontainerintherefrigerator(withplasticwrappressedagainstthesurface)forupto3days,soconsiderbakingonlyasmanyasneededandsavingtherestofthebattertobakeanotherday.
ChocolateParisianMacarons
ChocolateParisianMacarons
MAKESABOUT28MACARONS/HANDS-ONTIME:1HOURFROMSTARTTOFINISH:2HOURS,20MINUTES
AroundthetimeJamesandIbecameneighborsattheSaturdayDowntownBerkeleyFarmers’Market,mesellingcakes,himsellingcoffee,IwasheadlongintomyobsessionwithdevelopingaParisianmacaron,inspiredbymyfirsttriptoParis.Iwasdeterminedtocreateabeautifulmacaronwithorganicingredients,freefromthefoodcoloringthatmakesthemsofamouslycolorful,andwithatexturemoresuggestiveofthealmondsfromwhichtheyaremade.Insteadofusingprocessedalmondflour,IusedwholealmondsfromJohnLagier,alocalalmondandgrapefarmerwhohadamarketstallnexttous.EveryweekI’dtryanotherbatchofmacarons,someutterfailures,someshowingaglimmerofprogress,andI’dbringmyresultstothefarmers’marketforJamestotry.Thiswentonformonthsuntil,giddywiththerevelationofathirty-minuteresttimefortheperfectshape,IfinallyhadwhatIthoughtwasasuccessfulbatchtobringtohim.Irememberhisreactionasclearascanbe:heclosedhiseyes,letoutalittlesigh,and,renderedunabletospeak,rolleduphissleevetoshowmegoosebumpsonhisarm.Ihaditright.TheParisianmacaronisoneofthemostdifficultconfectionstoconquer.It
tookmetwoyearstodevelopandmastermyfirstrecipe,aprocessthatleftmeunabletoenjoyeatingmacaronsforthenextfiveyears.Tothisday,witheachbiteofaperfectmacaron,IhaveaProustianmemoryofeachandeveryfailedbatch.I’vemadethisamorefail-saferecipethanmyoriginal,usinganItalianmeringueratherthansimplywhippedeggwhites;thisallowsalittlemoreleewaywhenfoldingandincreasesthechanceofsuccess—which,hopefully,willresultinyourbelovedbeingovercomewithgoosebumpsaswell.
SUBSTITUTIONS:Almondflourcanbesubstitutedforanequalweightofwholealmonds,butyouwillstillneedtoprocesstheflourwiththepowderedsugarandcocoapowderfor3to4minutesinthefoodprocessor,soyouwon’tbesavingmuchtime.Plus,almondflourisexpensive,soyouwon’tsavemuchmoneyeither.Regardingfillings,chocolateganacheisclassic,butyoucanuseanyfillingyoulike.Strawberrybuttercream,cherryjam,andsaltedcaramelareallincrediblefillings,andeachwilladdadifferent—andilluminating—tasteand
textureelement.
GANACHE4ounces(113g)darkchocolate,62%to70%cacao,finelychopped½cup(120ml/116g)heavycream
MACARONS1⅓cups(5.4oz/153g)powderedsugar1cup(5.6oz/160g)almonds½cup(1.4oz/40g)natural(notDutch-processed)cocoapowder3eggwhites(3.2oz/91g),atroomtemperature¾cup(5.3oz/150g)granulatedsugar¼cup(60ml/60g)water
TOMAKETHEGANACHE,putthechocolateinamediumheatproofbowl.Inasmallsaucepanovermedium-lowheatorinamicrowave,heatthecreamjustuntilbubblesbegintoformattheedges,between180°Fand190°F(82°Cand88°C).Pourthehotcreamoverthechocolateand,usingrubberspatula,mixuntilthechocolateismostlymelted.Blenduntilsmoothusinganimmersionblenderorfoodprocessor,ortransfer
toadoubleboilerorametalbowlsetoverasaucepanofsimmeringwaterandwhiskuntilsmooth.Theganacheshouldbeshiny.Setasideatroomtemperatureuntiltheganachehascooledtothespreadabletextureofslightlywarmbutter,about2hours.
TOMAKETHEMACARONS,putthepowderedsugar,almonds,andcocoainafoodprocessorandprocessuntilpowdery,about5minutes,stoppingoccasionallytoscrapethesidesandbottomwitharubberspatula.Themixturewillstarttolookpowderyfairlyquickly,butgiveitthefull5minutessothealmondswillbebrokendowntoacombinationoffinedustandsmallparticles.Pourthemixtureintoalargebowlandbreakupanylargechunkswithyour
fingers.Thesugarandeggwhitesneedtobepreparedatroughlythesametime,sothe
nexttwostepswillrequiresomecoordination.Put2eggwhites(2.2oz/62g)inthebowlofastandmixerfittedwiththewhiskattachment(boththebowlandthewhiskshouldbeveryclean)andwhiskonmediumspeedfor1to2minutes.Increasethemixerspeedtohighandcontinuewhiskinguntilfirmpeaksform,3to4minutes.Iffirmpeaksformbeforethesugarisready,decreasethemixerspeedtolowandcontinuewhisking.Meanwhile,combinethesugarandwaterinaverysmallsaucepan;amilk
steamingpitcherworkswellforthistaskbecauseitssmalldiametergivesthemixturesufficientdepthtogetagoodtemperaturereading,andbecauseitmakesiteasytopourthesugarsyrupintotheeggwhites.Cookovermedium-lowheat,
iteasytopourthesugarsyrupintotheeggwhites.Cookovermedium-lowheat,swirlingoccasionally,untilthesugarmelts,thencookwithoutstirringuntilthesyrupreaches238°F(114°C),about5minutes.Ifusingasmallsaucepanratherthanasteamingpitcher,transferthesyruptoa
glassmeasuringcup.Withthemixeronmedium-highspeed,slowlyaddthesugarsyruptotheeggsinathinsteadystream.Aimtopourthesyrupintothesmallgapbetweenthemixerbowlandthewhisk;thesplatterofhotsugarsyrupontotherotatingwhiskwillresultinstringyparticlesinyourmacaronbatter.Increasethemixerspeedtohighandwhipuntilstiff,shinypeaksformandthe
mixtureholdsitsshapeattheendofthewhisk,4to5minutes.Pourtheremainingeggwhite(1.1oz/31g)overthealmondmixture,then
topwiththewhippedeggwhitemixture.Witharubberspatula,foldthewhippedmixtureintothealmondmixtureuntilnodryspotsremain.Continuefoldingcarefullybutthoroughlyforabout35folds,untilthemixtureisverydarkandshinyandnodrylumpsremain.Thisisthemostcriticalstepbecauseit’salltooeasytoundermixorovermixthebatter.I’vefoundthattakingthetimetocountthenumberoffolds,andwatchingcarefullyfortheachangeincolorandtextureisthebestwaytoachieveperfectmacaronresults.FitapastrybagwithanAteco804tiporasimilarplain½-inch(1.3cm)tip.
Fillthepastrybagabouthalfwaywiththebatter.(Ifthere’stoomuchbatterinthebag,youmightstrugglemorewiththebagthanwiththepiping.)Line2heavybakingsheetswithparchmentpaper.Positionthepipingtipabout¼inch(6mm)abovethebakingsheetand,
holdingitstill,pipebatteruntilitformsacircle1inch(2.5cm)indiameterandabout¼inch(6mm)thick.Releasepressureonthebagandmakeaquick,slightcircularmotion,almostwipingthepastrytiponthetopofthemacaron,toremovethetipwithoutcreatingabigpeak.Continuepipingcircles,spacingthem½to1inch(1.3to2.5cm)apartuntilthetrayisfilled.(Whenfirststartingtomakemacarons,youmaywantguidancetocreatethecorrectsizeandshape.Trydippinga1-inch,or2.5cm,roundcookiecutterinpowderedsugarorcornstarch,thentapitontheparchmentpapertomakeaperfectlittlecircle.)Withafoldedtowelonthecountertoptosoftentheblow,veryfirmlyrapthe
bakingsheetonthecounterthreetimestoreleaseanyairbubblesfromthebatter.Rotatethepan180degreesandrepeat.Continueuntilallofthebatterhasbeenused.Setthebakingsheetsasideandletrestfor30minutes.Meanwhile,preheatthe
ovento350°F(175°C).Bake1trayatatime,startingwiththepanthathasrestedthelongest,inthe
centeroftheovenfor10minutes,rotatingthepanmidwaythroughthebakingtime.
time.Letcoolcompletelyonthepan,about30minutes,beforeremoving.
TOASSEMBLETHEMACARONS,pairmacaronsofmatchingsizes.Usingapastrybag,pipeabout1teaspoonofcooledchocolateganacheontothebottom(flatside)ofonecookiefromeachmatchedpair;alternatively,youcanuseasmalloffsetspatulatospreadtheganache.Setthesecondcookieofeachpairatoptheganache,bottom(flatside)down.
Gentlypresstogethertoevenlydistributetheganache,takingcarenottocrushthetopsofthecookies.Itworkswelltotakeonehalfineachhand,grasptheedgeswithyourfingersandshimmythemtogether—amotionnotunliketryingtoseparatethetwohalvesofanOreocookie.macaronsarebestwheneatenthedaytheyaremade.However,theycanbe
wrappedtightlyinplasticwrapandstoredinanairtightcontainerintherefrigeratorforupto3days.Serveatroomtemperature.
MACARONTROUBLESHOOTING
Anidealmacaronhasashinyroundtopcenteredatopathin,ruffledbase(calledthefoot).Ifyourfirstattemptsdon’tachievethisidealshapeandconfiguration,herearesometroubleshootingtips.
•Wettop:theshapedbatterdidn’tgetalongenoughrest.•Domenotcenteredonfoot:thepipedbatterrestedtoolong.•Abigairgapbetweenthesurfaceofthedomeandtheinterior:thebatterhadtoomucheggwhite;considerweighingthemnexttime.•Asplitdomeduetoexplosionofbatter:thebatterwasoverworked.•Afatdomewithapointytip:thebatterwasn’tworkedenoughorwasn’trappedonthecountertophardenough.•Stickingtotheparchmentpaper:themacaronsweren’tbakedlongenoughorwereremovedbeforecompletelycool.
OliveOilandRosemaryShortbread
OliveOilandRosemaryShortbread
MAKES35SHORTBREADCOOKIES/HANDS-ONTIME:20MINUTESFROMSTARTTOFINISH:4HOURS
Mybestfriend’smother,DeborahDunsworthQuinn,madepilesofherlegendaryshortbreadcookieseveryChristmasseasonwhileweweregrowingup.Theirhousewaslikeafactory,withstacksofwell-seasonedclayshortbreadmoldsbeingfilledandrefilledwithdoughbyherthreedaughters,Vanessa,Robin,andZoe,andpackagesgoingouttoeagerfriendsandneighborsaroundoursmallhometownofOjai,California.JustbeforeChristmas2007,Deborahunexpectedlyandtragicallypassedaway.Itwasaheart-wrenchingtime,andintheweekafterherpassing,herdaughtersconsoledthemselvesbygrabbingthewell-wornrecipe,dustingofftheshortbreadmolds,andmakingpilesandpilesoftheirmother’sshortbread,thistimeforthehundredsofguestsattendingtheirmom’smemorialservice.OurMintPlazacaféopenedshortlyafterherpassing,andinmemoryof
Deborah,Imodifiedherrecipeintowhathasbecomeoneofourmostpopularcookies.Thebaserecipeisverysimilartotheoriginal—buttery,salty,andwiththeperfectshortbreadtexture—butvariedbytheadditionofchoppedfreshrosemaryandagenerousbrushofoliveoilstraightoutoftheoven.ThequantitieswemakeatBlueBottlenecessitatethatwecannotuseshortbreadmolds,butIhaveaspecialclaymoldIusewhenmakingthesecookiesathome—which,hopefullyoneday,willbeaswellwornasDeborah’sare.ThisrecipedetailshowwemaketheshortbreadatBlueBottle,withoutamold.Ifyouhaveamold,seetheNotebelowfordetailsonbakingtheshortbreadDeborah’sway.
SUBSTITUTIONS:Thisisanincrediblyflexiblerecipethatisperfectformodifications.Add⅓cuptoastedpinenutsforaslightlymoresavoryandevenmorerichshortbread,asphotographed.OrforadelightfulTurkishcoffeeshortbread,substitute1tablespooncoarselygroundcoffeefortherosemaryandadd¼teaspoonofgroundgreencardamom.Thesearejustacoupleofideas,andIencourageyoutoexperimentandcomeupwithyourownvariations.
