Everything But Espresso: Professional Coffee Brewing Techniques on Amazon. com. *FREE* The Coffee Roaster's Companion by Scott Rao (). Page 1. Rao, S. (). Everything but espresso: Professional coffee brewing techniques. Montreal, Canada: Scott Rao. Scott Rao, author of “The Professional Baristas Handbook” and “Everything But Espresso”, has penned a brand new e-book available now on.
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Everything but Espresso by Scott Rao covers coffee extraction, extraction measurement. It is also a guide to how to make the best cup from various coffee. Scott's second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following. Everything but Espresso: Professional Coffee Brewing Techniques 1 editions. Rao also delves into various coffee brewing methods along with a discussion of their pitfalls. While the book is primarily targeted at the professional Barista, it has useful information for all who enjoy.
With single cup brewing the devil really is in the detail. Mar 22, Andrew Landry rated it it was amazing. I agree, this book is essential. Page 1 of 1 Start over Page 1 of 1. James Hoffmann.
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All Post from gear Coffee Design: All Post from places. All Post from wire. The Coffee Sprudgecast: All Post from events. Coffee Sprudgecast Episode All Post from staff-picks. TAGS amazon , media , scott rao. Behmor Connected Brewer: Spencer William 23 July. Jimmy Russell 26 September.
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Sort order. Dec 10, John J. Camilleri rated it really liked it.
Good solid information, but it is a little too thin and the photography in some parts is embarrassingly bad. For the price I paid I expected slightly more content and polish. Aug 10, Jono Lewis rated it really liked it.
Good book, but too short. This is a great pickup if you do not already have The Professional Barista's Handbook.
Honestly, there is probably only pages of extra content in this book, which I feel should just exist in the Barista's Handbook. I also think the explanation and comparison of washing and diffusion is better in The Professional Barista's Handbook, with diffusion going into more depth in Everything But Espresso.
Realistically, anyone who wants to coffee nerd out on either of these Good book, but too short. Realistically, anyone who wants to coffee nerd out on either of these extraction methods will want to know about both of them.
I wish that Scott Rao had gone a little more in depth in certain parts of this book - such as water chemistry, there were certainly ample pages left to fill if he had wanted to. I'd love to see a new edition of this book published with more manual brew methods, and a chapter on cold brew.
Overall, it's a good book, with excellent information that is well presented and approachable. I am very grateful to Scott Rao for creating his books. However, given the price tag and size, I am inclined to recommend only getting this if you have 0 interest in espresso, and do not already have The Professional Barista's Handbook. Aug 08, Kyle Bjorkman rated it it was ok. Very in-depth yet not written very well. Very technical and introduces some new insights to the science of coffee extraction.
Feb 16, Orlando rated it really liked it. The first half of the book that gets into the technical details of coffee brewing, like what contributes to body vs flavor clarity, is the best part. The brew guides that you find online these days are as good, if not better, than the ones in the 2nd half of the book. Mar 26, Max rated it really liked it Shelves: Good and to the point informational book that gets you started on some basic principals of coffee.
Explaining on TDS, agitation, water chemistry, sludge temperature plus zooming in on the most used slow coffee techniques. I liked it. Jun 22, Hans Oeij rated it it was amazing Shelves: In a world where coffee science are mostly bro science governed by subjective taste, Scott Rao's calculative analysis provides logical opinion for optimum brewing methods.
Baristi who seek consistency and are open for ways to up their coffee game should definitely read this book. In so many ways, this is an important book for baristas so that they can educate the customer with a deeper and more holistic approach. As for comparisons, I agree there are none out there. I belive the Tim WendelBook is coming in english at wbc? So they fill each their needs, which is great.
Knowledge is power ;.
EBE is an absolute must read for anyone that takes coffee seriously, and the refractometer is an essential part of any respectable coffee shop. Both of his books are essential and refreshing reads, not unlike your own writing, James.
I actually highlighted this title in the latest edition of Fresh Cup magazine as one to purchase!