Why We Love Coffee

Préface
Luigi Odello is an oenologist, journalist, professor a.c. of sensory analysis in Italian and foreign universities, founder of Odello Associati and Good Senses, and president of the Centro Studi Assaggiatori and of the International Institute of Coffee Tasters. He is also the managing director of Narratori del Gusto (Narrator of Taste), academic secretary of the International Academy of Sensory Analysis, on the board of directors of the Istituto Nazionale Espresso Italiano and Istituto Nazionale Grappa; also, coordinator of the Conference of the Academies and of numerous scientific committees, director of L'Assaggio, Sensory News, Coffee Taster and Grappa News. Over the course of his career he has developed particular skills in sensory analysis and in the implementation of innovation in companies, dedicating particular insights to neurolinguistic programming and transactional analysis. In the university context he has taught over 300 hours a year, is the rapporteur or co-supervisor of over 100 degree theses and the author of numerous publications. He has 41 books to his credit and collaborations with the most important magazines in the sector, he is a speaker at numerous conferences both in Italy and abroad.

Auteur

Luigi Odello is an Italian journalist and professor specializing in sensory analysis, specifically with drinks such as wine and coffee. Since 1990, he has served as the president of the Italians Tasters and Institution of Coffee Tasters, serving 300 hours of university lectures and writing over 90 theses and multiple books. Odella currently lives in Brescia, Italy, and continues his studies, as well as serving as the founder of the Odello Associati and writer for various publications.

Résumé
If you're looking to put your at-home barista skills to the test, this encyclopedic coffee recipe book is for you. By learning the origin of coffee and its evolution over the years, you'll be brewing high-quality drinks from all over the world without having to leave your kitchen.

Contenu

Contents Coffee
Where Is Coffee Cultivated and How
Coffee - Its Travels through the Centuries
Roasting
Coffee Grinding Ways of Making Coffee

• The Long Journey to Espresso Coffee
• Water and Coffee
• Coffee Making Methods

• Infusion, Decoction and Maceration
  Coffee and the Senses: How to Enjoy a Good Cup of Coffee
  Coffee and Milk

• Cappuccino
• Macchiato Coffee
• Coffee Affogato (Drowned In Coffee)
• Licorice White
• Caffelatte
• Coffee Milk Shake
• Latte Macchiato The German Way
• Latte Macchiato (Coffee-Stained Milk)
• Marocchino Coffee
• Turkish Coffee
• Bicerin
• Coffee À La Russe
• The Sultan's Coffee
• Cuban Coffee
• Mexican Coffee
• Parisian Coffee
• Shakerato Coffee
• Valdostano Coffee
• Viennese Coffee
• Martini Coffee
• Extra Strong Coffee Granita
• Coffee Grog
• Irish Coffee

• Coffee Sorbet Pairing Coffee and Food

• Beetroot and coffee scallops with a chili and dark cocoa sauce
• Braised artichokes and jerusalem artichokes creamed with parmigiano reggiano cheese with a touch of coffee
• Coffee-smoked veal fillet with cocoa bean in balsamic vinegar sweet-and-sour sauce and sweet potato chips
• Butter and tarragon escargots with coffee and juniper sauce
• Marinated mackerel with katsuobushi and porcini mushroom soup
• Coffee lasagne with pecorino cheese, ricotta and octopus cooked in curry soup
• Paccheri stuffed with clam mousse infused in coffee with pea cream and sprouts
• Suckling pig raviolini, seasoned with coriander, lemon, coffee powder and mustard sprouts
• Gorgonzola risotto and brittle with fine savory coffee crumble with chard and tomato powder
• Pumpkin and star anise veloute sauce with coffee and raspberry layer
• Browned duck with red cabbage, coffee avocado with a scent of cumin
• Boar morsel cooked in wine with chocolate and coffee eggplants
• Beef sirloin with coffee powder, chicory, capers and chili peppero
• Lamb cutlets with coffee, black pepper and ginger breadcrumb coating with watercress salad
• Coffee marinated tuna with ember-cooked carrots and shiso leaves in coffee and sesame tempura
• Chocolate demi-sphère with coffee mousse and fine coffee crumble
• Cream panna cotta with coffee sauce and granita
• Pears in vanilla and coffee syrup with yogurt wafers and licorice powder
• Coffee semifreddo with sorrel, cinnamon sponge and crumble
• Coffee soufflé with coffee and juniper gelato Glossary
  Indexes