1cup(8oz/227g)unsaltedbutter,atroomtemperature1cup(4.1oz/115g)powderedsugar,sifted
1teaspoonfinelymincedfreshrosemary,or½teaspoondried1¼teaspoonskoshersalt2cups(9.9oz/280g)all-purposeflour,siftedExtra-virginoliveoil,forbrushing
Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutteronlowspeeduntilsmooth,1to2minutes.Addthesugar,rosemary,andsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillighterincolorandthetextureresemblesmayonnaise,4to5minutes.Scrapedownthesidesofthebowl,thenaddtheflour.Mixonlowspeedjust
untiluniformintexture.Scrapedownthesidesofthebowlandmixonlowspeedfor1minute.Gatherthedoughintoaball,transfertoapieceofplasticwrap,coverwitha
secondpieceofplasticwrap,andflattentoformarectanglemeasuring7by10inches(18by25cm)andabout½inch(1.3cm)thick.Wraptightlyandrefrigerateforatleast3hoursandupto5days.Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper.Cutthedoughintosmallrectanglesmeasuring1by2inches(2.5by5cm),
andplacethecookiesonthelinedbakingsheet,spacingthematleast1inch(2.5cm)apart.Bakeforabout18minutes,untilgoldenaroundtheedges,rotatingthepanmidwaythroughthebakingtime.Brushthetopswitholiveoilassoonasthecookiescomeoutoftheoven.Let
coolonthepanforatleast10minutesbeforeremoving,thenletcoolcompletelybeforeservingforoptimaltexture.Cooledcompletelyandstoredinanairtightcontainer,thecookieswillkeep
forupto3days.
NOTE:Touseashortbreadmoldinsteadofformingthedoughintoarectangle,pressthejust-mixeddoughintoan8-inch(20-cm)claymoldandflattenit intoan even layer. Bake at 350°F (175°C) for about 12 minutes, until the edgesbegintobrown.Letcoolfor10minutesbeforeinvertingtheshortbreadontoasheet pan, then immediately brush the topswith olive oil. Let cool completelybeforeservingforoptimaltexture.
Fennel-ParmesanShortbread
MAKES35SHORTBREADCOOKIES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:4HOURS
Thisshortbreadwasintendedtobeashort-termproducttouseupextraingredientsinourkitchen.Afewyearsback,Ithoughtitwouldbenicetomakeayeastedbreadproductourshops.Iwillreadilyadmitthatyeastscaresme,andI’vebeenlessthansuccessfulasabreadbaker,sowhenmygoodfriendNicoleKrasinskiofferedtodeveloparecipeandtrainourstafftomakebrioche,Ijumpedatthechance.Nicoleisbothanaccomplishedbreadbakerandverytalentedpastrychef,andshereallyshinesatmakinginventivesweetswithasurprisingsavoryelement.Thebriocheshedevelopedforuswasabsolutelylovely:aflaky,lightlysweetenedandbutterybreadwithahintofpepperandlargeflecksofParmesancheesestuddedthroughout.Beforebaking,wesprinkledthetopswithamixtureofcrushedfennelandlarge-grainedseasalt.Itwasdelicious,andIateoneeveryday.Sadly,thebriochenevercaughtonwithourcustomers,andeventuallyour
accountantssatmedowntotalkaboutthebrioche’slimpingprofitability.WithahugewheelofleftoverParmesancheese,apoundoffennelseeds,andstaffunhappywiththebreadbaker’s3a.m.starttime,Ineededtocomeupwitharecipethatwoulduseuptheingredientswehadonhandanddidn’trequirehoursofearlymorninglabor.IdecidedtomodifyourOliveOilandRosemaryShortbreadrecipewithNicole’sgreatflavorprofile.Theresultwaseasytomakeandsurprisinglydelicious,andhasbecomeapermanentandpopularhomagetothebriochethatIlovedsomuch.
SUBSTITUTIONS:Anysaltyhardcheese,suchasanagedManchego,GranaPadano,orMimolette,wouldbeasuitablereplacementfortheParmesan.
1cup(8oz/227g)unsaltedbutter,atroomtemperature½cup(2oz/57g)powderedsugar1¼teaspoonskoshersalt1teaspoonfreshlygroundblackpepper2cups(9.9oz/280g)all-purposeflour,sifted1cup(3.5oz/100g)finelygratedParmesancheese1tablespoonfennelseeds1tablespoonMaldonseasalt
Extra-virginoliveoil,forbrushing
Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutteronlowspeeduntilsmooth,1to2minutes.Addthesugar,koshersalt,andpepperandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillighterincolorandthetextureresemblesmayonnaise,4to5minutes.Scrapedownthesidesofthebowl,thenaddtheflour.Mixonlowspeedjust
untiluniformintexture.Scrapedownthesidesofthebowl,addtheParmesancheese,andmixonlowspeedfor1minute.Gatherthedoughintoaball,transfertoapieceofplasticwrap,andcoverwith
anotherpieceofplasticwrap.Flattentoformarectanglemeasuring7by10inches(18by25cm)andabout½inch(1.3cm)thick.Wraptightlyandrefrigerateforatleast3hoursandupto5days.Preheattheovento350°F(175°C).Lineabakingsheetwithparchmentpaper.Coarselycrushthefennelseedswithamortarandpestleorgrindthemina
cleanspicegrinder.Transfertoasmallbowl,addtheseasalt,andmixwell.Cutthedoughintosmallrectanglesmeasuring1by2inches(2.5by5cm),
andplacethecookiesonthelinedbakingsheet,spacingthematleast1inch(2.5cm)apart.Brushthetopsliberallywitholiveoilandsprinklethefennelmixtureevenlyoverthetops.Bakeforabout18minutes,untilthecookiesaregoldenbrownandtheflecks
ofcheesearemediumbrown,rotatingthepanmidwaythroughthebakingtime.Letcoolonthepanforatleast10minutesbeforeremoving,thenletcool
completelybeforeservingforoptimaltexture.Cooledcompletelyandstoredinanairtightcontainer,thecookieswillkeep
forupto3days.
NOTE:UnlikeOliveOilandRosemaryShortbread,thisshortbreaddoesn’tworkinaclayshortbreadmold.
IntheAfternoon
BrooklynBootlegS’moresSaltedChocolateandVanillaBeanIceCreamSandwiches
AffogatowithSmokyAlmondIceCreamChocolatePudding
EllsworthKellyFudgePopsBrandyCakewithArborioRiceandAlmonds
PixieTangerineChiffonCakewithVanillaSwissMeringue
BrooklynBootlegS’mores
BrooklynBootlegS’mores
MAKES20SMALLS’MORES/HANDS-ONTIME:2HOURSFROMSTARTTOFINISH:5TO6HOURS
JamesandIhaveknownSarahCox,alovelyandtalentedbaker,sincetheearlydaysatBlueBottleinSanFrancisco.Nicknamed“Five-CappuccinoSarah,”shewasastalwartpatronattheFerryPlazaFarmersMarket,buyingcappuccinosforherselfandhercoworkers,whowereatthemarketshoppingfortheirrestaurant,Rubicon.Fast-forwardsixyearsto2010,withBlueBottleplanningaroasteryandcaféinBrooklynandmyhuntforabakerIcouldtrusttoruntheshowontheothersideofthecountry.Sarah,mytopchoicefortheposition,wastotallyupforitandpackedherboyfriendandherbelovedparakeet,MissK,intoaU-HaultrailerwithquiteafewpoundsofBlueBottlecoffeetokeepthemgoingontheirroadtrip.UponlandinginBrooklyn,herfirstorderofbusinesswastofindlocal
productstouse,eitheradaptingBlueBottle’sexistingrecipesorcreatingnewrecipestofeaturethem.MastBrothersChocolate,KingsCountyDistilleryMoonshine,TremblayApiaryFallflowerHoney,andDaisybrandorganicwholewheatpastryfloursaidonethingtome:s’mores!OnlyavailableatBlueBottle’sBrooklynlocation,theses’moreshavebecomethemascotofourEastCoastpastrydepartment.
SUBSTITUTIONS:Anyalcoholwillworkinthemarshmallows.IhavemadewonderfulmarshmallowswithLilletBlanc,champagne,andbourbon.
MARSHMALLOWS5gelatinsheets,or2½teaspoonspowderedgelatin¼cup(60ml/60g)coldwater,ifusingpowderedgelatin¼cup(1.1oz/31g)cornstarch¼cup(1oz/28g)powderedsugar3tablespoonsmoonshine¾cup(5.3oz/150g)granulatedsugar6tablespoons(2.9oz/85g)agavenectar2tablespoonswaterPinchofkoshersalt
GRAHAMCRACKERS1cup(4.9oz/140g)all-purposeflour
½cup(2.5oz/70g)wholewheatflour½teaspoonbakingsoda½teaspoonfreshlygroundcinnamon11tablespoons(5.5oz/156g)unsaltedbutter,atroomtemperature3tablespoonshoney¼cup(1.8oz/50g)granulatedsugar¼cup(1.9oz/54g)packedlightbrownsugar½teaspoonMaldonseasalt1recipeGanache
TOMAKETHEMARSHMALLOWS,ifusinggelatinsheets,submergetheminamediumbowlfilledwithicewateruntilsoft,5to10minutes.Ifusingpowderedgelatin,sprinkleitevenlyover¼cupcoldwater;letsitfor5to10minutes,thengentlywarminamicrowaveorinasmallsaucepanoververylowheatuntilallofthegranulesaredissolved.Siftthecornstarchandpowderedsugarintoasmallbowl.Linea9by13-inch(23by33cm)bakingpanwithtwolayersofparchment
paperorwaxedpaper,arrangedperpendicularlysothatallsidesofthepanarecovered.(Togetthepapertostayput,youcanbutterthepanfirst.)Dustgenerouslywithsomeofthepowderedsugarmixture,evenlycoatingtheentirebottomofthepan.Setasidetheremainingpowderedsugarmixtureforcoatingthefinishedmarshmallows.Ifusingsheetgelatin,squeezeoutallexcesswaterandputthegelatininthe
bowlofastandmixerfittedwiththewhiskattachment.Ifusingpowderedgelatin,pourthedissolvedmixtureintothebowl.Add2tablespoonsofthemoonshine.Inasmallheavysaucepan,combinethegranulatedsugar,agavenectar,2
tablespoonswater,salt,andtheremaining1tablespoonofmoonshine.Stiruntilwellcombined,thencookwithoutstirringovermedium-highheatuntilacandythermometerreads238°Fto240°F(114°Cto116°C).Pourthemixtureoverthegelatinandwhip,firstonlowspeedandgradually
increasingthespeedtohigh,untilsmoothandglossyandfirmpeaksform,8to10minutes.Themixturewon’tbegintoresembleamarshmallowuntilaroundthe5-minutemark.Usingarubberspatula,scrapethemixtureintothepreparedpanandsmooth
thetopwithanoffsetspatula.Letsitatroomtemperatureforatleast3to4hours,untilset.Siftagenerousamountofthereservedpowderedsugarmixtureoverthetop
ofthemarshmallows.Usingaclean,hotknifeorclean,hotscissors,cutinto2-inch(5cm)squaresandgenerouslydusttheedgeswithmoreofthepowderedsugarmixturetopreventsticking.Themarshmallowscanbestoredinanairtightcontaineratroomtemperature
Themarshmallowscanbestoredinanairtightcontaineratroomtemperatureforupto1week.
NOTE:Toeasilycleanapotormeasuringcupthatisstickywiththeremnantsofhot sugar syrup, fill it with warm water and let it sit until the sugar hasdissolved,about30minutes.
TOMAKETHEGRAHAMCRACKERS,sifttheall-purposeflour,wholewheatflour,bakingsoda,andcinnamonintoamediumbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
andhoneyonlowspeeduntilsmooth,1to2minutes.Addthegranulatedsugar,brownsugar,andsaltandmixonlowspeeduntilwellcombined.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Scrapedownthesidesofthebowl,thenaddtheflourmixture.Mixonlow
speedjustuntiluniformintexture.Turnthedoughoutontoapieceofparchmentpaper.Pressintoaneven,flat
rectangleandputanotherpieceofparchmentpaperontop.Rollouttoabout⅛inch(3mm)thick.Withthedoughstillsandwichedbetweenthesheetsofparchmentpaper,transfertoabakingsheetandrefrigerateuntilfirm,about1hourandupto1week.Thisisastickydough,sodon’ttrytoremovetheparchmentpaperuntilitischilled;thenitcanbepulledoffcleanlyandeasily.Removethetoppieceofparchmentpaperandscorethedoughinto2-inch(5
cm)squares.Preheattheovento350°F(175°C).Linetwobakingsheetswithparchment
paper.Pokeeachsquarewithafork,creatingventholes.Useasmallmetalspatulato
transferthecookiestothelinedbakingsheets,spacingthem1inch(2.5cm)apart.Bakefor12to15minutes,untilgolden.Letcoolonthepanfor10minutesbeforeremoving.Letcoolcompletely
beforeusingtomakes’mores.Thegrahamcrackerscanbestoredinanairtightcontaineratroomtemperatureforupto2days.
