Cafe Desserts from a Tokyo Coffee Masterpiece
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Description
Book Introduction
Bringing out the best flavor
42 Dessert Recipes from Tokyo's Coffee Masterpiece, Cafe Bach
Opened in 1968, Cafe Bach is known as the founder of specialty coffee in Japan, offering coffee made with high-quality raw beans and using unique self-roasting technology.
Since establishing the Confectionery and Bakery Department in 1990, we have been consistently researching pastries and breads that go well with coffee for 35 years.
"Cafe Desserts from a Tokyo Coffee Masterpiece" is a book that generously reveals 42 dessert recipes from Cafe Bach that will make your coffee even more delicious, as well as the coffee that best matches each dessert and the hand-drip extraction method.
Many people have created a recipe that can be easily followed and enjoyed pairing coffee and baked goods at home, as well as in small cafes.
Enjoy the fantastic harmony of coffee and desserts presented by Café Bach through this recipe book.
42 Dessert Recipes from Tokyo's Coffee Masterpiece, Cafe Bach
Opened in 1968, Cafe Bach is known as the founder of specialty coffee in Japan, offering coffee made with high-quality raw beans and using unique self-roasting technology.
Since establishing the Confectionery and Bakery Department in 1990, we have been consistently researching pastries and breads that go well with coffee for 35 years.
"Cafe Desserts from a Tokyo Coffee Masterpiece" is a book that generously reveals 42 dessert recipes from Cafe Bach that will make your coffee even more delicious, as well as the coffee that best matches each dessert and the hand-drip extraction method.
Many people have created a recipe that can be easily followed and enjoyed pairing coffee and baked goods at home, as well as in small cafes.
Enjoy the fantastic harmony of coffee and desserts presented by Café Bach through this recipe book.
- You can preview some of the book's contents.
Preview
index
Prologue / Coffee Basics from Cafe Bach / Coffee Origins / Coffee and Sweets Pairings / Coffee Roasting Stages and Sweets Pairings / How to Read This Book
Chapter 1.
Basic techniques for making cookies
Key things to know before making cookies
7+2 basic doughs: Part a cake (pound dough) / Part a genoise (sponge dough) / Biscuit joconde (joconde dough) / Part sucrée (sucrée dough) / Part sablé (sable dough) / Part brise (dough dough) / Part a choux (choux dough) / Part feuyté (folding pie dough) / Feuytage rapide (quick folding pie dough)
Four basic creams: Crème Chantilly (whipped cream) / Crème Patissiere (custard cream) / Butter cream / Crème d'Amande (almond cream)
Two basic meringues: meringue and Italian meringue
Chapter 2.
A snack that goes well with kimchi
Madeleine
strawberry tart
Tarte au Citron
Tourte Pastis
Fire de Neju
croissant
Chapter 3.
A snack that goes well with a medium-sized meal
Apple pie
Tarte Tatin
Coco Fashion
Palmier
Brioche
Gugelhoff
Bisquit de Savoie
Hazelnut Sablé
Vanille Kipfel
Marble Chocolate Cake
Chapter 4.
A snack that goes well with medium-sized rice cakes
Strawberry Shortcake
cheesecake
Apple Cake of Memories
fruit cake
PTV
Mille-feuille
Surpriz
Paris Brest
2 types of financiers
Pang de Zen
Dacquoise
Butterkuchen
Nussvogel
Bavarois
* Challenge yourself with the Christmas cookie, Stollen!
Chapter 5.
A snack that goes well with steamed rice cakes
Bach Chocolate
Mont Blanc
brownie
Schwarzwalder Kirschtorte
Baba with tomato sauce
Florentin Sablé
* The basics of coffee extraction taught by Cafe Bach
Chapter 6.
Snacks that go well with variation coffee
truffle
Cardinalschnitten
Marron Gugelhoff
Blancmanger
Cafe Bach's Coffee Bean Guide
Coffee Compatibility Index: Finding Coffee Compatibility Through Cookies
Cafe Bach and Pastry and Bakery Department
Chapter 1.
Basic techniques for making cookies
Key things to know before making cookies
7+2 basic doughs: Part a cake (pound dough) / Part a genoise (sponge dough) / Biscuit joconde (joconde dough) / Part sucrée (sucrée dough) / Part sablé (sable dough) / Part brise (dough dough) / Part a choux (choux dough) / Part feuyté (folding pie dough) / Feuytage rapide (quick folding pie dough)
Four basic creams: Crème Chantilly (whipped cream) / Crème Patissiere (custard cream) / Butter cream / Crème d'Amande (almond cream)
Two basic meringues: meringue and Italian meringue
Chapter 2.
