FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven’t found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I’ve been looking for. This book is my attempt to give it to them.
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This book is very good; it explains in depth the mechanics behind espresso … Scott Rao is one of the “go to” names for proper coffee, and espresso preparation. This book is very good; it explains in depth the mechanics behind espresso preparation and chronicles exact methods of preparing the beverage well and consistently. As for coffee preparation, the book goes in depth there as well. If you employ his methods, and follow his advice, I don’t believe you will produce a bad espresso or coffee ever again.
Incredible investment for people interested in the world of coffee Right off the bat, the book throws you into the world of espresso – and does so unapologetically while still managing to retain the attainability of the content. One of my favorite guys in the coffee world along with the Santa Cruz crew. You have nothing to lose and much knowledge to gain from the contents of this book.
Great book for the semi-novice I recently upgraded my home brew espresso machine from a semi-auto to a more hands on machine. And, while I LOVE the new machine, there has been a relatively steep learning curve 🙂 After a month of frustration with unsuccessful attempts to create appropriate microfoam for lattes and cappucinos, and of wondering if I had gotten a defective machine (but, pretty sure the problem was user error) I bought this book and starting hitting it hard. Within 24 hours, I was making awesomely velvety…