TOASSEMBLEEACHS’MORE,smearabout1teaspoonofganacheonthebottom(flatside)oftwograhamcrackers.Placeamarshmallowatoptheganacheononegrahamcracker,topwiththesecondgrahamcracker,ganachesidedown,andgentlysquish.S’moresarebesteatenrightaway.However,theycanbestoredinanairtight
containerforupto2days.Notethatthegrahamcrackerswillgetincreasinglysoftthelongerthey’restored.Alternatively,allofthecomponentscanbestored
softthelongerthey’restored.Alternatively,allofthecomponentscanbestoredfor1week;themarshmallowsatroomtemperature,andtheganacheandunbakedgrahamcrackersintherefrigerator,soconsiderbakingonlyasmanygrahamcrackersasneededandsavingtheresttobakefors’moresanotherday.
SaltedChocolateandVanillaBeanIceCreamSandwiches
SaltedChocolateandVanillaBeanIceCreamSandwiches
MAKES10TO12ICECREAMSANDWICHES/HANDS-ONTIME:1HOUR,30MINUTES
FROMSTARTTOFINISH:9HOURS
AttheBlueBottlecaféintherooftopsculpturegardenattheSanFranciscoMuseumofModernArt,oneofmyfirstart-inspireddesserts,andstillanall-timefavorite,wasbasedontheKatharinaFritschsculptureKindmitPudeln(BabywithPoodles),aseriesof224blackpoodlespackedintofourconcentriccircleswithawhitesculptureofababyinthecenter.Anicecreamsandwichofsalted,chocolatepoodle-shapedcookieswithvanilla-fleckedpoodle-shapedicecreamtuckedinsidewastheperfectsummertimetreatforourfirstseasonatthemuseum,andanadorablehomagetothesculpture.Weonlyservethethemedpastrieswhiletherelatedartisdisplayedinthegalleries,so,sadly,whenthecuratorspackedupthepoodlestomakewayfornewart,wehadtopackupthisicecreamsandwich.Ofcourse,weusedapoodle-shapedcookiecutterwhenmakingthistreatat
themuseum,butIliketouseascallopedcirclewhenmakingtheseathome.Feelfreetogowithasquaretoreducecookieandicecream“waste”(notthatnoonewilleatthescraps!),orusewhatevershapemakesyoufeelmosthappy.
SUBSTITUTIONS:½teaspoonvanillaextractcanbesubstitutedforthevanillabean.
ICECREAM2cups(475ml/464g)heavycream1cup(240ml/242g)half-and-half⅔cup(4.7oz/133g)sugar½vanillabean6eggyolks(3.9oz/114g),atroomtemperature
CHOCOLATESABLÉS1½cups(7.4oz/210g)all-purposeflour¼cup(0.8oz/23g)natural(notDutch-processed)cocoapowder½teaspoonbakingsoda11tablespoons(5.5oz/156g)unsaltedbutter,atroomtemperature
¾cup(5.3oz/150g)sugar½teaspoonMaldonseasalt1teaspoonvanillaextract
TOMAKETHEICECREAM,combinethecream,half-and-half,andsugarinaheavymediumsaucepan.Splitthevanillabeaninhalf,scrapethepulpintothesaucepan,thenthrowinthepod.Cookovermedium-lowheat,stirringoften,untilbubblesbegintoformattheedges,between180°Fand190°F(82°Cand88°C).Removefromtheheat,cover,andletsitfor10minutes.Puttheeggyolksinamediumbowl.Add¼cupofthewarmcreammixture
andwhiskuntilwellblended.Repeatfivemoretimes,until1½cupsofthecreammixturehavebeenaddedandtheeggyolkmixtureisaswarmastheremainingcreammixture.Slowlypourtheeggyolkmixtureintothesaucepaninasteadystreamwhile
whiskingcontinuously.Cookoverlowheat,whiskingconstantly,untilthemixturethickensandcoatsthebackofaspoon,about10minutes.Strainthroughafine-meshsieveintoabowlandreturnthevanillapodtothemixture.Pressplasticwrapontothesurfaceandrefrigerateforatleast3hoursandupto12hours.Removethevanillapodandfreezeinanicecreammakeraccordingtothe
manufacturer’sinstructions.Linea9by13-inch(23by33cm)bakingpanwithplasticwrap.Pourthesoft
icecreamintothepan,spreaditinanevenlayer,andsmooththesurfacewithanoffsetspatula.Coverwithplasticwrapandfreezeforatleast4hours.Theicecreamcanbestoredinthefreezerforupto2weeks.
TOMAKETHESABLÉS,sifttheflour,cocoapowder,andbakingsodaintoamediumbowl.Inthebowlofastandmixerfittedwiththepaddleattachment,beatthebutter
onlowspeeduntilsmooth,1to2minutes.Addthesugarandsaltandmixonlowspeeduntilwellcombined.Addthevanillaextractandmixjustuntilincorporated.Scrapedownthesidesofthebowl,thenmixonmediumspeeduntillightandfluffy,4to5minutes.Scrapedownthesidesofthebowl,thenaddtheflourmixture.Mixonlow
speedjustuntiluniformintexture.Turnthedoughoutontoapieceofparchmentpaper.Pressintoaneven,flat
rectangleandputanotherpieceofparchmentpaperontop.Rollouttoabout¼inch(6mm)thick.Removethetoppieceofparchmentpaperandcutthedoughintosquareswithaknifeorusecookiecutterstocutshapes.Don’ttrytoremovethecookiesuntilthedoughhasbeenchilled.Slidetheparchmentpaperanddoughontoacookiesheet,coverwithplasticwrap,andrefrigerateuntilfirm,at
doughontoacookiesheet,coverwithplasticwrap,andrefrigerateuntilfirm,atleast30minutes.Preheattheovento325°F(165°C).Lineabakingsheetwithparchmentpaper.Useasmallmetalspatulatotransferthecoldcookiestothelinedbaking
sheet,spacingthemabout1inch(2.5cm)apart.Bakefor12to14minutes,untilcrisp,rotatingthepanmidwaythroughthe
bakingtime.Letcoolonthepanfor10minutesbeforeremoving.Letcoolcompletely
beforeusing.Thecookiescanbestoredinanairtightcontaineratroomtemperatureforupto1day.
TOASSEMBLETHEICECREAMSANDWICHES,lineupthecookies,allfacingup.Ifyouusedacookiecutterforthecookies,fillasmallbowlwithhotwaterandsoakthecookiecuttertowarmitforcuttingtheicecream.Removetheicecreamfromthefreezerandcutitintosquaresthesamesizeas
thecookiesorcutintoshapesusingthehotcookiecutter.Workingquickly,placeaportionoficecreamonacookieandtopwith
anothercookie.Storetheicecreamsandwichesonatrayinthefreezerasyougo.Iftheicecreamstartstomelt,putitinthefreezeruntilit’sfirmenoughtoworkwith.Theassembledicecreamsandwichescanbestoredinanairtightcontainerin
thefreezerforupto1week.
AffogatowithSmokyAlmondIceCream
AffogatowithSmokyAlmondIceCream
MAKES1QUART(945ML)ICECREAM,ENOUGHFOR5AFFOGATOSHANDS-ONTIME:30MINUTES/FROMSTARTTOFINISH:6HOURS,30
MINUTES
Ithinkcarobhasabadrap.MadefromthepodoftheMediterraneantreeCeratoniasiliqua,itissoldinpowderedformorinchips,mostofteninthebulkbinsatnaturalfoodstores.Althoughtypicallythoughtofasasubstituteforchocolate,itmostdefinitelyisnotchocolate,andmostpeoplewhotryitassucharehorrifiedattheflavor.However,I’mconvincedthatifyouletgoofthinkingofitasareplacementforsomethingyoulove(butsomehowdon’twanttoeat),andfocusonitasitsownthing,carobistotallylovable.Nutty,sweetandmalty,withaslightcoffeelikebitterness,it’safascinatingflavortoplaywithwhenappliedinsmallamounts.Unfortunately,allofthisbigtalkhasnevereasedJames’sdislikeofcarobor
madehimhappyaboutthecarobpeanutclustersIbringhomefromthenaturalfoodstore.Sosufficeittosayhewasskeptical,atbest,atmyplantomakeacarobdessertforBlueBottle.Determinedtoprovethathecouldlikeit,Icameupwiththeideaofpairingcarobwithasmokyalcoholandtoastedalmondsinanicecream,andthenpouringespressooverthetopforaclassicaffogato.Smoke,coffee,alcohol—ifhedidn’tloveit,attheveryleastitwouldappealtohismachoside.I’mnotsureifeatinganaffogatoisreallythatmacho,butasitturnsout,hereallylovesthisdessert.
SUBSTITUTIONS:Ifyoudon’thaveanespressomachine,pour¼cupstrongcoffeeovereachservingoficecream.Tequilacanreplacethemezcal;forasmokyflavor,useanañejoorreposadotequila.
SMOKYALMONDICECREAM2cups(475ml/464g)heavycream1cup(240ml/242g)half-and-half⅔cup(4.7oz/133g)sugar3tablespoonscarobpowder2tablespoonsmezcal6eggyolks(3.9oz/114g),atroomtemperature½cup(2.8oz/80g)almonds
5shots(125to175ml)espresso
TOMAKETHEICECREAM,combinethecream,half-and-half,sugar,carob,andmezcalinaheavymediumsaucepan.Cookovermedium-lowheat,stirringoften,untilbubblesbegintoformattheedges,between180°Fand190°F(82°Cand88°C).Puttheeggyolksinamediumbowl.Add¼cupofthewarmcreammixture
andwhiskuntilwellblended.Repeatfivemoretimes,until1½cupsofthecreammixturehavebeenaddedandtheeggyolkmixtureisaswarmastheremainingcreammixture.Slowlypourtheeggyolkmixtureintothesaucepaninasteadystreamwhile
whiskingconstantly.Cookoverlowheat,whiskingconstantly,untilthemixturethickensandcoatsthebackofaspoon,about10minutes.Strainthroughafine-meshsieveintoabowl.Pressplasticwrapontothesurfaceandrefrigerateforatleast3hoursandupto12hours.Inaheavymediumskillet,cookthealmondsovermediumheat,shaking
often,untilfragrantandslightlybrown,about5minutes.Letcoolcompletely,thencoarselychop.Freezethecreammixtureinanicecreammakeraccordingtothe
manufacturer’sinstructions,addingthealmondsalmostattheendofthechurningtime.Transfertoacontainer,cover,andfreezeuntilfirm,atleast3hours.Theicecreamcanbestoredinthefreezerforupto2weeks.
TOASSEMBLETHEAFFOGATOS,dividetheicecreamevenlyamongfivecupsorbowlsandpourashotofespressoovereach.Serveimmediately.
ChocolatePudding
ChocolatePudding
MAKES6TO8SERVINGS/HANDS-ONTIME:1HOURFROMSTARTTOFINISH:5HOURS,15MINUTES
PriortoopeningoftheMintPlazacafé,JamesandIdevotedalotofdiscussiontocivilizeddessertsthatcouldbeenjoyedalongsidethebeautifullypreparedsiphoncoffee.Icameupwiththeideaofapuddingbar:manydifferenttypesofbeautifulsilkenpuddingsservedinbeakersandtoppedwithfreshlywhippedcream.Iimaginedatexturesimilartopannacotta,onlymorejoyful,voluptuous,andpeaked,likethepuddingyouseeincommercials.Thoughthepuddingbarwastoremainadream(atleastfornow),alusciouschocolatepuddingdidseembothappealingandpractical,soIsetaboutdevelopingarecipe.UnabletoachievethetextureIwaslookingforusingtraditionalmethods
involvingcornstarch,Iaskedmyfriend(andalgaeenthusiast)chefDanielPattersonhisthoughtsonpudding.Veryopaquely,hesaid,“Dissolveagarintoyourliquid.Refrigerate.Andthenwhipupinablender.”I’velongbeenfamiliarwithagarasagellingagentmadefromalgaethatcanbeusedasavegetarianreplacementforgelatin;Daniel,however,hasbeenusingitinnovativelyinothercookingapplicationsforyears.Aftersomeexperimentation,Iappliedhisgellingtechniquetoaluxuriouslyrichanddeliciouschocolatecrèmeanglaise.Thispudding,whichwasbrieflybutgloriouslyservedindelicateHariobeakersalongsidesiphoncoffeeatMintPlaza,wasthewonderfulresult.