A snack that goes well with kimchi
Madeleine
strawberry tart
Tarte au Citron
Tourte Pastis
Fire de Neju
croissant
Chapter 3.
A snack that goes well with a medium-sized meal
Apple pie
Tarte Tatin
Coco Fashion
Palmier
Brioche
Gugelhoff
Bisquit de Savoie
Hazelnut Sablé
Vanille Kipfel
Marble Chocolate Cake
Chapter 4.
A snack that goes well with medium-sized rice cakes
Strawberry Shortcake
cheesecake
Apple Cake of Memories
fruit cake
PTV
Mille-feuille
Surpriz
Paris Brest
2 types of financiers
Pang de Zen
Dacquoise
Butterkuchen
Nussvogel
Bavarois
* Challenge yourself with the Christmas cookie, Stollen!
Chapter 5.
A snack that goes well with steamed rice cakes
Bach Chocolate
Mont Blanc
brownie
Schwarzwalder Kirschtorte
Baba with tomato sauce
Florentin Sablé
* The basics of coffee extraction taught by Cafe Bach
Chapter 6.
Snacks that go well with variation coffee
truffle
Cardinalschnitten
Marron Gugelhoff
Blancmanger
Cafe Bach's Coffee Bean Guide
Coffee Compatibility Index: Finding Coffee Compatibility Through Cookies
Cafe Bach and Pastry and Bakery Department
Detailed image
Into the book
The roasting stage is what greatly affects the taste of coffee.
As the roasting degree increases from light to dark, the taste changes from clean acidity to complex, and from complex to bitter.
You can see with your eyes that it changes from light brown to dark brown.
--- p.17, from “The Roasting Stages of Coffee and the Compatibility of Sweets”
There are three types of cheesecake: baked, soufflé, and rare. Cafe Bach makes a soufflé type that melts in your mouth and goes well with coffee.
You can enjoy a soft, fluffy, moist, and deep flavor by absorbing air.
If you properly utilize the acidity of lemon, which acts as a bridge between cheese and pastry, you can complete it with a deeper flavor.
When eating, you also need to be mindful of the temperature.
If you eat it right after taking it out of the refrigerator, the dough will have shrunk and it won't go well with coffee.
Don't forget to let it sit at room temperature for a while to return it to a soufflé state.
--- p.89, from "Cheesecake"
The appropriate thickness (mash) will vary depending on the extraction tool, but it is important to make the thickness uniform regardless of the tool used.
The finer the coarseness, the easier it is to extract the ingredients, but the slower the filtration speed, so when extracting with paper drip, it is best to use a medium coarseness.
If you use beans that are too finely ground, the coffee will taste heavy and bitter.
As the roasting degree increases from light to dark, the taste changes from clean acidity to complex, and from complex to bitter.
You can see with your eyes that it changes from light brown to dark brown.
--- p.17, from “The Roasting Stages of Coffee and the Compatibility of Sweets”
There are three types of cheesecake: baked, soufflé, and rare. Cafe Bach makes a soufflé type that melts in your mouth and goes well with coffee.
You can enjoy a soft, fluffy, moist, and deep flavor by absorbing air.
If you properly utilize the acidity of lemon, which acts as a bridge between cheese and pastry, you can complete it with a deeper flavor.
When eating, you also need to be mindful of the temperature.
If you eat it right after taking it out of the refrigerator, the dough will have shrunk and it won't go well with coffee.
Don't forget to let it sit at room temperature for a while to return it to a soufflé state.
--- p.89, from "Cheesecake"
The appropriate thickness (mash) will vary depending on the extraction tool, but it is important to make the thickness uniform regardless of the tool used.
The finer the coarseness, the easier it is to extract the ingredients, but the slower the filtration speed, so when extracting with paper drip, it is best to use a medium coarseness.
If you use beans that are too finely ground, the coffee will taste heavy and bitter.
--- p.148, from “The Basics of Coffee Extraction as Told by Cafe Bach”
Publisher's Review
Is there a specific dessert that goes well with each coffee?
Cafe Bach tells you
A fantastic pairing of coffee and dessert!
Coffee has captivated everyone with its fragrant aroma and refined taste, becoming an indispensable part of our daily lives.
The world of coffee is evolving more and more every year.
For example, in the past, the acidity of coffee was not preferred because it was misunderstood as something that was 'created through corruption', but now acidity is accepted as one of the many characteristics of coffee.
By varying the origin, roasting stage, and flavor of coffee depending on your mood and taste each day, even those who simply think of coffee as a "bitter drink" will find that the possibilities of its flavor and aroma are truly endless.
