Espresso Coffee – Professional Techniques
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Espresso Coffee – Professional Techniques
Tags: Coffee, Espresso, Professional, Techniques
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on Friday, August 27th, 2010 at 6:29 pm and is filed under Espresso Coffee.
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This book is the “bible” of technical espresso. The author has studied his material thoroughly and to communicate clearly and concisely. coffee professionals, bartenders and those who love the art of coffee in this book as a resource for and over again. It will also serve as powerful learning tool for young professionals in the industry. The author goes even further than improving technical espresso, but also the importance of perfect milk froth and steam, which directly affect the total cost Espresso Experience. Gourmets will be the same after this book!
Rating: 5.5
David Shomer is the owner / chef roaster Vivace! Seattle. Her methods (particularly regarding the proper temperature for brewing) are the subject of many discussions, even ridiculous, in the coffee community as it is difficult to obtain consistent results with his methods. This may be true, but his approach allows you to near perfection for the third time to achieve, and decent results for the rest of the time, while other methods to produce more consistent results, without ever match the best it can reach.
If you want your art and essay, learn some of the many variables, and begin your search for the perfect cut, this book is for you. Shomer must make espresso for decades studied, some attention to detail borders on fanaticism, and its main findings are described in detail.
My only complaint is that even minimal Shomer discuss his techniques for the production of rosettes on top of his latte. I made the pilgrimage to Vivace! a few times and looked like he was, but after several years, tried a few times a day I am still not able to obtain results as good as the people of Vivace! can.
I succeeded, however, a few cups of force almost perfect for my Gaggia Paros, before his death, and I have this book to thank for the experience.
Rating: 5.5
I’m sorry for the four stars of David, because it is an important book and yes it gives the reader the essence of what it needs to make a cup of espresso coffee is really excellent. Buy people. My problem is that it is a very short book, and should have been much shorter. There is much more than the redundancy necessary to convey the points. Otherwise, it is well written and illustrated, offers the inside information you need. But in the mixing section Espresso David spends nearly two pages to avoid telling you what good espresso coffee blends. Of course it is subjective, but I guess I was feeling in his opinion, is charged (where it is abundant on other issues Espresso.) It refers vaguely to acid and low in Brazil (Brazil has a wide range of possibilities, some of which I think make a good coffee any kind) and it was. I expected more. But there is no doubt that David knows espresso in detail. He spent much time and effort to gather the necessary information is unique and it conveys. In addition, he and I agree that the best espresso is made in northern Italy, and that most Americans espresso charcoal water. So this is a very expensive book for its length, but it is really the price if you really want to understand, espresso.
Rating: 5.4
I worked for a cafe that had fifteen books on espresso – the more information was given in the book is flat-out wrong or revenue. A book that I remember very well explained, espresso should run 18-23 seconds. It is generally accepted that espresso must always run 23-30 seconds depending on the mixture.
I bought the book because I Shomer was the practical guide for making espresso in the market heard. It is an understatement. Shomer includes everything you need to know to have a basic knowledge and helped me improve my technique (quality and consistency of espresso) leaps and bounds.
Shomer cover sales techniques, prospecting techniques, roast, environmental factors and many other things in a simple way to read faster, but also very useful . In three days, my technique went from mediocre to good.
Rating: 5.5
It is a must-see book. The author explains the technique and factors in detail and simple way you go with all the information you need, a cup of coffee would deceant. Writing style is concise, without compulsory redundancies. Two fists up
Rating: 5.5