6ounces(170g)darkchocolate,62%to70%cacao1teaspoonvanillaextract1cup(240ml/240g)water¼cup(0.5oz/14g)agarflakes(seeNote)2cups(475ml/464g)heavycream1cup(240ml/242g)half-and-half¾cup(5.3oz/150g)sugar6eggyolks(3.9oz/114g),atroomtemperatureWhippedcream,forserving
Finelychopthechocolateorprocessitinafoodprocessor.Transfertoalargebowlandaddthevanillaextract.Inasmallsaucepan,combinethewaterandagar.Cookoverlowheat,stirring
constantly,untiltheagariscompletelydissolvedandathick,cleargelforms,withnovisibleagarpieces,about8minutes.
withnovisibleagarpieces,about8minutes.Inaheavymediumsaucepan,combinethecream,half-and-half,andsugar.
Cookoverlowheat,stirringoften,untilbubblesbegintoformattheedges,between180°Fand190°F(82°Cand88°C).Whiskintheagarmixtureandremovefromtheheat.Puttheeggyolksinamediumbowl.Add¼cupofthewarmcreammixture
andwhiskuntilwellblended.Repeatfivemoretimes,until1½cupsofthecreammixturehavebeenaddedandtheeggyolkmixtureisaswarmastheremainingcreammixture.Slowlypourtheeggyolkmixtureintothesaucepaninasteadystreamwhile
whiskingconstantly.Cookoverlowheat,whiskingconstantly,untilthemixturethickensandcoatsthebackofaspoon,about10minutes.Pourthemixtureintothebowlwiththechocolateandstiruntilthechocolate
iscompletelymelted.Strainthroughafine-meshsieveintoabowlorothercontainer.Pressplasticwrapontothesurfaceandrefrigerateforatleast4hoursandupto3days;thepuddingwillbecomeveryfirm.Transferthepuddingtoafoodprocessororblenderandprocessuntilsmooth,
shiny,andlightenedincolor,4to5minutes.Spoonintocupsandserveimmediately,toppedwithwhippedcream.Whippedpuddingisbesteatenrightaway.However,itcanbestoredinan
airtightcontainerintherefrigeratorforupto1day.Alternatively,theunwhippedpuddingcanbestoredinanairtightcontainerintherefrigeratorforupto3days,soconsiderwhippingonlywhatyouplantoserveandsavingtherestforanotherday.
NOTE: Agar flakes are available at Japanese markets or natural food stores,locatedneartheseaweed.Thekeytoworkingwithagarflakesistobesuretheyarecompletelydissolvedbeforeaddingthemtoothermixtures.Inthisrecipe,thefinal pudding is strained, so particles of agar aren’t an issue. But to getmaximum gelling and the smoothest possible texture, it’s crucial to cook theagarandwateruntilathick,cleargelforms.
EllsworthKellyFudgePops
MAKES10FUDGEPOPS/HANDS-ONTIME:15MINUTESFROMSTARTTOFINISH:2TO3HOURS
AttheBlueBottlecaféintherooftopsculpturegardenattheSanFranciscoMuseumofModernArt,allofthepastrieswemakeareinspiredbyworksofartondisplayatthemuseum.TakingacuefromtheEllsworthKellysculptureStele1,agiantweatheredoblongsteelobeliskthatoncedominatedthesculpturegarden,Idevelopedafudgepopthat,whenfrozen,hasasurfacetextureandcolorsimilartothegiantoriginal.WeusesiliconePopsiclemoldsshapedtolooklikethesculpture,butyoucanuseanyshapeofmoldforthisrecipe.Thesefudgepopshaveafairlylowmeltingpoint,soyouwon’twantto
dawdlewhileeatingone.Infact,beforeStele1returnedtoitspermanenthomewithitsowners,itwasadelightfulanddailysighttoseeadultsandkidsposinginfrontofthesculpture,meltingfudgepopinhand,tryingtomanagethedrippingwhiletheircompanionsattemptedtofittheentiresceneintotheframeofapicture.
SUBSTITUTIONS:Thisrecipeisalsodelicious—ofcourse!—withahintofcoffee.Forthispurpose,Ithinkit’sbesttoinfusewholecoffeebeansinthemilkintherecipeovernight.Thisgivesthefudgepopsabeautifulcoffeeflavorwithoutmarringtheirunctuoustexturewithcoffeegrounds.Thenightbeforemakingthisrecipe,combine½cup(120ml)ofwholecoffeebeanswiththemilk.Coverandrefrigerateovernight.Omitthemilkwhenwarmingthecreammixtureandblendthecreammixtureasdirected.Strainthecoffee-infusedmilkandstiritintothechocolate.Thenpourintomoldsandfreezeasdirected.
8ounces(227g)darkchocolate,62%to70%cacao1teaspoonvanillaextract1¼cups(300ml/290g)heavycream1cup(240ml/242g)wholemilk¼cup(1.8oz/50g)sugar4teaspoonsnatural(notDutch-processed)cocoapowder½teaspoonkoshersalt
Finelychopthechocolateorprocessitinafoodprocessor.Transfertoalargebowlandaddthevanillaextract.
bowlandaddthevanillaextract.Inaheavymediumsaucepan,combinethecream,milk,sugar,cocoa,andsalt.
Cookovermedium-lowheat,whiskingoftentobreakupthecocoapowder,untilbubblesstarttoformaroundtheedges,between180°Fand190°F(82°Cand88°C).Pourthecreammixtureoverthechocolateandstiruntilthechocolateis
completelymelted.Strainthroughafine-meshsieveintoaliquidmeasuringcup.Pourintoice-popmoldsandfreezeuntilfirm.Ifyoudon’thaveice-pop
molds,useicecubetrays;freezefor1hour,theninserttoothpicksorshortskewersandcontinuefreezinguntilfirm.Whenreadytoserve,dipthemoldsintohotwatertoloosenthefudgepops.Thefudgepopscanbestoredinthefreezerforupto2weeks.
BrandyCakewithArborioRiceandAlmonds
MAKES1LARGELOAF;SERVES8TO10/HANDS-ONTIME:2HOURS,45MINUTES
FROMSTARTTOFINISH:2TO3DAYS
ThiscakeisbasedonatraditionalBologneseEastertreatthat,likemanyItaliancelebrationcakes,hasalcoholpouredoverthetoprightwhenthecakecomesoutoftheoven.Thiscakeisrich,dark,labor-intensive,andatitsbestthreetofourdaysafteryoubegintheprocessofmakingit.Thoughconceptuallysimilartothemuch-malignedChristmasfruitcake,theresultisanenticingcakethatyou’llfinddelightfulandworthyofcelebration.Thedarkcrustconcealsagolden,lemon-scented,andalmond-studdedinterior.Itsmoisttexture,similartoricepudding,andbrandykickmakethisareallydeliciousalternativetothenightcap.Atraditionalistwoulduserumtosoakthecake,butIthoughtitwouldbefun
toexperiment.Itookthecakeandtwofaithfultasters(JamesandourfriendsommelierPaulEinbund)toSt.GeorgeSpiritstoexploretheirbarrel-agedbrandiesandfindthebestfit.Ontheproductionfloorofthedistillery,wemarveledatthehundredsofagingbarrelsfilledwithvariouswhiskeysandbrandies,andsniffedandtastedmanysamplesthatDaveSmith,oneofthedistillers,siphonedstraightfromthebarrelsforus.Handsdown,ofalltheliquorswesniffedandthefewIbroughthometotest,theagedSauvignonBlancbrandywastheperfectpairing.Unfortunately,St.Georgedoesn’tbottlethatbrandyforretailsale,sowhenyoumakethisathome,Iencourageyoutoexploreandtrydifferentspirits.Afterall,that’sreallywhatmakesthiscakesospecial.(FormoreonSt.GeorgeSpirits,andspiritsingeneral,seethesidebaronSpicesandAlcohol.)
4cups(945ml/968g)wholemilk1½cups(10.6oz/300g)sugar⅓cup(2.3oz/65g)Arboriorice1teaspoonkoshersaltFinelygratedzestof½lemon½cup(2.8oz/80g)almonds4eggs(7oz/200g),atroomtemperature1eggyolk(0.6oz/19g),atroomtemperature3tablespoons80-proofbrandy,plusmoreasdesired(seeNote)
Inalargeheavysaucepan,combinethemilk,1¼cups(8.8oz/250g)ofthesugar,andtherice,salt,andzest.Cookovermediumheat,stirringoften,just
sugar,andtherice,salt,andzest.Cookovermediumheat,stirringoften,justuntilboiling,beingcarefulnottoletthefrothingmilkoverflow.Decreasetheheattolowandcookattheslowestsimmerforabout2hours,
stirringoftenandadjustingtheheatasnecessary,untilthemixtureresemblesverythickricepudding:goldenbrownandwithverylittlemoistureremaining.Whenyoudrawaspoonacrossthebottomofthesaucepan,aclearlineshouldremain,withoutthemixtureflowingbackin.Transfertoabowlandletcooltoroomtemperature.(Atthispoint,youcan
coverandstoreintherefrigeratorforupto3days.)Inaheavymediumskillet,toastthealmondsovermediumheat,shaking
often,untilfragrantandslightlybrown,about5minutes.Letcoolcompletely,thencoarselychop.Preheattheovento350°F(175°C).Linea5by9-inch(13by23-cm)8-cup
loafpan,preferablyglassorceramic,withastripofparchmentpaperthesamewidthasthepanandlongenoughthatitsticksoutonbothends.Inthebowlofastandmixerfittedwiththewhiskattachment,whiptheeggs
andeggyolkonmediumspeedfor10seconds.Withthemixerrunning,slowlyaddtheremaining¼cup(1.8oz/50g)sugar.Increasethemixerspeedtohighandwhipuntilsoftpeaksform,8to10
minutes.Decreasethemixerspeedtomediumandaddthericemixtureinfour
additions.Scrapedownthesidesofthebowlafterthefinaladdition.Removethebowlfromthemixerandusearubberspatulatogentlyfoldinthealmondsuntilevenlyincorporated.Scrapethebatterintothepreparedpan.Bakefor40minutes,thenrotateand
bakeforanadditional20minutes,untilthetopisdarkgoldenbrownandthecakespringsbackwhengentlypressedinthecenter.Assoonasthecakecomesoutoftheoven,pokeitwithaskewerabout15
times,makingdeepholestoallowthebrandytosaturatethecake.Pourthebrandyoverthecakeandletthecakecoolinthepanfor30minutes.Runaknifealongthelongedgesofthepan(thosenotcoveredwith
parchmentpaper),thenturnthecakeoutonaflatsurfaceanddiscardtheparchmentpaper.Turnthecaketopsideupandletcoolcompletely.Wraptightlywithplasticwrapandletrestatroomtemperatureforatleast1daybeforeserving.Ifyoucanwait,thecakeisevenbetteronthesecondorthirdday.
NOTE:Thealcohol flavor in thiscakeshouldbe fairlypronounced; thebrandyweuse is80proofalcohol,sodon’tbebashfulaboutusingmoreifyou’renotgettingthebrandyflavoryouwant.
