Espresso Coffee: Professional Techniques: How to Identify and Control Each Factor to Perfect Espresso Coffee in a Commercial Espresso Program

by David C. Schomer

3rd printing. Seattle 1998. How to Identify and Control each Factor to Perfect Espresso Coffee in a Commercial Espresso Program. Lg 8vo. 156 pages. Paperback.

Genres: Cooking, Nonfiction

156 pages, Paperback

First published June 1, 1996

Reviews

[Matt · Rating 5 out of 5]

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!

[Mofa · Rating 5 out of 5]

I want to khow about blending in espresso coffee

[Arturo Pacheco · Rating 5 out of 5]

Masterful work on espresso. Very detailed, illustrations, in depth philosophy and chemistry, practical instructions.

[Gregory Levine · Rating 5 out of 5]

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.

[Salim · Rating 4 out of 5]

Excellent, and with well-chosen illustrations.

[Guy Parker · Rating 5 out of 5]

Astute and geeked out...loved it

[Lisa Vrazo]

Informative