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

4.33  ·  Rating details ·  60 Ratings  ·  6 Reviews
Paperback, 156 pages
Published December 31st 1996 by Peanut Butter Publishing (first published June 1996)
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Matt
Jun 01, 2013 rated it it was amazing
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!
Gregory Levine
Sep 30, 2013 rated it it was amazing
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
Nov 30, 2007 rated it really liked it
Excellent, and with well-chosen illustrations.
Guy Parker
Jan 05, 2012 rated it it was amazing
Astute and geeked out...loved it
Justin Engwall
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Lisa Vrazo
Informative
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