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

Must have book for any Barista