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Product details

File Size: 1507 KB

Print Length: 43 pages

Publisher: Scott Rao Coffe Books (September 8, 2013)

Publication Date: September 8, 2013

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00F2VCTP6

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Amazon Best Sellers Rank:

#212,977 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

One of the the best books available on extracting espresso - but perhaps not a beginners book. Wonderful as a quick reference for tamp, grind, extraction, refractometry (to measure extraction), pressure profiling (does not mention flow profiling), etc. The book does not go into great depth on each subject - but rather emphasizes what is most important, and assumes you have background knowledge about making coffee.However the book is not “complete” (no book is ) and there is always more to learn...

i share the opinion of a some of the other people that have purchased the same book.it is a good book with good information but it could have been a lot deeper in some of the topics. The book really only skims the surface of the science of extraction.I came away feeling like i could have learned a whole lot more.Which is not the case with the other Rao's books which are full of great information and very good value.I still like to support Rao's work, as it is one of the very few sensible coffee prefessionals out there

I'm a bit torn as to how to review this book. On one end, it's great information for any barista out there; on the other, it feels more like a powerpoint presentation than a full-fledged book, and really only skims the surface of the science of extraction (a lot of the information presented here could easily be found online for free). Still, it's a good resource, and one that will hopefully nudge more baristi to the geek side.I originally wanted to give this 3 stars due to how underwhelmed I felt after finishing the read in minutes, but considering the contribution of people like Scott Rao and Vince Fedele to the specialty coffee industry, I'm bumping it up to 4 stars and feeling no remorse in supporting their work with my money.On a side note, the kindle presentation is excellent and clearly shows that this book was made with the digital format in mind.

I have a double boiler home espresso machine.This is a clear and logical presentation of how to tune your espresso making skills and how to determine the best settings for your machine.It is really targeted at people who run espresso shops and need to produce the best and most consistent results.I skipped the advance chapters on how to use a densitometer since I am really just doing this for my own use and was not going to purchase that expensive a test tool.

As always, Scott Rao provides a lot of information on the science and technique behind making a good cup of espresso. I bought the kindle version and I think that was a good idea. Even though it had a lot of information, I finished it within a day and now I will always have it on my kindle for future reference.As a suggestion, I would recommend adding descriptions for experiments one can do to develop their mastery of pulling a shot.

It would serve you well to understand concepts like brew strength (%TDS) and extraction yield (EXT%) before you approach this book. ( For an introduction to these and other important concepts, see Scott Rao's other books: Everything But Espresso; and/or Professional Barista's Handbook, which this book greatly expands upon.) However, if you're reading this, chances are you're already familiar with Scott Rao's work. The chapters are short and the material digestible. If you're looking to take your espresso to another level (and who isn't, really?) this book is indispensable.

Great book for the professional barista. I use a refractometer in my shop for many reasons because of it's many uses detailed by Rao in this book. Be careful buying a specialized coffee refractometer, they are usually too expensive for the average cafe owner/operator. Rao pushes the coffee refractometer hard. With enough internet research you can find how to use a cheap brix refractomter to get very similar if not identical results. Do read the book though. Lots of good info.

Although I'm a trained engineer some of this was beyond me. Could be that I was a bit tired when I tried to read this. It is not an light read. I should rather label it as a book to be studied not simply read. The data presented is enlightening to a newbie espresso brewer like me.

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