PixieTangerineChiffonCakewithVanillaSwissMeringue
MAKESONE9-INCH(23CM)CAKE;SERVES6TO8/HANDS-ONTIME:1HOUR
FROMSTARTTOFINISH:4HOURS,30MINUTES
WhenJamesandItookourfirsttriptoTokyowithourgoodfriendJayEgamiin2008,thesmallcaféthatwas(andstillis)themostthrillingforbothofuswasChateiHatou,nearShibuyaStation.Thecoffee,asJamesdescribes,isextraordinary,andthepageantrywithwhichitisexecutedandpresentedisunequaled.Butthenthereisthechiffoncake.Thecakeitselfisdelicious—abananachiffoncakewithacinnamonand
chocolateglaze.Butmoreinspiringthantheobjectistheprocess.Madebythebaristasduringshortbreaksbetweencoffeeorders,thecakesarefrostedwithaneaseandperfectionthatspeakstoagreatdealofpracticeintheprocess.Chocolateganacheisheatedinasmallcopperpotandappliedwithquick,confidentstrokesoftheoffsetspatula,firstonthesidesofthecake,thenoverthetop,andfinally,andmostimportantly,onthesurfaceofthecenterhole.Myinterpretationofthiscaketakesinspirationfrommyhometown,Ojai,
California.OjaiisatinycitrusgrowingtowninSouthernCalifornia,andit’stheonlyplaceintheworldwherePixietangerinesaregrown.Adelightfullyacidicandsweetseedlesstangerine,itisperfectinafeather-lightchiffoncake.WhileIlovetheganacheontheChateiHatoucake,oneofmyall-timefavoritethingstodoistofrostabig,tallcakewithaperfectlywhiteandfluffySwissmeringue.Themagicofanenormouscakefrostedwithdreamlikebillowsofmeringueandsetatopacakepedestalisprettymuchmydreamcometrue.Afewimportantpointers:Thecakecanbemadeuptoonedayinadvance.
Afterremovingitfromthepan,carefullydoublewrapitinplasticwrapandstoreintherefrigerator.However,themeringuemustbemadeimmediatelybeforefrostingandservingthecake.
SUBSTITUTIONS:Pixietangerinesarenotwidelyavailable.Substituteequalamountsofzestandjuicefromanyothertypeofsmall,sweettangerine,clementine,orsatsuma.Othervarietiesofcitruswillalsoworkwonderfully;for
those,use¼cupjuiceand¼cupwater.Iespeciallylovelime,Eurekalemon,oryuzuinthiscake.
CAKE1¾cups(8.6oz/245g)all-purposeflour¼cup(1.1oz/31g)cornstarch1tablespoonbakingpowder1½cups(10.6oz/300g)sugar2tablespoonsfinelygratedtangerinezest(fromabout5smalltangerines)1teaspoonkoshersalt¼cup(60ml/54g)extra-virginoliveoil7eggyolks(4.6oz/133g),atroomtemperature½cup(120ml/120g)freshlysqueezedtangerinejuice¾cup(180ml/184g)plainyogurt7eggwhites(7.4oz/210g),atroomtemperature½teaspooncreamoftartar
MERINGUE1cup(7.1oz/200g)sugar4eggwhites(4.2oz/120g),atroomtemperature1teaspoonvanillaextract
TOMAKETHECAKE,preheattheovento325°F(165°C).Havereadyacleananddry,ungreased9-inch(23-cm)tubepanwitharemovablebottom.Sifttheflour,cornstarch,andbakingpowderontoalargepieceofparchment
papernolessthanfivetimes.Transfertoalargebowl.Inamediumbowl,combinethesugar,zest,andsalt.Usingyourhands,
massageingredientstogether,workingthecitrusoilsintothesugar.Thesugarwilltakeonaslightorangecolorandveryfragrantsmell,maximizingthecitrusflavorinthecake.Addtotheflourmixtureandwhiskuntilwellcombined.Makeawellinthecenteroftheflourmixture.Addtheoliveoil,eggyolks,
andtangerinejuice,andmixtheliquidstogethertobreakuptheyolks.Mixtheyolksintotheflourmixturewitharubberspatulauntilwellcombinedandfreeoflumps.Addtheyogurtandmixuntilthoroughlyincorporated.Inthebowlofastandmixerfittedwiththewhiskattachment,whiptheegg
whitesandcreamoftartaronmediumspeeduntilsoftpeaksform,about6minutes.Transfertheeggwhitestotheflourmixtureandusearubberspatulatofoldin
themin.Workquicklyandgently,andstopassoonasyoucannolongerseestreaksofeggwhite.Transferthebattertothetubepanandsmoothwithanoffsetorrubberspatula.
Bakefor55to60minutes,untilthecakeisgoldenandfirmandspringsbackwhengentlypressedinthecenter,rotatingthepanmidwaythroughthebakingtime.
time.Coolupsidedown,atopafunnel,smalljar,orbottleforatleast2hours.Runa
smalloffsetspatulaorthinknifearoundboththeouterandinneredge,thenremovethesidesofthepan.Runthespatulabetweenthecakeandthebottomofthepan,theninvertontoaservingplate,topsidedown,andremovethebottomofthepan.
TOMAKETHEMERINGUE,justbeforeservingcombinealltheingredientsinthetopofadoubleboileroramediummetalbowlsetoverasaucepanofboilingwater.(Makesurethebottomofthebowldoesn’ttouchthewaterinthesaucepan).Whiskvigorouslyuntilwellblended,thencook,stirringconstantly,untilthesugarhasdissolvedandthemixtureisslightlywarm,about130°F(54°C).Transfertothebowlofastandmixerfittedwiththewhiskattachment.Whiponmediumspeeduntilsoftpeaksform,about6minutes.
TOASSEMBLETHECAKE,putabout½cupofthemeringueinasmallbowl.Usinganoffsetspatulaandworkingquickly(becausethefrostingbecomeshardertoworkwiththecooleritgets),applyathincoatingofthereservedfrostingtoallsurfacesofthecake;thisisthecrumbcoat,whichwillhelppreventcrumbsfromappearinginthefinalfrosting.Oncethecrumbcoatisapplied,spreadmostoftheremainingfrostingoverthesidesandtopofthecake,andfinishbyapplyingasmallamountoffrostingtotheinnersurface,insidethehole.Serveimmediately.
FromourFriends
RoseLevyBeranbaum’sCoffeePannaCottaDanielPatterson’sCoffee-RoastedCarrotswithChicoryGranolaChrisCosentino’sBraisedBoarShoulderwithGiganteBeansand
BabyVegetablesStuartBrioza’sTunaMeltSandwicheswithPiquilloPeppersStuartBrioza’sEggSaladSandwicheswithArugula-Almond
PestoandPickledFennelNopa’sBlueBottleMartini
RoseLevyBeranbaum’sCoffeePannaCotta
MAKES6TO9SERVINGS/HANDS-ONTIME:20MINUTESFROMSTARTTOFINISH:2HOURS,20MINUTES
IfirstmetRoseLevyBeranbaumwhenshewroteanarticleaboutMietteforFoodArtsmagazine.Iwasabsolutelyterrifiedtomeetthewomanwhohad,basically,taughtmehowtobakecakesviaherbookTheCakeBible,butIcouldn’thavebeenmorewronginassumingthatshewouldbeintimidatingandjudgmental.RoseisoneofthemostkindandgenerouspeopleI’veevermet.Yetunderneathallofhersweetnessisaveryspiritedheart.ShewillenthusiasticallywalkamilethroughBrooklynwithyoutofindahole-in-the-walldonutshopandfeastonfifteendonuts“inthenameofresearch”andisfulloffunstoriesfromherincrediblelifeasafixtureinthefoodworld.We’vekeptupalovelyfriendshipandtrytoseeeachotherwheneverweareonthesamecoast.RoseisahugefanofBlueBottlecoffeeandwasthefirstpersonIaskedto
contributearecipetothisbook,knowingthatmagicwouldhappenwhenshesethermindtoshowcasingthecoffee—andmagicitis!Becausethisrecipeismadewithsuchsimpleingredients,Roseadvisesusing“thebestqualitycream,thefreshestpossiblecoffee,andthefinestvanillaextract”foroptimumresults.
SUBSTITUTIONS:YoucanuseanothercoffeeinplaceoftheBlueBottleThreeAfricans.
2¼cups(530ml/522g)heavycream7tablespoons(3oz/85g)sugar(preferablyturbinadoorrawsugar)¼cup(0.7oz/20g)BlueBottleThreeAfricanscoffee,finelyground1½teaspoonspowderedgelatin1½teaspoonsvanillaextractWhippedcream,forservingChocolate-coveredcoffeebeans,forgarnish(optional)
Havereadyninecleananddry2-ounce(60ml)demitassecupsorsixsmalldecorativedessertorcustardcups.Inasmallsaucepan,stirtogetherthecream,sugar,andcoffee.Sprinklethe
gelatinontopandletsitforatleast3minutes.Stirinthegelatin,thencookovermediumheat,stirringconstantly,justuntil
bubblesformaroundtheedges,between180°Fand190°F(82°Cand88°C).
bubblesformaroundtheedges,between180°Fand190°F(82°Cand88°C).Strainthroughafine-meshsieveorastrainerlinedwithcheeseclothintoa
mediumbowl.Stirinthevanillaextract.Pourthemixtureintopreparedcustardcups.Covertightlyandchilluntilset,atleast2hours.Topwithfreshlywhipped
creamandgarnisheachservingwithachocolate-coveredcoffeebean,ifdesired.Thepannacottacanbestoredintherefrigerator,withthecupscoveredin
plasticwrap,forupto3days.
DanielPatterson’sCoffee-RoastedCarrotswithChicoryGranola
DanielPatterson’sCoffee-RoastedCarrotswithChicoryGranola
MAKES4SERVINGS/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:1HOUR,30MINUTES
IhavebeenfriendswithDanielPatterson,chef-ownerofCoirestaurantinSanFranciscoandPlumandHavenrestaurantsinOakland,formanyyears.WhenIfirstmentionedthatIwasdatingJames,herespondedincredulously,saying,“You’redatingthatguy?Theuptight,‘Oh,thewater’snotexactlytherighttemperature’guy?”ThehilariousironyinthisisthatifanyonecanrivalJamesinuptightness,it’sDaniel.James’sresponse,macchiatoinhand,was“Uptight?Heiscallingmeuptight?”Itwaslikeadueloverwhoseturtleneckwasmoreblack.Asyouwouldexpect,itwasthebeginningofagreatfriendship.JamesandIarehugefansofallofDaniel’srestaurants,butCoiisespecially
magical,andI’vehadsomeofthemosttransformativediningexperiencesofmylifethere.AtypicalmealatCoiisten-pluscourses,eachverysmallandfocusedononeortwoofthemostfinelycuratedingredients.WhereDanielshinesiswithseasonalvegetables,teasingouttheiressencewithinnovativetechniquesandcleverpairings.Amidallofthemind-blowingflavors,weareinvariablyinaweoverthecarrotcourse.Yes,thecarrotcourse,whichearnedhimthenicknametheCarrotGeniusfromJames.DanielmakesthefollowingrecipeatCoibyroastingsweetcarrotswiththe
skinonuntilquitetender,thenslicingandservingwithcrèmefraîche,cilantroflowers,seasalt,afewdropsofextra-virginoliveoil,asprinklingofchicorygranola,andadustingofgroundcoffee.Thedishisneithersweetnorsavory,orisbothatonce,andatCoiitisservedasanin-betweensavoryanddessertcourse.DanielprefersourDecafNoircoffeeinthisdish,findingittoberobustwithoutbeingacidic.Thegranolamakesabout4cups,muchmorethanneededforthisdish,buttheleftoversaredeliciousforbreakfastandwillkeepforuptoaweekifstoredinanairtightcontaineratroomtemperature.
SUBSTITUTIONS:YoucanuseanotherdecaffeinatedcoffeeinplaceoftheBlueBottleDecafNoir.
CARROTS
¾pound(341g)sweetyoungcarrotswithtops,washedandtrimmedExtravirginoliveoilCrunchyseasalt1to1½cups(3to4.5oz/85to130g)BlueBottleDecafNoircoffee,wholebean
GRANOLA2cups(7oz/200g)rolledoats⅓cup(3oz/72g)packedlightbrownsugar¼cup(2oz/57g)unsaltedbutter2tablespoonshoney2teaspoonsfinelygroundchicoryroot(seeNote)½teaspoonkoshersalt
½cup(4oz/116g)crèmefraîcheExtra-virginoliveoil,forgarnishCrunchyseasalt,forgarnishCilantroflowersorsmallcilantroleaves,forgarnishGroundcoffee,forgarnish
TOMAKETHECARROTS,preheattheovento325°F(165°C).Tossthecarrotswithabitofoliveoilandseasonlightlywithsalt;theirflavor
shouldremainsweet.PourjustenoughcoffeebeansintoaheavyDutchovenorovenproofroasting
pottocompletelycoverthebottom.Addthecarrots,cover,androastuntilverytender,1to1¼hours.Letcoolinthepan;thecarrotswillhardenastheycool.
