Comments on: Book Review: The professional barista’s handbook – Scott Rao http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/?utm_source=rss&utm_medium=rss&utm_campaign=book-review-the-professional-baristas-handbook-scott-rao James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: Book review: Everything but Espresso http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-99035 Book review: Everything but Espresso Mon, 31 May 2010 15:15:06 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-99035 [...] Rao – Everything But Espresso The Professional Barista’s Handbook (review) AKPC_IDS += "1601,"; If you enjoyed this then please share [...] [...] Rao – Everything But Espresso The Professional Barista’s Handbook (review) AKPC_IDS += "1601,"; If you enjoyed this then please share [...]

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]]> By: bruno http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98771 bruno Mon, 19 Apr 2010 19:11:57 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98771 dose anyone have copy this book could email to me please brunog027@gmail.com dose anyone have copy this book could email to me please brunog027@gmail.com

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]]> By: sushi stu http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98149 sushi stu Tue, 02 Feb 2010 14:40:51 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98149 great thanks I'll try and hunt it down! great thanks I’ll try and hunt it down!

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]]> By: Carlo Odello http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98148 Carlo Odello Tue, 02 Feb 2010 14:36:10 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98148 @Sushi Stu: 978-1-60530-098-6 @Sushi Stu: 978-1-60530-098-6

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]]> By: sushi stu http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98147 sushi stu Tue, 02 Feb 2010 14:08:41 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-98147 does his book have an ISBN so I can find it in the UK? does his book have an ISBN so I can find it in the UK?

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]]> By: tiffany http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-97983 tiffany Sun, 10 Jan 2010 06:43:20 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-97983 Hello. I have moved to a wonderful and most beautiful part of the country. Living a major part of my life in Seattle, I would like to know and get some insight on how to become a baristia in Hawaii. This town is ready for the real world...Where do I start on my own?? What book or machine do I practice on?? I am like a sponge and ready -- for the future!! What should my next step be? Thanks! Hello. I have moved to a wonderful and most beautiful part of the country. Living a major part of my life in Seattle, I would like to know and get some insight on how to become a baristia in Hawaii. This town is ready for the real world…Where do I start on my own?? What book or machine do I practice on?? I am like a sponge and ready — for the future!! What should my next step be?
Thanks!

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]]> By: Mentness/StuartLee http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-89290 Mentness/StuartLee Tue, 01 Jul 2008 15:17:30 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-89290 Having just finished this book a couple of times over the past few days I have to agree with you James. It does exactly what it says in the preface. 'I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I’ve been looking for. This book is my attempt to give it to them.' A great starting point for any barista. It indeed got me exited and back in front of an espresso machine at the earliest possible moment! Having just finished this book a couple of times over the past few days I have to agree with you James.

It does exactly what it says in the preface.

‘I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I’ve been looking for. This book is my attempt to give it to them.’

A great starting point for any barista. It indeed got me exited and back in front of an espresso machine at the earliest possible moment!

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]]> By: Michael Bennett http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-89011 Michael Bennett Tue, 08 Apr 2008 15:08:32 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-89011 Rob, One question, actually two, how would you prepare a lungo if scott's method wasn't clear enough, I would be interested to find out. Rob,

One question, actually two, how would you prepare a lungo if scott’s method wasn’t clear enough, I would be interested to find out.

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]]> By: scott rao http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-88995 scott rao Sat, 05 Apr 2008 04:59:08 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-88995 AA, you can get the book from my website, www.professionalbaristashandbook.com; shipping to the U.K. is $11. in the U.K. the book is sold by www.espressowarehouse.co.uk Carlo, there is a relationship between dose size and temperature, or at least there should be. i did not claim the italians DO base temperature on dose size, but i did hypothesize that dose size may have played a role in the evolution of generally higher temperatures being used in countries that favor larger doses. the full explanation is in the book; i will not try to recap the argument here. ROB, to further add to my comments on your blog: i try to stick to what i think is within my circle of competence. i confess to not being an expert on the best method for pulling a lungo. it has never been a focus of mine, and i'd rather leave out lungos than do a poor job writing about them. best, scott AA, you can get the book from my website, http://www.professionalbaristashandbook.com; shipping to the U.K. is $11.

in the U.K. the book is sold by http://www.espressowarehouse.co.uk

Carlo, there is a relationship between dose size and temperature, or at least there should be. i did not claim the italians DO base temperature on dose size, but i did hypothesize that dose size may have played a role in the evolution of generally higher temperatures being used in countries that favor larger doses. the full explanation is in the book; i will not try to recap the argument here.

ROB, to further add to my comments on your blog: i try to stick to what i think is within my circle of competence. i confess to not being an expert on the best method for pulling a lungo. it has never been a focus of mine, and i’d rather leave out lungos than do a poor job writing about them.

best, scott

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]]> By: rob berghmans http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-88993 rob berghmans Fri, 04 Apr 2008 18:49:45 +0000 http://www.jimseven.com/2008/02/28/book-review-the-professional-baristas-handbook-scott-rao/#comment-88993 ordered the book at a Dutch online service, what saves me the import costs. it's a nice read, but i do not want to see it as the next step after Schromer's book, which goes way further . what bothers me is the fact they only use american weight and content scales. and temps. what bothers me even more is the vague and not satisfying look on lungo preparations. i thinks there are better techniques to brew large espresso coffee's. meanwhile i let it pass through the hands of all my barista's cause it's inspiring and well written. and maybe one of them is able to help me with those scientific diagrams. ;-) ordered the book at a Dutch online service, what saves me the import costs.
it’s a nice read, but i do not want to see it as the next step after Schromer’s book, which goes way further .

what bothers me is the fact they only use american weight and content scales. and temps.

what bothers me even more is the vague and not satisfying look on lungo preparations. i thinks there are better techniques to brew large espresso coffee’s.

meanwhile i let it pass through the hands of all my barista’s cause it’s inspiring and well written. and maybe one of them is able to help me with those scientific diagrams. ;-)

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