The differences in the coffees we drink depend — for example — on the origin of the beans, the extraction technique, tasting equipment and serving temperature. Each elaboration method is accompanied by different foods (yes, even savoury ones!) based on context, place and time of the day.
Besides the most common forms of preparation, this volume explores the infinite possibilities of the coffee & spirits sector. In other words, how coffee can be used in mixology to create original drinks (such as the Coffee Martini) and how coffee is used in other aspects of cuisine.