MEANWHILE,TOMAKETHEGRANOLA,puttheoatsinamediumbowl.Putthebrownsugar,butter,andhoneyinasmallsaucepanovermediumheat.Cook,stirringconstantly,untilmeltedandsimmering,thenimmediatelypourovertheoats.Addthechicoryandsaltandstiruntilthoroughlycombined.Spreadthemixtureinanevenlayeronarimmedbakingsheetandbake,
stirringoccasionally,forabout25minutes,untilgoldenbrown.Letcoolcompletely;thegranolawillgetcrunchyasitcools.Storedinatightlysealedcontaineratroomtemperature,thegranolawillkeepfor1week.
TOSERVE,removethecarrotsfromthepan,discardingthecoffeebeans.Slicethecarrotsonanextremediagonaltomakelongslices.Spread2tablespoonsofthecrèmefraîcheoneachservingplateandtopwithone-fourthofthecarrotslices.Garnisheachservingwithafewdropsofoliveoil,asprinklingofcrunchyseasalt,andafewcilantroflowers.Topwithsmallpiecesofthegranolaandadustingofgroundcoffee.Serveimmediately.
NOTE:Groundchicoryrootisavailableinnaturalfoodstores.
ChrisCosentino’sBraisedBoarShoulderwithGiganteBeansandBabyVegetables
ChrisCosentino’sBraisedBoarShoulderwithGiganteBeansandBabyVegetables
Makes6servings/Hands-ontime:1½hoursFromstarttofinish:3days
ChrisCosentinomaybethemostphotographedpersonattheSaturdayFerryPlazaFarmersMarket.AlthoughafixtureontheFoodNetwork,andpossiblythemostrecognizablefaceofchefdominSanFrancisco,heisstillverymuchrunningthekitchenathisSanFranciscorestaurantIncantoandhissalumeriaBoccalone.Anavidmarketshopper,heisoneofthefirstchefstoarriveatFerryPlazamarketonSaturdaymornings,loadinguphiscartbeforeanyoneelsecancomescoophim;likeanorganicvegetableversionofthegameshowSupermarketSweep.Hisyoungson,Easton,isusuallycatchingarideonhiscart,surroundedbypilesoffruitandvegetables.Eastonistwoyearsyoungerthanourson,Dashiell,butthetwoareascloseascanbe.Throughthekids,JamesandIhavebecomegreatfriendswithChrisandhiswife,Tatiana,andtheyaretwoofourfavoritepeopletospendourSundayafternoonswith.Wecouldn’timagineaskinganyoneelsetocontributeameatrecipeforthiscookbook,andwe’redelightedwiththisstunner.Thisrecipecallsformarinatingthemeatovernight,andChrisalsoprefersto
letthemeatrestovernightaftercooking,explainingthatitgivesthemeatachancetosuckupalltheflavorandmoisturefromthecoffee-andchocolate-infusedbraisingliquid.Addingapotatowhencookingthebeansisastrokeofgenius;itkeepsthebeanskinsfromsplittingduringcooking.
SUBSTITUTIONS:YoucansubstituteporkshoulderforthewildboaranduseanothercoffeeinplaceoftheBlueBottleGiantSteps.Babyvegetablesandfreshshellingbeansareoftenavailableatfarmers’markets.Ifyoucan’tfindfreshgigantebeans,use1pound(455g)driedlargewhitebeans,soakedovernight,butnotethattheywilltakeuptothreetimeslongertocookthanfreshbeans.Ifyoucan’tfindbabyfennelandturnips,uselargerones,quarteredandblancheduntiltender.
BOAR⅓cup(1.5oz/43g)BlueBottleGiantStepscoffee,wholebean
1tablespoonjuniperberries3pounds(1.4kg)bonelesswildboarshoulderKoshersaltFreshlygroundblackpepper1yellowonion,diced1carrot,diced1fennelbulb,chopped1fennelstalk,sliced¼inch(6mm)thick5clovesgarlic,crushed2cups(475ml/475g)redwine2tablespoonslardAbout5cups(1.2liters/1.2kg)porkorchickenstock2ounces(57g)darkchocolate,72%cacao,coarselychopped2freshbayleaves
BEANS4cupsshelledfreshgigantebeans(fromabout4lb/1.8kgbeansinthepod)1russetpotato,peeledandleftwhole1onion,peeledandleftwhole1garlichead,split1bayleaf1sprigthymeExtra-virginoliveoilKoshersaltFreshlygroundblackpepper
BABYVEGETABLES12mixedcolorbabycarrots,peeledKoshersalt12babyturnips12babyfennelbulbs
TOMAKETHEBOAR,puthalfofthecoffeeandallofthejuniperberriesinaspicegrinderandgrindtoacoarsepowder.Spreadthemixtureovertheentiresurfaceoftheboarandseasonwithsaltandpepper.Massagethespicesintothemeat.Transfertoapotorbowljustlargeenoughtofitthemeatandtheonion,carrot,andfennel.Addtheonion,carrot,fennelbulb,fennelstalk,garlic,andwine.Coverandrefrigerateforatleast6hoursandupto15hours.Preheattheovento300°F(150°C).Removethemeatfromthemarinadeandpatdry.Drainthevegetables,
reservingboththeliquidandthevegetables.HeatthelardinaheavyovenproofDutchovenorroastingpotovermedium-highheat,thenaddthemeatandsearuntilnicelycoloredallover,about10minutes.Removethemeatfromthepan,addthereservedvegetables,andcookover
mediumheat,stirringoccasionally,untilcaramelized,about10minutes.Grindtheremainingcoffee.Deglazethepanwiththereservedliquid.Addthe
coffeeandbringtoasimmer,thendecreasetheheatlowandsimmer,stirring
coffeeandbringtoasimmer,thendecreasetheheatlowandsimmer,stirringoccasionally,untilthepanisalmostdry,about4minutes.Add4cupsofthestock.Bringtoasimmerovermedium-highheat,thendecreasetheheattolowandsimmerforafewminutes.Addthechocolateandstiruntilmelted.Removefromtheheatandletcoolforafewminutes.Workinginbatchesifneedbe,processinafoodprocessoruntilsmooth.Strainthroughafine-meshsieve.Putthemeatbackintheroastingpotandpourthestrainedliquidoverit,
addingmorestockasneededtocoverbythree-quarters.Addthebayleaves.Bringtoasimmerovermedium-highheat,thentransfertotheovenandbakeuncovereduntilfork-tender,about2½hours,bastingoccasionally.Don’tovercook,orthemeatwillbedry.Letcool,thencoverandrefrigerateovernight.
TOPREPARETHEBEANS,putthebeans,potato,onion,garlic,bayleaf,andthymeinapotandaddwatertocoverbyabout3inches(8cm).Bringtoagentlesimmerovermediumheat,takingcarenottoboilthebeans,whichwillmakethemburstandbreakapart.Decreasetheheattomedium-lowandsimmeruntiltender,30to60minutes,dependingonthebeans.Discardthepotato,onion,garlic,bayleaf,andthyme.(Thebeanscanbecookeduptothispoint1dayahead;coolcompletelythentransferalongwiththeircookingliquidtoanairtightcontainerandstoreintherefrigerator.)Drainthebeans,reservingtheliquid.Stirinabitofoliveoilandseasonwithsaltandpeppertotaste.Keepwarm.
TOPREPARETHEBABYVEGETABLES,putthecarrotsinapotofcoldwaterwithapinchofsalt.Bringtoasimmerovermedium-highheat,thendecreasetheheattolow,cover,andsimmeruntiltender,about3minutes.Removewithaslottedspoonandrepeatwiththeturnips.Keepbothvegetableswarm.Fillalargepotwithwaterandbringtoaboilovermedium-highheat.Addthe
babyfennelandblanchuntilfork-tender,about2minutes.Drainandkeepwarm.
TOASSEMBLE,warmthemeat,initsbraisingliquid,overmediumheatandcookjustuntilwarmedthrough.Dividethebabyvegetablesandbeans,withsomeoftheircookingliquid,amongsixshallowbowlsandtopeachservingwithachunkofthebraisedboarandsomeoftheboarbraisingliquid.Serveimmediately.
StuartBrioza’sTunaMeltSandwicheswithPiquilloPeppers
MAKES4SANDWICHES/HANDS-ONTIME:35MINUTESFROMSTARTTOFINISH:45MINUTES
OurfriendStuartBriozawasaconsultantattheMintPlazacafébetweenworkingasexecutivechefatRubicon(awonderfulbutnow-shutteredSanFranciscorestaurant)andopeningtheincrediblerestaurantStateBirdProvisionswithhiswife,NicoleKrasinski.Stuarthasanamazingwayofmakingfoodthatisdeeplyflavorfulwithoutbeingfussyoroverlycomplicated.Inthissandwich,thedepthcomesfromacombinationofbrinyolives,richhomemadeaïoli,andpiquantpepperspairedwithhigh-qualityoil-packedtuna.Therecipemakesmoreaïolithanisneeded,butitwillkeepforuptothreedaysintherefrigeratorandwillbedeliciousonothersandwichesorasadip.
SUBSTITUTIONS:AtBlueBottle,weuseOrtiztuna,piquillopeppers,andCastelvetranoolives,butifyoucan’tfindthoseingredients,youcansubstituteothertypesofoil-packedtuna,roastedredbellpeppers,orothermildgreenolives(preferablyItalian).
AÏOLI2eggyolks(1.3oz/38g),atroomtemperature1tablespoonfreshlysqueezedlemonjuice1clovegarlic,minced2tablespoonspaprika1teaspoonfinelygratedlemonzest¾cup(180ml/161g)extra-virginoliveoilKoshersaltFreshlygroundblackpepper
TUNASALAD4cannedpiquillopeppers9ounces(255g)oil-packedtuna(preferablyMediterranean),drained2tablespoonscapers,drainedandchopped2tablespoonsfinelychoppedgreenolives(preferablyCastelvetrano)KoshersaltFreshlygroundblackpepper
4rusticsandwichrolls,or1baguettecutinto4equalpieces,slicedopen
1cup(3.5oz/100g)shreddedprovolonecheese,or4slices
Preheattheovento425°F(220°C).
TOMAKETHEAÏOLI,combinetheeggyolks,lemonjuice,garlic,paprika,andlemonzestinalargebowlandwhiskuntilthetextureisribbony.Youcanalsoputtheingredientsinasmallercontainerandprocesswithanimmersionblender.Startingwithjustadropatatimeandincreasingtoafewdropsatatime,slowlytheaddoliveoilwhilewhiskingorrunningthemixertocreateasmooth,well-blendedmixture.Whenthemixtureisstable,beginaddingtheoilinasteadystream,stillwhiskingormixingconstantly.Theaïolishouldhavetheconsistencyofmayonnaise.Ifgetstoothick,addhotwaterasneeded,1teaspoonatatime.Seasonwithsaltandpeppertotaste.
TOMAKETHETUNASALAD,coarselychop2ofthepeppersandputtheminamediumbowl.Addthetuna,capers,olivesandmixwell.Stirintheaïoliabitatatime,usingjustenoughtoholdthesaladtogetherwithoutmakingittoowet.Seasonwithsaltandpeppertotaste.
TOASSEMBLETHESANDWICHES,cuttheremaining2peppersinhalflengthwiseandplaceonehalfonthebottomhalfofeachroll.Topwithone-fourthofthetunasaladandcheese.Placetheopen-facedsandwichesonapanwiththetophalvesoftherollsplacedtothesideofthebottomhalvesandbakeuntilthecheesemeltsandbrownsaroundtheedges,5to7minutes.Topthesandwicheswiththetoastedtophalvesoftherollsandserveimmediately.
StuartBrioza’sEggSaladSandwicheswithArugula-AlmondPestoandPickledFennel
StuartBrioza’sEggSaladSandwicheswithArugula-AlmondPestoandPickledFennel
MAKES4SANDWICHES/HANDS-ONTIME:30MINUTESFROMSTARTTOFINISH:1HOUR,45MINUTES
AtmostofBlueBottle’sBayAreashops,weserveverysimplesandwichessimilartothoseavailableatFrenchtrainstations.AttheMintPlazacafé,wehavetheluxuryofasmallkitchen,pluscookswhoknowtheirwayaroundanegg,soweareabletoofferslightlymoreelaboratesandwiches.ThisisanotherbeautifulrecipedevelopedforusbyStuartBrioza.Hard-boiledeggsarecombinedwithasavoryarugula-almondpesto,layeredwithpickledfennel,andtoppedwitharichFioreSardocheese(asheep’smilkorpecorinocheesefromtheislandofSardinia),comingtogethertomakeadeliciouslunchthatisbothfamiliarandsurprising.Thisrecipemakesmorepickledfennelandpestothanisneededforthesandwiches.Thefennelisagreatadditiontoothersaladsorsandwiches,andthepestoiswonderfulwithpastaorspreadoncrostini.Storedinanairtightcontainerintherefrigerator,thefennelwillkeepforuptotwodaysandthepestowillkeepforuptofourdays.
