With his first book considered by many professional baristas to be one of the definitive guides on espresso preparation, Scott Rao turns his considerable expertise and focus on all the other ways to make coffee - press pot and pour over geeks, this one's for you.
Broken down into three main parts, the book covers:
- Part One: Coffee extraction, measurement and methods on improving coffee flavor by changing the brewing parameters
- Part Two: How to achieve optimal coffee flavor via different brew methods (such as drip, pour over, press pot, steeping and vacuum pot)
- Part Three: Proper water chemistry and coffee bean storage
It also includes a thorough technical bibliography for those interested in digging deeper. A truly fascinating read.
|Ease of Use||4|
|Overall Value for the Money||3|
|How Does it Compare?||This is a great book for those that want to optimize their coffee preparation and enjoy learning the science behind it. Keep in mind that this book only covers coffee, leaving the espresso to "The Professional Barista's Handbook."|
|Product Weight (lbs.)||1.0125|
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Book: Everything but EspressoReview by Stevebythebay
Quality Value Price
I'm using in conjuction with ExtractMoJo software and refractometer to arrive at optimal drip coffee. The visual examples are great, but the lack of specific details on dealing with all the variables leaves me wanting more.
(Posted on 4/1/11)