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.
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Everything But Espresso: Professional Coffee Brewing Techniques on site. 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.
Scott Rao is one of the top consultants on coffee roasting and brewing in the world. He writes succinctly and hits the main points in this short book. I learned a great deal about grinding and brewing coffee from this, even though I merely like good coffee -- I am not a barista.
If you are one of those people who really goes after good coffee -- the coffee itself, not all of the mixins, this book is for you. The Blue Bottle book is also excellent. There are other books on roasting. I bought this book as a gift for a very dear friend who adores any and every variation of coffee. My search began when I bought him locally roasted coffee which was supposed to superb and in high demand.
My friend seemed to express that it should taste better than what it did however. He said he wanted to know more about coffee how to make a great cup of coffee, about body and flavor and so my search began for a resource to empower him.
The Coffee Roaster's Companion by Scott Rao
My friend is analytical like me and I know he is going to simply love this cut to the chase version which is both very interesting and practical. For me as a non-coffee drinker I am also looking forward to making him that first incredible cup of coffee Thank you for such a wonderful book that enables someone like me to feel confident and equipping me with a level of knowledge with which I can delight my friend every time I make him coffee!
How embarrassing. This is the last resource you'll ever download with respect to home brewing coffee. Rao takes on coffee like an organic chemist approaches a step synthesis.
Thankfully he breaks down ALL the terminology and conveys it as if you're back in middle school, so it's highly educational and informative. One person found this helpful. So I was excited to read Everything But Espresso--it does not disappoint.
Espresso and espresso drinks are wonderful, but my preference is to enjoy these at a great cafe. Brewed coffee--whether drip, French press, pour over, siphon, or Aeropress--is my preference at home.
Brewing consistently great coffee is more difficult than you might think, but Scott Rao does a fantastic job of explaining how to do it. There is also a great deal of information that clarifies the why's behind the how's, which I think sets this book apart from others. This is an absolute must for anyone who is serious about preparing and serving great coffee. Chris Young Coauthor, Modernist Cuisine. Charts, diagrams, very technical. Who Knew!?!? Be open to a new world For example, I learned a few simple single-cup pour over techniques that makes all the difference.
Yes, it's pouring hot water on ground coffee -- so how can there so much about it? Beautifully illustrated with color photographs Also see the Barista's Handbook for espresso same author -- they are a companion. I love to drink great coffee!
And I love to brew my own coffee. So this book was perfect for my needs, explaining each step in the brewing procees and almost all brewing methods. However, in some cases the wording was a bit confusing and not as clear as it could have been. All in all a great reference book for coffee aficionados!
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site Inspire Digital Educational Resources. I was extremely excited when I heard about what he was planning for the new book, and I was in no way disappointed. With single cup brewing the devil really is in the detail.
I agree, this book is essential.
I like how Scott guides the reader through concepts and thoughts that could easily be misunderstood, especially in the grinding chapter and the difference between body and flavor. His graphic understanding is also very satisfying, at last explaining what was for me at the tip of the tounge but now I can explain with more confidence and with a better choice of words.
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.Preview this book Poster: coffee processing methods Learn what happens to a coffee bean as it leaves the farm and eventually arrives at your roastery.
Everything But Espresso
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. Readers Also Enjoyed. 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.
But look for a big, exciting hardcover book not about espresso,though in about six months. Scott's writing style is precise and to the point. Good solid information, but it is a little too thin and the photography in some parts is embarrassingly bad.