PICKLEDFENNEL1fennelbulb,coredandthinlyslicedJuiceof1lemon1tablespoonextra-virginoliveoilKoshersaltFreshlygroundblackpepper
PESTO½cup(2.8oz/80g),almonds1cup(2.8oz/80g)packedarugula1cup(2oz/57g)lightlypackedItalianparsleyleaves¼cup(1oz/28g)gratedFioreSardoorotherpecorinocheese¼cup(60ml/60g)water2tablespoonsextra-virginoliveoilLeavesfrom1sprigrosemary1smallclovegarlic½teaspoonkoshersaltFreshlygroundpepper
EGGSALAD
4eggsExtra-virginoliveoil,asneededKoshersaltFreshlygroundpepper
4rusticsandwichrolls,or1baguettecutinto4equalpieces,slicedopenFioreSardocheeseorotherpecorinocheese,slicedorgrated
TOMAKETHEPICKLEDFENNEL,placethefennelinabowl.Drizzlethelemonjuiceandoliveoiloverthetopandseasonwithsaltandpepper.Tosstocombineandletsitforatleast1hourandupto2days.
TOMAKETHEARUGULA-ALMONDPESTO,toastthealmondsinaheavymediumskilletovermediumheat,shakingoften,untilfragrantandslightlybrown,about5minutes.Letcoolcompletely.Transferthenutstoafoodprocessor.Addthearugula,parsley,cheese,water,
oil,rosemary,garlic,andsaltandprocessuntilsmoothandcreamy.Seasonwithpeppertotaste.
TOMAKETHEEGGSALADANDASSEMBLETHESANDWICHES,bringamediumsaucepanofwatertoaboilandprepareanicebath.Carefullyplacetheeggsintheboilingwater,decreasetheheattomedium-low,andsimmerfor8to9minutes.Removefromthepotwithawideslottedspoonandplungeintotheicebath.Peelandchoptheeggsandtransfertoamediumbowl.Stirin¼cup(60ml)
ofthepesto,drizzlinginabitofoliveoilifneededtoholdthesaladtogether(butnotethatthiseggsaladisdrierthanmost).Tasteandaddmorepestoifyoulike,andseasonwithsaltandpeppertotaste.Filleachoftherollswithone-fourthoftheeggsalad.Putsomeofthepickled
fennelatoptheeggsalad,thenaddslicedorgratedFioreSardocheese.Garnishwithadrizzleofextra-virginoliveoilandseasonwithsaltandpepper.
Nopa’sBlueBottleMartini
Nopa’sBlueBottleMartini
MAKES1COCKTAIL
SometimesBlueBottle’swholesalepartnershavethedesiretobroadentheirmenubyaddingflavorsorotheringredientstoespressotomakeadrinkinwhichtheflavoroftheespressoisn’trecognizable.Thiswediscourage.Buteverysooften,wearepersuadedbyourconfidenceinapartnerandbecomeexcitedabouttheiridea.OneofthoseisNopa,oneofourfavoriteSanFranciscorestaurants,andawholesalepartnerwhocontinuallydemonstratesthatservinggoodcoffeeandespressoinarestaurantsettingisnotonlypossiblebutcanbedonereliably.WhenNopaco-ownerJeffHanakaskedusaboutservingaBlueBottlemartinithathisbarmanagerhadcomeupwith,Jameswasexcitedtotryit.It’sadeliciousdrink,andonethathassomuchappealthathisbartendersregularlymakedozenseverynight.SantaTeresaArakuisarum-basedcoffeeliqueurfromVenezuela.Ifyoucan’tfindit,youcansubstituteanotherrum-ortequila-basedcoffeeliqueur.TheubiquitousKahluaisbestavoidedforthiscocktailgiventhechemicalsweetnessitbringstoalmostanydrinkittouches.Youcansubstituteanotherespressoifyoulike.
1.5fluidounces(45ml)vodka1fluidounce(30ml)SantaTeresaAraku1shotofBlueBottleHayesValleyespresso
Pourtheliquorsandespressointoamixingglasswithice.Shakewell,thenstrainintoalargecocktailglass.
ACKNOWLEDGMENTS
WewouldliketothanktheteamatTenSpeedPress,especiallyoureditor,MelissaMoore,andAaronWehner,BetsyStromberg,andKatyBrown.ManythankstoourfriendsRoseLevyBeranbaum,StuartBrioza,Chris
Cosentino,JeffHanak,NicoleKrasinski,andDanielPattersonforsharingtheirrecipes.WeareespeciallygratefultothefamilybehindRusty’sHawaiianontheBig
Island—LorieObra,JoanObra,R.MiguelMeza,andRalphGaston—forgenerouslyallowingustovisittheirfarmandfortheirhelpontheGrowchapter.ThankyoualsotoMaryDiamondandPieroBambiatLaMarzoccoinItalyandAidaBatlleinElSalvador.
FROM JAMES This book is dedicated to my family: my perfect, beautiful,talented, pragmatic, and serene (with dimples of steel) wife, CaitlinWilliamsFreeman,andmymasteroffartybeatboxing,readeraloudofSpyvs.Spy,passerof cool lima beans, Dashiell Ellis Freeman. Caitlin—love is not perfunctory.Love is every second. I would also like to ask their permission to split thisdedicationseveralwayswiththefollowing:ClayandTara—thankyouforbeinganinspiringanddedicatedteam.Abook!
Whoknew?!TheentirecrewatBlueBottle—everytimeIhavesomethingdeliciousatone
ofourshops,everytimeIhearathankyouoraplease,everytimeIseeagleamingsteamwand,everytimeIhearadiplomaticexplanationofatrickydrinkworthyofDavidLloydGeorge,myheartswellswithprideatwhatwehaveallcreated.Thoseofyouwhohavestayedsolongandworkedsohard—KatieBooser,ArnoHolschuh,MarioPerez,ShawSturton,VanessaGates,MichelleOtt,AngélArgüello,EmilianoArgüello,JohnO’donovan,JoEllenDepakakibo,AlexKlimek,CarmenMaldonado,ErenOrtuño—aretherethanksenough?AllthepeopleImadedrinksforatthesouthsideoftheFerryBuildingon
Saturdays:Irememberyourkindnessandenthusiasm.Ithoughtaboutthekindofcoffeebookyouwouldliketoread,andthenItriedtowriteit.Mr.JayEgami:thankyouforbeinganexemplarofrectitude.Aventurecapitalist?Yes!Aventurecapitalist:thankyouJohnEastburnfor
beingsmart,modest,andhelpful.
beingsmart,modest,andhelpful.KevinMahan,MichaelAnthony,andtherestofthecrewatGramercyTavern,
youhavegivenustheNorthStarofhospitality.Everyoneworkingsohardincoffeearoundtheworld:somanyhands
growing,picking,processing,shipping,serving.Myhopeisthatthedemandforgoodcoffeemakesmanylivesbetter.AidaandLorie—thankyouforlettingusbuy,roast,andserveyourextraordinarycoffee.Thankstothreemenbornin1919:KalmenOpperman,JamesMonroe
Freeman,andJeromeDavidSalinger.AlsothankstoMarcelProust,RobertNagel,GlennGould,HaroldWright,andMarcelBreuer.Also,counterfactualconditionals,dependentclauses,thesubjunctivecase,coololdstereos,beatupFrenchcars,SanMarcoLevas,andBenjaminMooreDoveWing960.
FROMCAITLINWhatanadventurewe’vehad,Mr.WilliamJamesFreeman!Thankyouforbeingmyverybestfriend,mybiggestfan,thepersonIlookuptothemost,andthesecretfunniestpersonI’veevermet.You’retheoneIwanttowork beside every day, and to fall asleep next to every night. Thank you forbringingDashiell intomy life, and formaking a familywithme. I absolutelyadoreyouandamsoproudoftheworkyouhavedone.ClayMcLachlanandTaraDuggan,I’msoamazedatwhatwedid!Clay,
thankyouforbeingthegenesisofthisbook,andforbeingtheeyesthroughwhichsomanywillseeBlueBottle.Yournamedeservestobeonthecoverofthisbook,andI’msorrywecouldn’tmakethathappen.Tara,thankyouforkeepingusontrack,formakingtherecipesflawless,andformakingmesoundmuchsmarterthanIam.Youarebothgreatfriendsandstupendouscollaborators.Tomydad,JayWilliams.Youhavealwaysbeenmyexampleofhardwork
anddetermination,andtoearnyourprideiswhyIworklikeIdo.ThankyouforraisingJennaandmetobestrongandambitiouswomen,abletocreateourownfuturesandbehappyinworkandinlife.Iloveyou.And,JennaHerre,youareincredible.Iamsofortunatetohaveyouasabigsister.Toallofmypastryteams,past,presentandfuture—thankyou!Specialthanks
goouttoLeahRosenberg,SarahCox,andAlyssaMeijerDreesforallofyourworkinmanagingthethreeBlueBottlepastrydepartmentsduringthewritingofthisbook.YoumakethesebeautifulrecipeseverydayandyourexcellentpastryskillshavetaughtmehowtomakethemevenbettereverytimeIdo.Iturnedtosocialmediatofindrecipetestersforthisbook,andtheprocessof
gettingtoknoweachandeveryoneofthe69wonderfulpeoplewhovolunteeredwasmoreinspiringthanalmostanythingelseI’vedone.Somejustdidoneor
tworecipes,andsomedevotedtheirfullefforts,makingmorecookies,cakes,andtreatsthanIwouldknowhowtogetridof.Theyallreturnedwiththemostilluminatingquestions,cleverthoughtsonwhatthehomebakerneeds,demandsforfurtherclarificationand,intheend,photosoftheirresults.Intheprocess,Iwashumbledbytheirgenerosity,wowedbytheirskills,embarrassedatmyoversights,andsoproudoftheiraccomplishments.So,thankyou,mybelovedtesters:LoisMead,SharonGrof,JenniferIvanovich,JoanneSy,JenniferSukhija,ZacTigue,EmilyWhitehurst,MikeValdez,JoyCaves,MariaSaguisag-Sid,MicheleGarcia,AlexWhitehurst,SayuriParks,AmyCleary,KathyEms,PeterMosqueda,StevenThorne,TamiStrang,ImeldaPunsalan,BettySun,RoseFera,VevinaMcAllister,FredandEllisKuu,HannahRabkin,SetonMangine,KristinePoole,AnnaleaReegan,HidiSuen,AliciaPenzel,LuisaBarron,LisaScheff,CindyChoi,MoyaMagilligan,MeredithEisgrau,StephanieLamar,ElizabethMilks,MarileeNguyen,ErikKlepper,JohnandLeeJoh,EiAsada,EddyPak,AmyRobinson,KimberleeTsai,EricaRolston,LauriePauker,RheaSt.Julien,MaeveKennedy,AmandaSmith,JennePatrick,AngelaLashbrook,KathleenEmma,JulieWagne,TammieVisintainer,ShannonWerner,JackieBDeMille,SandyChan,TrevorFischer,SuzanneZuppello,NatashaSanchez,MaryannCampisi,ChristinaPadis,StephanieTietbohl,Kirk&Ei-LunYokomizo,ValerianHrala,BenLynch,AnnaGui,andDoreneKanoh.
FROMTARAInaddition toeveryoneabove, Iwould like to thankJamesandCaitlinforbringingmeonthis incredibleprojectandfor invitingmeinto theirhome for fun, rewarding,andalwaysdeliciousworksessions.Clay, thankyouforbeingacatalystandagreatpartneron thisandmanyfuturebooks.Thanksalso to my agent, Danielle Svetcov; MiriamMorgan andMichael Bauer, myeditorsat theSanFranciscoChronicle; JennaMeyer forher invaluablehelp inthekitchen;andMarlaSimon.AtBlueBottle,I’dliketodouble-thankVienDobuiandJosephZohnfor
lettingmesitinonespressotraining,aswellasMichelleOtt,KatieBooser,ArnoHolschuh,ShawSturton,AlyssaMeijerDrees,VanessaGates,AngélArgüello,EnriqueArgüello,andSallyRather.I’mgratefultomyparents,JaneandMichaelDuggan,whogavemethe
chancetodrinkalotofNeapolitanespressiatanimpressionableage,andtoDahliaandElsieforbeingexcitedaboutacoffeebookdespitebeingunderage10—andfortryingoutallthosecookies.Finally,thankyouEricGustafsonforyourunendingsupportandlove,andforwarmingupthecoffeecups.
