by Scott Rao
first published 2014
"When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn't found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years."
~ Scott Rao
"Roasting is a tricky business, and learning to roast feels more like trial and error than anything else. Many companies consider their roasting techniques and approaches proprietary, and have traditionally been unwilling to share. I'm actually a believer in proprietary information, and when I found out Scott Rao was going to write a book on coffee roasting this inspired further action for me at work. I had little doubt that this was going to be a book that was going to make coffee, across the whole industry, significantly better. I have not been disappointed.
Writing about roasting chemistry is difficult, and I think Scott has done an impressive job in cutting to the chase and presenting the important stuff in a way that seems real and accessible. While we understand the Chlorogenic acids are important, the whole discussion of them in roasting or brewing̴ often feels abstract here they do not."
~ James Hoffmann, author of The World Atlas of Coffee
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Limited Edition crystal Induction Stovetop Espresso Maker
Stainless steel body and handle with a glass chamber.
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Limited edition porcelain milk and sugar serving set
Porcelain milk jug with gold handle and sugar bowl with gold acorn lid competed with porcelain serving plate.
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