The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea

I just completed reading (except for the cupping chapter, which I’m saving for later), Scott Rao’s “The Roaster’s Companion,” and I want to recommend it to you, although it contains information that once again sets me back on my heels, as it were, just as acquiring the heat exchanger machine did. Rao’s roasted and cupped over 20,000 batches on a wide variety of roasting machines, and he’s combed his notes to glean commonalities from roasts that he found exceptional— roasts, as he comments, that he can still taste, not just pretty good roasts. The book is a short one, but with information so densely packed that one must read it with intention. Particularly interesting is his discussion of the factors which contribute most— again, in his experience— to superior development of flavors in the coffee bean. Specifically, he emphasizes the importance of the rate of rise (it needs never to flat line or drop) and using a routine that encourages maximum delta T during the initial stages as well as throughout the roast, delta T being the difference in temperature between the inside of the bean and the outside of the bean. Anyway, the book is pricey, but I guessed that it would provide more valuable information than a roasting class from one of those who offer them in Sacramento. My hunch was correct. I did attend a roasting class, and while it was fun to hang around and ask questions, and to see the equipment up close and so on, it was way too basic, designed as it was to introduce people to the idea that they could roast at home. Similarly, I’m halfway through Rao’s “The Professional Barista’s Handbook,” which is also a densely packed, though equally short, book as the “Roaster’s Companion.” I’m impressed with how much incorrect folklore exists among coffee enthusiasts, passed seemingly from one to the next without scrutiny. There are a few voices, though, on the forums that seem to arise from considered experience. Thank goodness for those. It is interesting that the brewing and roasting processes, while distinct and involving differing parameters, are alike in their complexity and in the challenges they present the would-be practitioner who aspires at each step to improve. I recall a book I read years ago called “Zen Mind, Beginner’s Mind,” wherein the author emphasizes the value in perpetually returning to the state of mind of a beginner. The heat exchanger machine forced me to begin again. Reading Scott Rao’s books is forcing me to begin again, also. But something is happening a little at a time, and I’m grasping the thermal issues in both brewing and roasting more clearly. Now, if I can just end up with a remarkable cup of coffee, it’ll all be worth it.

I recently upgraded my home brew espresso machine from a semi-auto to a more hands on machine. And, while I LOVE the new machine, there has been a relatively steep learning curve :) After a month of frustration with unsuccessful attempts to create appropriate microfoam for lattes and cappucinos, and of wondering if I had gotten a defective machine (but, pretty sure the problem was user error) I bought this book and starting hitting it hard. Within 24 hours, I was making awesomely velvety steamed milk with microfoam that was a barista's dream. Scott Rao's concise, down to earth descriptions make it very easy to follow and make it possible for even a novice to become an expert very quickly. GREAT book. His instructions are so detailed, yet incredibly intuitive. I highly recommend this book for anyone looking to make great espresso drinks. Whether you're a home brewista like myself, struggling to master the art of the microfoam, or a cafe barista looking to improve your skill level and become a master of the pull, this book is the resource you are looking for.

Informative, helpful and interesting. I’m a home barista. So, I wasn’t the target audience, but I enjoyed it anyway.

How complicated can espresso be? Well, there's many ways to make it wrong and taste horrible, this book explains how to make a really great shot of espresso. I've been the victim of many badly made espresso drinks, and now that I have learned from this book I know how to make great espresso -- Holy cow!! I can spot the wrong wrong technique a mile away... I wish I could jump over the counter and give them a lesson on espresso making (I have kindly offered). Since I have a very expensive espresso maker and grinder, just like the pros and I prefer the manual method for the greatest control all of the variables, but the knowledge this book completed my home experience. Buy this book and learn to make great espresso!

Tolles Buch für alle, die sich mehr mit guter Kaffeezubereitung beschäftigen möchten.

Great book, a must read for any coffee geek. this book used to be very hard to find. So glad I its availability has improved.

Came quickly and book is in perfect condition. The book is also great for any barista or cafe owner to develop a deeper understanding off coffee & tea that is not focused on the growth/harvesting of the products. Combined with a book such as The Coffee Atlas (that provides in depth information on the growing methods, harvesting, washing, and the cultural context) you will have developed an expert understanding

I think that this is a good book for every person who love coffee. It has the exact information that you will need. I felt that some books have a lot of information some of them too much to be honest with you.

Full with technical terms but has a glossary