INDEX
A
Absinthe-SesameCigarsAcidityAffogatowithSmokyAlmondIceCreamAïoliAlcoholAlmonds
AffogatowithSmokyAlmondIceCreamBiscottiPizzettaBlueberryBucklewithVanilla-AlmondStreusel(variation)BrandyCakewithArborioRiceandAlmondsChocolateParisianMacaronsEggSaladSandwicheswithArugula-AlmondPestoandPickledFennel
Argüello,AngélandEnriqueArugula-Almond Pesto, Stuart Brioza’s Egg Salad Sandwiches with Pickled
FennelandAziza
B
BambifamilyBatlle,Aida,1.1,1.2Beans,Gigante,ChrisCosentino’sBraisedBoarShoulderwithBabyVegetables
andBéchamelBeer
StoutCoffeeCakewithPecan-CarawayStreuselBeranbaum,RoseLevy,4.1,4.2BiscottiPizzettaBlendsBlueberryBucklewithVanilla-AlmondStreusel(variation)BlueBottle
CupofExcellenceauctionandespressoat,3.1,3.2growthof,itr.1,4.1historyof,itr.1,3.1roastingat
BlueBottleBenedictBoar Shoulder, Chris Cosentino’s Braised, with Gigante Beans and Baby
VegetablesBoccaloneBonmacBrandyCakewithArborioRiceandAlmondsBraziliancoffeeBread
BlueBottleBenedictEggSaladSandwicheswithArugula-AlmondPestoandPickledFennelPoachedEggsonToastTunaMeltSandwicheswithPiquilloPeppers
BreakfastBlueBottleBenedictBrownSugarandWinterSpiceGranolaCatalanEggswithBraisedGreensandTomatoSauceHomemadeYogurtLiègeWaffles
PoachedEggsonToastStoutCoffeeCakewithPecan-CarawayStreuselStrawberryBucklewithLemon-PistachioStreuselZachteWaffles
Brewingequipmentfor,3.1,3.2Frenchpressmachinesforneldrippodpourover,3.1,3.2,3.3siphonTurkishSeealsoEspresso
Brioza,Stuart,4.1,4.2,4.3BrooklynBootlegS’moresBrownSugarandWinterSpiceGranolaBuckles
BlueberryBucklewithVanilla-AlmondStreusel(variation)PumpkinBucklewithSpicedWalnutStreusel(variation)RaspberryandPeachBucklewithLemon-PistachioStreusel(variation)RoastedMandarinBucklewithPecanStreusel(variation)StrawberryBucklewithLemon-PistachioStreusel
Butter
C
CaffelatteCakes
BrandyCakewithArborioRiceandAlmondsMadeleinesPixieTangerineChiffonCakewithVanillaSwissMeringueStoutCoffeeCakewithPecan-CarawayStreuselSeealsoBuckles
CappuccinoCarobpowder
AffogatowithSmokyAlmondIceCreamCarrots,DanielPatterson’sCoffee-Roasted,withChicoryGranolaCatalanEggswithBraisedGreensandTomatoSauceChateiHatou,3.1,4.1Cheese
BlueBottleBenedictFennel-ParmesanShortbreadTunaMeltSandwicheswithPiquilloPeppers
ChocolateBrooklynBootlegS’moresChocolateGanacheChocolateParisianMacaronsChocolatePuddingChocolateSabléschoosingDouble-ChocolateCookiesEllsworthKellyFudgePopsGanacheMochaSaltedChocolateandVanillaBeanIceCreamSandwiches
Chris Cosentino’s Braised Boar Shoulder with Gigante Beans and BabyVegetables
Coffee(general)acidityandblackvs.addingcreamorsugarblendsvs.single-origin
fromBrazildrymillingfromElSalvadorfromEthiopiaevaluatinggreengrindinggroundgrowingharvestingfromHawaii,1.1,1.2inJapan,3.1,3.2,3.3natural(dry),1.1,1.2,1.3organic,1.1,1.2podprocessing,1.1,1.2,1.3pulpednatural,1.1,1.2storingfromSumatratypesofwashed(wet),1.1,1.2,1.3wethullingSeealsoBrewing;Cupping;Espresso;Roasting
Coffee(recipes)AffogatowithSmokyAlmondIceCreamChris Cosentino’s Braised Boar Shoulder with Gigante Beans and BabyVegetablesDanielPatterson’sCoffee-RoastedCarrotswithChicoryGranolaFrenchPressMochaNelDripCoffeeNopa’sBlueBottleMartiniPour-OverCoffeeRoseLevyBeranbaum’sCoffeePannaCottaSiphonCoffeeTurkishCoffeeTurkishCoffeeShortbread
CoffeeCake,Stout,withPecan-CarawayStreuselCoi
CookiesBiscottiPizzettaChocolateParisianMacaronsDouble-ChocolateCookiesFennel-ParmesanShortbreadGinger-MolassesCookiesOliveOilandRosemaryShortbreadSaffron-VanillaSnickerdoodlesSesame-AbsintheCigarssizesofTurkishCoffeeShortbread
Cosentino,ChrisCox,SarahCremaCupofExcellence(COE),1.1,1.2,1.3Cupping
benefitsofdefinitionofathomelanguageof
D
DanielPatterson’sCoffee-RoastedCarrotswithChicoryGranolaDesserts
AffogatowithSmokyAlmondIceCreamBrandyCakewithArborioRiceandAlmondsBrooklynBootlegS’moresChocolatePuddingEllsworthKellyFudgePopsPixieTangerineChiffonCakewithVanillaSwissMeringueRoseLevyBeranbaum’sCoffeePannaCottaSaltedChocolateandVanillaBeanIceCreamSandwichesSeealsoCookies
DoñaTomásDouble-ChocolateCookiesDunn,Liz
E
Egami,Jay,3.1,3.2,4.1Eggs
BlueBottleBenedictCatalanEggswithBraisedGreensandTomatoSaucePoachedEggsonToastatroomtemperaturesizeofStuart Brioza’s Egg Salad Sandwiches with Arugula-Almond Pesto andPickledFennel
Einbund,PaulEllsworthKellyFudgePopsElSalvador,coffeefrom,1.1,1.2Equipment
forbakingforbrewing,3.1,3.2,3.3grinders,3.1,3.2,3.3scales,2.1,4.1SeealsoEspressomachines
EspressoaccessoriesforAffogatowithSmokyAlmondIceCream-baseddrinksblends,1.1,3.1atBlueBottle,3.1,3.2cremaondefinitionofgrindersfor,3.1,3.2inItalymaking,3.1,3.2MochaNopa’sBlueBottleMartiniristrettosteamingmilkSeealsoEspressomachines
Espressomachines
allureofchoosingcleaningcomponentsof,3.1,3.2costof,3.1,3.2,3.3thermalstabilityandtypesof
Ethiopiancoffee
F
FennelEggSaladSandwicheswithArugula-AlmondPestoandPickledFennelFennel-ParmesanShortbread
Flour,measuringFrenchpresscoffeeFritsch,Katharina
G
GanacheBrooklynBootlegS’moresChocolateGanacheChocolateParisianMacaronsMocha
Gaston,Ralph,1.1,1.2GibraltarGinger-MolassesCookiesGranola
BrownSugarandWinterSpiceGranolaDanielPatterson’sCoffee-RoastedCarrotswithChicoryGranola
Greens,Braised,CatalanEggswithTomatoSauceandGrinders,3.1,3.2,3.3
H
HamBlueBottleBenedict
Hanak,JeffHawaiiancoffee,1.1,1.2Holschuh,ArnoHomemadeYogurt
I
IbriksIcecream
AffogatowithSmokyAlmondIceCreamSaltedChocolateandVanillaBeanIceCreamSandwiches
IncantoIslaCoffeeItaly,espressoin,3.1,3.2
J
Japan,coffeein,3.1,3.2,3.3
K
Kelly,EllsworthKrasinski,Nicole,4.1,4.2,4.3
L
Lagier,JohnLahlou,MouradLaMarzoccoLeSanctuaireLicata,Pete,1.1,1.2LiègeWaffles
M
Macarons,ChocolateParisianMacchiatoMadeleinesMaillardreactionMandarinBuckle,Roasted,withPecanStreusel(variation)Martini,Nopa’sBlueBottleMazzeo,RosarioMeasurements
offlourbyweight,2.1,4.1
Meza,R.Miguel,1.1,1.2Miette,itr.1,4.1,4.2Milk,steamingMixersMochaMurphy,Jack
N
NeldripcoffeeNopa’sBlueBottleMartini
O
OatsBrownSugarandWinterSpiceGranolaDanielPatterson’sCoffee-RoastedCarrotswithChicoryGranolaStoutCoffeeCakewithPecan-CarawayStreusel
Obra,Joan,1.1,1.2Obra,Lorie,1.1,1.2Obra,RustyOliveOilandRosemaryShortbreadOpperman,KalmenOrganiccoffee,1.1,1.2
P
PannaCotta,RoseLevyBeranbaum’sCoffeePans,changingsizeofPatterson,Daniel,4.1,4.2PeachandRaspberryBucklewithLemon-PistachioStreusel(variation)Pecans
BrownSugarandWinterSpiceGranolaRoastedMandarinBucklewithPecanStreusel(variation)StoutCoffeeCakewithPecan-CarawayStreusel
Peet’sCoffee,1.1,1.2Peppers,Piquillo,StuartBrioza’sTunaMeltSandwicheswithPesto,Arugula-AlmondPistachios
RaspberryandPeachBucklewithLemon-PistachioStreusel(variation)StrawberryBucklewithLemon-PistachioStreusel
PixieTangerineChiffonCakewithVanillaSwissMeringuePizzetta211(restaurant)PoachedEggsonToastPodcoffeePops,EllsworthKellyFudgePour-overcoffee,3.1,3.2,3.3Proust,MarcelPudding,ChocolatePumpkin
PumpkinBucklewithSpicedWalnutStreusel(variation)puree
Q
Quinn,DeborahDunsworth
R
RaspberryandPeachBucklewithLemon-PistachioStreusel(variation)Ray,MegRecchiuti,Michael,itr.1,4.1Rice,Arborio,BrandyCakewithAlmondsandRoastedMandarinBucklewithPecanStreusel(variation)Roasting
atBlueBottleequipmentfor,2.1,2.2firstcrack“French”or“Italian”athomesecondcrackweightlossfrom
Roccanova,GinaRoseLevyBeranbaum’sCoffeePannaCottaRoyalCoffee,itr.1,2.1RubiconRusty’sHawaiian,1.1,1.2
S
SaffronBiscottiPizzettaSaffron-VanillaSnickerdoodles
St.GeorgeSpirits,4.1,4.2Salt,4.1,4.2SaltedChocolateandVanillaBeanIceCreamSandwichesSandwiches
SaltedChocolateandVanillaBeanIceCreamSandwichesStuart Brioza’s Egg Salad Sandwiches with Arugula-Almond Pesto andPickledFennelStuartBrioza’sTunaMeltSandwicheswithPiquilloPeppers
SanFranciscoMuseumofModernArt,itr.1,4.1,4.2,4.3Sauces
Arugula-AlmondPestoBéchamelTomatoSauce
Scales,2.1,4.1Schomer,DavidSesame-AbsintheCigarsShortbread
Fennel-ParmesanShortbreadOliveOilandRosemaryShortbreadTurkishCoffeeShortbread
SiphoncoffeeSmokyAlmondIceCreamS’mores,BrooklynBootlegSnickerdoodles,Saffron-VanillaSolberg&HansenSpecialtyCoffeeAssociationofAmericaSpicesStateBirdProvisions,4.1,4.2StoutCoffeeCakewithPecan-CarawayStreuselStrawberryBucklewithLemon-PistachioStreuselSumatrancoffee
T
Tabios,WilliamTanakaBarTangerineChiffonCake,Pixie,withVanillaSwissMeringueThermocouplesThiebaud,WayneTomatoSauce,CatalanEggswithBraisedGreensandTunaMeltSandwicheswithPiquilloPeppers,StuartBrioza’sTurkishcoffee
TurkishCoffeeShortbread
U
UCC(UeshimaCoffeeCo.)
V
VodkaNopa’sBlueBottleMartini
W
WafflesLiègeWafflesZachteWaffles
WalnutsBrownSugarandWinterSpiceGranolaPumpkinBucklewithSpicedWalnutStreusel(variation)
Weightmeasurements
Y
Yogurt,Homemade
Z
ZachteWaffles