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Espresso Extraction: Measurement and Mastery (English Edition) [Format Kindle]

Scott Rao

Prix Kindle : EUR 9,99 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet

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Descriptions du produit

Présentation de l'éditeur

Espresso Extraction: Measurement and Mastery is the highly technical follow-up to The Professional Barista's Handbook. Baristi who have mastered Scott's earlier work will enjoy this compact ebook's new material and numerous original ideas. EEMM examines topics such as pressure profiling, portafilter basket design, and advanced use of the coffee refractometer. Scott also discusses the current popular topic of how to produce delicious coffee at extractions as high as 23%, an idea he pioneered in 2010.

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Amazon.com: 4.7 étoiles sur 5  35 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Most Important (and Accessible) Book about Espresso 22 septembre 2013
Par SCB - Publié sur Amazon.com
Achat vérifié
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.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The must have info for a modern barista / coffee professional 15 avril 2014
Par Mitchell Hayes - Publié sur Amazon.com
Achat vérifié
Scott Rao has produced the definitive guide to preparing coffee in a modern espresso bar. If you read all the information in his books (that means actually read!) you will be well above the majority of baristas in specialty coffee shops in terms of technical knowledge. If you are serious about quality espresso and haven't read this book, you need to.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Extremely useful 19 octobre 2013
Par Bill Justin - Publié sur Amazon.com
Achat vérifié
An excellent distillation of "scientific" espresso making. Clear and to the point, it explains what occurs "under the hood" during each stage of espresso making, provides guidelines to follow, and helped me improve the quality of my shots.

Some of the topics covered:

-- Coffee bean internal structure, how roasting changes it, and why those changes are necessary for proper extraction

-- What grinding accomplishes

-- Why VST precision filter baskets will help you pull more consistent shots

-- What a refractometer will tell you and how you can use that information to pull better, more consistent shots

I learned a lot. It's well worth the ten bucks.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 fascinating reading 1 mars 2014
Par RichardW - Publié sur Amazon.com
Achat vérifié
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.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great book for the professional barista 2 octobre 2014
Par Amazon Customer - Publié sur Amazon.com
Achat vérifié
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.
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