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Espresso Coffee: Professional Techniques, by David C. Schomer
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"Espresso Coffee: Professional Techniques has been called the 'Barista's Bible,' and for good reason."
- Sales Rank: #994869 in Books
- Published on: 1996-06
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 7.25" w x .50" l,
- Binding: Paperback
- 156 pages
- Learn how to make perfect espresso coffee
Most helpful customer reviews
2 of 2 people found the following review helpful.
Just great
By Amazon Customer
Recently started working as a barista for a very uptight place. Loved the book... Eveything my senior wouldnt take the time to explain this bok did... The order Schomer choses to explain things might puzzle you at first but it def makes sense by the end.
1 of 1 people found the following review helpful.
Great reference material
By Hal
Does a great job of explaining the espresso process. Provides helpful failure analysis data and process. First book on espresso that explains the process in non scientific language. It finally made me realize that the pull duration is the critical parameter for evaluating the shot process. The taste is the final criteria that a barista ( non-professional or professional alike)uses to evaluate the pull the duration of the pull helps determine how to improve it.
Worth every penny. If you are serious about great espresso you need this if you can't attend a barista school or training session.
0 of 0 people found the following review helpful.
Five Stars
By J.W.A
Best book about espresso you will ever read
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