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.
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HaiTran rated it it was amazing Oct 30, Sarah Welder rated it really liked it Dec 19, Head back to the store. Nov 19, Brian rated it really liked it. I borrowed this book from a barista friend as research for a novel set in a third-wave coffee shop. Brian Fisher rated it it was amazing Feb 22, The most authoritative and comprehensive barista guide for coffee preparation available. Dec 12, Jon McMahon rated it really liked it.
The Professional Barista’s Handbook 4.
Book Review: The professional barista’s handbook – Scott Rao
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.
Now I know everything in the world about espresso.
He said it’s okay. Hardcover99 pages. Just a moment while we sign you in to your Goodreads account. He secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.
Tristan Stephenson rated it really liked it Oct 02, I certainly hanvbook 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. Mijn eerste koffieboek, en dan nog een boek dat heel hoog stond aangeschreven in de koffie-community. I remember quite clearly reading it the first time and jumping straight on the machine excited by what I had learned.
This i beleive is why we love coffee so much.
The Professional Barista’s Handbook by Scott Rao
Jan 02, Bruno rated it really liked it Shelves: There’s a good bit of science in the book as well, which is easy to skip over and still not miss any of the good stuff, if you’re so inclined. Mike Vaughan rated it really liked it Oct 04, Nor are all the types of coffee completely explained and described and how to properly work with them, but the most important info about what a barista needs to know is in the book and the book can serve as a guidline in the line of work for baristi Having done my undergraduate education at the University of Massachusetts in Amherst, it’s like a trip down memory lane to see this book by Scott Rao, whose Rao’s Coffee House, tucked away just off North Pleasant Street, is an institution.
Sy Neo rated it it was amazing Sep 07, This seems like graduate level foods and liquid science to me. For me the thing that made this book so popular was that it gave answers.
Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide. Aaron rated it really liked it Feb 17, Author Bio When I began in the coffee business fourteen years ago, I read every book I could find about coffee.
But I also think you will be very positively surprised by either Schomers book or Scotts! I certainly understand the rationale of putting espresso first – I am sure most serious baristas consider themselves purveyors of espresso.
Book Review: The professional barista’s handbook – Scott Rao – jimseven
This book is my attempt to give it to them. The search for the ever elusive answers to our many questions. Be the first to ask a question about The Professional Barista’s Handbook. Carlo, there is a relationship between dose size and temperature, or at least there should be. There are no discussion topics on this book yet. Scott, on the other hand, is a self-published industry professional.
It indeed got me exited and back in front of an espresso machine at the earliest possible moment! Skip those fancy coffee classes and read this instead. I have found it to be enlightening and very useful, especially since I always enjoy knowing the reason why something has to be done a certain way. However, I recently acquired a nice semi-automatic home espresso machine and dug this book out to try and understand the craft and skill that’s necessary for brewing a proper cup of espresso.
The Professional Barista’s Handbook
Basically, I appreciate his attention to prefacing information, presenting a variety of methods and following through with recommended application based on cafe environment. The discussion of temp stability is well treated, and I enjoyed how he treated dosing techniques and coffee doses used around the world.
However, I recently acquired a nice semi-automatic home espresso Having done my undergraduate education at the University of Massachusetts in Amherst, it’s like a trip down memory lane to see this book by Scott Rao, whose Rao’s Coffee House, tucked away just off North Pleasant Street, is baristae institution.
I had the pleasure of meeting Scott at Coffee Fest D. We were thinking of going to one of their courses as well in september, are they worthwhile in your humble opinion?