Well presented book with plenty of detail - trade and domestic baristas would find it useful
Positive Product Points
Logical progression. Spiral binding lies flat. Good quality drawings. Checklist summaries handy for pro's to reproduce for the workplace.
Negative Product Points
The section on maintence carries Disclaimers that border on the self-explanatory (but no doubt on legal advice, given the letigious nature of stupid people).
The full title of this book is, "Barista Techniques - An essential guide to preparing and serving espresso coffee commercially".
The book is Australian-centric as it relates a lot of the content to local barista qualifications, but the advice is universal. While this book is aimed at a commercial reader, a coffee geek will get a lot out of it too. Author John Doyle knows his stuff, and the book is an easy read - but feels detailed. The chapter headings are;
Preparing the work area Advising customers Grinding coffee Extracting espresso coffee Texturing the milk Presenting and serving the coffee Maintaining the espresso machine Water treatment All about coffee: History, Machines and Processes Australian Assessment for Baristas Glossary/Conversion tables/Further Reading and Resources/Index