Comments on: Book review: Everything but Espresso

By: at odds with unevenness // The Other Black Stuff

at odds with unevenness // The Other Black Stuff — Mon, 26 Jul 2010 13:39:32 +0000

[...] consistency of methodologies, are all bankable principles – and I will concur with James’ verdict, it is an essential [...]

By: MARCO ÜBER PROJECT » CAFFE CULTURE PREVIEW

MARCO ÜBER PROJECT » CAFFE CULTURE PREVIEW — Thu, 17 Jun 2010 23:27:45 +0000

[...] anyone wants to make sure they get their questions answered by the man himself. Scott Rao’s Everything but Espresso will also be at our booth for those [...]

By: Jeremy

Jeremy — Mon, 07 Jun 2010 01:10:04 +0000

Just read EBE from cover to cover. Very essential. It has just become required reading for all our new trainees, as it is concise, easy to follow, yet has enough science and depth to keep you from skimming. It also helped me with some frustrating issues I was having with my syphon. I think his, “It’s not magic” approach is very refreshing indeed.

By: Nate

Nate — Fri, 04 Jun 2010 15:43:10 +0000

I actually highlighted this title in the latest edition of Fresh Cup magazine as one to purchase! I’m glad to have your opinion on it as well. Those who are critical of new or different techniques are being closed minded. The specialty coffee industry is really quite young, and to think that we already know all of the tricks of the trade is akin to those in 1900 who said everything had already been invented. It is blatant ignorance to believe that we can not improve the coffee experience! Thanks again for the recommendation, I will certainly be purchasing this book.

By: Cory

Cory — Wed, 02 Jun 2010 14:37:08 +0000

I keep running to the mailbox every day hoping to find this book inside…

By: Paul stack

Paul stack — Tue, 01 Jun 2010 23:12:56 +0000

A fine book made better through the steady use of science and fact to underpin theory. Timely.

By: sanford bledsoe

sanford bledsoe — Mon, 31 May 2010 21:21:07 +0000

Since we acquired the refractometer and MoJoToGo at Comet a few weeks ago, we’ve noticed that there is a lot of inconsistency, from coffee to coffee, and especially from barista to barista. EBE is an absolute must read for anyone that takes coffee seriously, and the refractometer is an essential part of any respectable coffee shop. I respect Scott Rao a great deal, and I enjoy his writing because it’s concise and straight-forward; there is a lot of information packed into what is a pretty short book. I also can’t say enough about The Professional Barista’s Handbook. Both of his books are essential and refreshing reads, not unlike your own writing, James.

By: James Hoffmann

James Hoffmann — Mon, 31 May 2010 20:37:13 +0000

I have to say – I am really looking forward to the Wendelbook in English!

By: Sondre

Sondre — Mon, 31 May 2010 18:42:47 +0000

I’m gonna pick this one up for shure, as home-brewing is one of my biggest passions. I got a wonderful tip-top faema, mazzer, fresh quality beans and everything I could ask for at work, but spending the extra time with me hand-grinded, v60′d or aeropressed coffee at home is often even more rewarding on so many levels.

As for comparisons, I agree there are none out there. I belive the Tim WendelBook is coming in english at wbc (?), which is a great GREAT book, but more for the home enthusiast than the coffee proffesional/home SUPERenthusiast. So they fill each their needs, which is great. Tim’s book is also useful for the proffesional that struggles to communicate some of the basics to customers though, as its extremely well formulated. Sometimes I miss having answers to the simplest of ‘why’s, and I guess both these books can answer these questions in different ways, which is good! Knowledge is power ;)

By: Tumi Ferrer

Tumi Ferrer — Mon, 31 May 2010 15:43:57 +0000

I agree, this book is essential. I like how Scott guides the reader through concepts and thoughts that could easily be misunderstood, especially in the grinding chapter and the difference between body and flavor. His graphic understanding is also very satisfying, at last explaining what was for me at the tip of the tounge but now I can explain with more confidence and with a better choice of words.

In so many ways, this is an important book for baristas so that they can educate the customer with a deeper and more holistic approach.

He also offers several suggestions for routines to enhance the quality of beverages, as well as constant maintenance for cafés, which is very helpful for anyone thinking about starting it’s own café.

Essential. Yes!