High-quality coffee that fully reflects the characteristics of the region and farm and provides a differentiated taste and aroma is called 'specialty coffee.'
Cafe Bach, a renowned coffee shop located in Tokyo, Japan, is called the “founder of Japanese specialty coffee” for its commitment to “good coffee” made by carefully roasting high-quality raw coffee beans for 40 years, long before the term “specialty coffee” was coined.
Café Bach, which established a pastry and bakery department in 1990, continues to research cafe desserts and widely share the fantastic pairing of coffee and baked goods with its customers.
From refreshing light tea to heavy, strong tea,
From Madeleines to Mont Blanc─
Easier to follow than YouTube
The Basics of Cafe Desserts, Complete Recipe
This book introduces 42 dessert recipes from 'Café Bach' that will make your coffee even more delicious, along with basic knowledge about coffee.
Each recipe includes detailed step-by-step instructions with step-by-step photos so that anyone can easily follow along.
Additionally, the ingredients were changed to small batches so that they can be made in small quantities, and when working with a set amount, such as pie dough, the leftover dough was designed to be stored in the refrigerator and used.
The most important feature is that it introduces desserts that are suitable for each stage of coffee bean roasting, from light roasting, medium roasting, medium roasting, and heavy roasting.
For example, light roast coffee with mild acidity and bitterness is matched with a madeleine with delicate flavor and texture, medium roast coffee with rich acidity is matched with a delicate yet savory pastry like apple pie, and heavy roast coffee with deep bitterness is matched with a dessert with chocolate as the main ingredient like chocolat.
In addition, he generously revealed snacks that go well with variation coffee, basic tips for matching coffee and desserts, coffee extraction methods, and Cafe Bach's coffee bean guide.
Coffee and dessert taste better together than when eaten separately.
It's like a marriage of food and wine.
I hope that by referring to this book, you can enjoy the delightful experience of pairing coffee and dessert in your own store or home.
Cafe Bach tells you
A fantastic pairing of coffee and dessert!
Coffee has captivated everyone with its fragrant aroma and refined taste, becoming an indispensable part of our daily lives.
The world of coffee is evolving more and more every year.
For example, in the past, the acidity of coffee was not preferred because it was misunderstood as something that was 'created through corruption', but now acidity is accepted as one of the many characteristics of coffee.
By varying the origin, roasting stage, and flavor of coffee depending on your mood and taste each day, even those who simply think of coffee as a "bitter drink" will find that the possibilities of its flavor and aroma are truly endless.
High-quality coffee that fully reflects the characteristics of the region and farm and provides a differentiated taste and aroma is called 'specialty coffee.'
Cafe Bach, a renowned coffee shop located in Tokyo, Japan, is called the “founder of Japanese specialty coffee” for its commitment to “good coffee” made by carefully roasting high-quality raw coffee beans for 40 years, long before the term “specialty coffee” was coined.
Café Bach, which established a pastry and bakery department in 1990, continues to research cafe desserts and widely share the fantastic pairing of coffee and baked goods with its customers.
From refreshing light tea to heavy, strong tea,
From Madeleines to Mont Blanc─
Easier to follow than YouTube
The Basics of Cafe Desserts, Complete Recipe
This book introduces 42 dessert recipes from 'Café Bach' that will make your coffee even more delicious, along with basic knowledge about coffee.
Each recipe includes detailed step-by-step instructions with step-by-step photos so that anyone can easily follow along.
Additionally, the ingredients were changed to small batches so that they can be made in small quantities, and when working with a set amount, such as pie dough, the leftover dough was designed to be stored in the refrigerator and used.
The most important feature is that it introduces desserts that are suitable for each stage of coffee bean roasting, from light roasting, medium roasting, medium roasting, and heavy roasting.
For example, light roast coffee with mild acidity and bitterness is matched with a madeleine with delicate flavor and texture, medium roast coffee with rich acidity is matched with a delicate yet savory pastry like apple pie, and heavy roast coffee with deep bitterness is matched with a dessert with chocolate as the main ingredient like chocolat.
In addition, he generously revealed snacks that go well with variation coffee, basic tips for matching coffee and desserts, coffee extraction methods, and Cafe Bach's coffee bean guide.
Coffee and dessert taste better together than when eaten separately.
It's like a marriage of food and wine.
I hope that by referring to this book, you can enjoy the delightful experience of pairing coffee and dessert in your own store or home.
GOODS SPECIFICS
- Date of issue: September 8, 2025
- Page count, weight, size: 168 pages | 188*257*10mm
- ISBN13: 9791168623873
- ISBN10: 1168623871
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