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Espresso Coffee: Professional Techniques: How to Identify and Control Each Factor to Perfect Espresso Coffee in a Commercial Espresso Program
Paperback, 156 pages
Published December 31st 1996 by Peanut Butter Publishing
(first published June 1996)
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Huge, huge geek. But does this man know coffee! Wow. Seriously, if you are at all curious to know why some coffee just sucks,(think: crap you get at your neighborhood corporate coffee chain), and some coffee is life-changingly delicious,(think: Intelligentsia from Chicago), read this book. This guy is the Leonardo Da Vinci of coffee. Part scientist, part artist, pure magic. Too bad he's not Italian. Or hot.
Schomer writes conversationally, intersperses diagrams, color pictures and fills his book with passion for coffee technique vis avis cafe mechanics. If you want to seek him out for an autograph I'm told he still checks in on all his cafes throughout the morning shift during weekdays. The next road trip to Seattle is this July and I plan too!
In the words of another reviewer: "the barista's Bible". Schomer is one of the giants of specialty coffee in the U.S., leaving a huge mark on everything from how today's espresso machines are made to coffee culture to latte art. This book is a must read for anyone who loves and/or wants to make espresso.