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
Available in 3 sizes:
large: 0.6lView full product details
Add a crown of cafe-style foam to your latter or cappuccino with the CHAMBORD CLASSIC MILK FROTHER!
Simply pour the milk (skim, 1% or 2% fat) into a glass jug, move the frother's plunger up and down several times and voila! Luscious foam is the result.
If you prefer your foam warm, just place the glass without a lid in the microwave for around 30 seconds.
The CHAMBORD CLASSIC MILK FROTHER is made from borosilicate glass, which is simultaneously sturdy and light. Even after years of dishwasher use, the jug doesn't cloud.
The plunger is made from stainless steel and plastic, and is dishwasher safe.View full product details
Bodum copper collection centers around the CHAMBORD collection and celebrates the heritage and craftsmanship of this iconic design in the coffee industry. The BODUM copper collection is our premium collection. Perfect for gifting, entertaining and especially for use in life's celebratory moments- big and small. The entire copper collection is manufactured in the BODUM factory in Tondela, Portugal where the CHAMBORD French press has been skillfully crafted for over 30 years.