The Professional Barista’s Handbook has ratings and 13 reviews. Brian said: Having done my undergraduate education at the University of Massachusetts. Never have we seen a barista guide to coffee preparation and barista techniques as authoritative and comprehensive as the Professional Barista’s Handbook. The Professional Barista’s Handbook is a comprehensive resource guide covering the ins-and-outs of espresso, coffee and tea preparation. Free shipping and.
|Published (Last):||8 March 2018|
|PDF File Size:||16.39 Mb|
|ePub File Size:||15.79 Mb|
|Price:||Free* [*Free Regsitration Required]|
When I began in the coffee business fourteen years ago, I read every book I could find about coffee. Want to Read Currently Reading Read. Though I’m no expert, this book provides extremely detailed instructions–and also explains the ‘why’–of every aspect of espresso brewing and the techniques–grinding, dosing, tamping, leveling, et al.
It indeed got me exited and back in front of an espresso machine at the earliest possible moment!
The Professional Barista’s Handbook
It succeeds in being well written, clear and concise and Scott has chosen his battles wisely. BUT the idea that lower doses need lower brew temps is an interesting one and what I appreciate most about my disagreement is that it inspires me to ask more questions and to want to learn more.
Unfortunately this book is available only in german.
I am probably going to get in trouble for that sentence! Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. I found Rao’s book informative, but I wish that he had begun with drip coffee. I am not a professional barista, though I have worked in coffee shops.
Thanks for your efforts, Scott. Jan 02, Bruno rated it really liked it Shelves: Do you know this Scott Rao personally? Basically, I appreciate his attention to prefacing information, presenting a variety of methods and following through with recommended application based on cafe environment. Nonetheless, drip coffee has fewer variables to consider, and I felt that once I understood those, I was able to re-read and understand his chapters on espresso.
AA, you can get the book from my website, http: 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. Do I agree with absolutely everything in the book? I received your book this week and I really like it.
Jeffry SanCar rated it it was amazing Jan 13, I certainly understand the rationale of putting espresso first – I am sure most serious baristas consider themselves purveyors of espresso. The discussion of temp stability is well treated, and I enjoyed how he treated dosing techniques bxristas coffee doses used around the world. Mike Vaughan rated it really liked it Oct 04, It would have been cool to have had this book some years ago when I started into coffee.
This book is my attempt to give it to them. No book can answer every question, but a good one should get you excited about the topic and inspire you to go out and learn more and generate more questions.
Goodreads helps you keep track of books you want to read. I have a lot of books on coffee, and I am pretty sure Scott Rao does as well. For me the thing that made this book so popular was that it gave answers. The passage on fines migration during extraction and preinfusion was also well illustrated and explained.
This is a very worthy addition to the strongest coffee texts available. After selling his first cafe, Ahndbook went on to work in the New Zealand coffee industry. Basically, I appreciate his attention to prefacing information, presenting a variety of me This seems like graduate level foods and liquid science to me.
It’ll save you a lot of money and give you the same information. Sy Neo rated it it was amazing Sep 07, I borrowed this book from a barista hadbook as research for a novel set in a third-wave coffee shop. There are no discussion topics on this book yet.
Book Review: The professional barista’s handbook – Scott Rao – jimseven
We at Five Senses have seen barista guides come and go, and while some were better than others none have ever quite hit the mark. Leave A Comment Cancel reply You profeasional be logged in to post a comment. What book or machine do I practice on?? Scott, on the other hansbook, is a self-published industry professional.
I certainly understand the rationale of putting espresso first – I am sure most serious baristas consider themselves purveyors of espre I am not a professional barista, though I have worked in coffee shops.
Thank you for the review, James. After I read, I decided to visit his coffee shop during the spring break.
The Professional Barista’s Handbook by Scott Rao
Pavel Viproperty rated it really liked it Sep 10, Refresh and try again. I remember quite clearly reading it the first time and jumping straight on the machine excited by what I had learned. The great thing about this book is that Rao lays out the science and application logically and gradually – so that by the time you’ve read the first half of the book you’re hopefully wondering things that he will dutifully explain in the last half.
I am like a sponge and ready — for the future!! It is written for the profession.
Everything written by Scott Rao is worth reading. This book is a very good source of information. The book gives you a good understanding about what is happening when coffee is extracting and which things affect the process. Open Preview See a Problem?