Barista Techniques Guide Book
£35.00
BARISTA TECHNIQUES GUIDE FOR USERS OF COMMERCIAL ESPRESSO-COFFEE EQUIPMENT - BY JOHN DOYLE (SECOND EDITION)
Barista Techniques ® is the only 'nuts & bolts' training manual for the global espresso coffee industry that is current, contains comprehensive troubleshooting guides and checklists, is easy to read and reasonably priced.
Barista Techniques ® covers in detail: preparing the work area; advising customers; priming the espresso machine; grinding coffee; espresso extraction; milk texturing; the coffee menu; cleaning the espresso machine; roasting basics for baristas; water treatment for espresso machines; history of coffee. It also has an extensive glossary of coffee terms and a complete set of barista assessment tools.
A must for coffee shops owners, barista trainers, barista trainees & the coffee consumer and all those interested in espresso coffee who want to know more about what is involved in extracting the 'perfect espresso'.
The 2nd edition contains details on:
Caffeine, decaffeinated coffee and the decaffeinated coffee process reasons for adjusting the grinder
  • What is the 'perfect espresso'?
  • Key elements for the 'perfect espresso'
  • Extraction rate and volume
  • Visual indicators for extracting espresso
  • Extraction variables
  • Dosing methods
  • Steps for packing the filter basket
  • Types of tampers and tamping styles
  • Filter-basket size
  • Common extraction problems
  • Correct and incorrect extraction
  • Milk preferences and characteristics of milk
  • Splitting the milk
  • The importance of correct cup sizes
  • Methods for rinsing group handles and filter baskets

For further info. please download the sample pages pdf or visit www.baristatechniques.com