Posted Wed Jun 25, 2008, 8:06pm Subject: Scott Rao's book, the professional barista handbook
I just got this book fro the five senses wesite and was wondering if anyone else here had the chance to have a look?
I find the book to be a very concise and straight to the point blend between science/theory and hands on pactical based observation. I love how it puts forward many different versions of "what's right", and while scott usually states which method/s he prefers, it leaves it up to the reader to make up their own mind (i hate books that are "this is how to make coffee").
The book's not all that large (again i use the word concise) but absolutely packed with information (from stockfleth, to temp surfing, to the great debate between Hx and Dual Boiler). There's very little waffling going on here, every line of text counts, and there's not altogether that much that isn't covered in the book. It's definately one of the better books to have in your library and is (as the name suggests) suited more to the professional barista, rather than budding home enthusiasts (though of course they'll get a lot out it too). It serves as a good read and a good reference manual to browse back upon.
babola Senior Member Joined: 6 Feb 2006 Posts: 67 Location: Auckland, New Zealand Expertise: I live coffee
Espresso: Vibiemme Domobar Super, in... Grinder: Mini Mazzer E, Sunbeam... Roaster: Hottop
Posted Mon Jun 30, 2008, 7:44pm Subject: Re: Scott Rao's book, the professional barista handbook
By looking at those few sample chapters Scott's done a really great job with his book, he goes much deeper and detailed (and colorful :)) than most of the other authors in any specialised coffe book I've seen so far. It probably belongs in that pro-range together with David Schomer's and Instaurator's books, but withouth checking the full content I won't be able to say anything more.
You made me think about ordering one myself, LOL! I'm only across the ditch, and with $6 for AirMail delivery to NZ, why not! :-)
Ant Senior Member Joined: 7 May 2003 Posts: 1,038 Location: Brisbane Expertise: I like coffee
Posted Tue Jul 1, 2008, 4:56am Subject: Re: Scott Rao's book, the professional barista handbook
Two of my friends have it and they were really excited about it. They mentioned that there were some very interesting reads in there, and what they liked was that it really left it up to the reader to decide on the outcome themselves in certain areas. Going by what I read in the index (as I haven't read it myself) it sounded like a culmination of a helluva lot of knowledge from all the major internet coffee forums but without the static and the chest beating that limits them.
Posted Tue Jul 1, 2008, 11:03am Subject: Re: Scott Rao's book, the professional barista handbook
Since no one else has jumped in, let me point out a couple of threads praising Scott's book at the time of its release back in February: here on CG and here on H-B. There's also a teaser online at H-B.
I think it's a great resource. One of my comments from the H-B thread:
I wholeheartedly recommend this book. The title notwithstanding, no home barista's bookshelf is complete without it.
turbo_tiger Senior Member Joined: 26 Jan 2007 Posts: 31 Location: Portland Expertise: Pro Roaster
Posted Mon Jul 21, 2008, 5:11pm Subject: Re: Scott Rao's book, the professional barista handbook
I recently obtained this book and love it. As said before it is very concise and to the point. I am a professional barista and coffee roaster and this book will be very useful. I would like to see a Professional Coffee Roasters Handbook, especially once put together as well as Scott Rao has put together his book.
Temp surfing??? Any prof. barista do it??? Or I mis-understood it???
Peter in Beijing ------------------- http://kaffacafe.axspace.com/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
Most good baristi that I know in NZ and Auz does it. Temp surfing is where they purge the grouphead before extracting espresso. I think it is a very common practice and many international renown barista does it. But it is purely my observation.
babola Senior Member Joined: 6 Feb 2006 Posts: 67 Location: Auckland, New Zealand Expertise: I live coffee
Espresso: Vibiemme Domobar Super, in... Grinder: Mini Mazzer E, Sunbeam... Roaster: Hottop
Posted Sat Jul 26, 2008, 5:15am Subject: Re: Scott Rao's book, the professional barista handbook
Good baristi and the ones that care will always pre-flush the group before a pull, some refer to the procedure as 'temperature' surfing' some just as a cooling flush. The most experienced will 'short-flush-and-go' rather than 'long-flush-and-recover'...my good old pro-barista friend taught me this some time ago :)
Posted Sat Jul 26, 2008, 7:06am Subject: Re: Scott Rao's book, the professional barista handbook
Um... I cooling flush is a method of temp surfing, while temp surfing itself is the act of toying with a machine in order to obtain a certain brewing tempurature. This is generally done (in a commercial setting) by pulling different timed cooling flushes according to a whole lot of different variables. Mainly, the not entirely limited to, pressurstat setting, boiler temp, idle time, internal distance of the piping between the boiler and the group and simply different machines and their relative makeup. How you flush for really depends on what machinery your using, and what temp your blend/SO tastes best at. At one cafe I work a short 1sec purge is all that's needed. At another a good 5-6seconds is optimum. Temp stable Dual Boiler machines basically negate the need for a cooling flush and any temp surfing.
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