FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, 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...(展开全部)

Unanimous 5 Star ratings! Scott Rao takes on all other forms of coffee brewing and gives them their day in the sun. Broken up into three main parts, and supported by a thorough reference bibliography for folks that want to read more, Everything but Espresso covers the following: Part One: Coffee extraction, measurement and methods on improving flavor by changing the brewing par...(展开全部)

Unanimous 5 Star ratings! Scott Rao takes on all other forms of coffee brewing and gives them their day in the sun. Broken up into three main parts, and supported by a thorough reference bibliography for folks that want to read more, Everything but Espresso covers the following: Part One: Coffee extraction, measurement and methods on improving flavor by changing the brewing par...(展开全部)

"I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a 'long' expresso as I have always done - you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso." --Roberto Satolli, Director of Occhio Clinico "In my 30 y...(展开全部)

The Coffee Cupper's Handbook deals with the basics of flavor chemistry and how the aroma, taste, and body of the coffee beverage relate to chemical make up, type and intensity of the components, and temperature and cooling of the various flavor compounds found in coffee.

This 2006 book was the first handbook where the world's foremost 'experts on expertise' reviewed our scientific knowledge on expertise and expert performance and how experts may differ from non-experts in terms of their development, training, reasoning, knowledge, social support, and innate talent. Methods are described for the study of experts' knowledge and their performance ...(展开全部)

This 2006 book was the first handbook where the world's foremost 'experts on expertise' reviewed our scientific knowledge on expertise and expert performance and how experts may differ from non-experts in terms of their development, training, reasoning, knowledge, social support, and innate talent. Methods are described for the study of experts' knowledge and their performance ...(展开全部)