Espresso Extraction: Measurement and Mastery

by Scott Rao

Espresso Extraction: Measurement and Mastery is the highly technical follow-up to The Professional Barista's Handbook. Baristi who have mastered Scott's earlier work will enjoy this compact ebook's new material and numerous original ideas. EEMM examines topics such as pressure profiling, portafilter basket design, and advanced use of the coffee refractometer. Scott also discusses the popular topic of how to produce delicious coffee at extractions as high as 23%, an idea he pioneered in 2010.

43 pages, Kindle Edition

First published September 8, 2013

About the author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott is the author of The Professional Barista's Handbook, Everything but Espresso, and The Coffee Roaster's Companion. He secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

Reviews

[Suwitcha Chandhorn · Rating 4 out of 5]

หนังสือบรรยายเรื่องราวเกี่ยวกับปัจจัยต่าง ๆ ในการสกัดกาแฟแบบเอสเปรสโซ่ไว้อย่างละเอียดจากผู้เขียนที่เป็นมืออาชีพที่มีประสบการณ์ในการคั่วและชงกาแฟมากว่า 20 ปี โดยรวมจัดว่าเป็นหนังสือที่ให้ความรู้ด้านนี้กระจ่างชัดเจนมากที่สุดเล่มหนึ่ง แต่เรามีความรู้สึกว่าเนื้อหาบางจุดยังวัดยาก (เช่น การสกัดอาจเพี้ยนจากปัจจัยที่ควบคุมได้ยาก เช่น น้ำหนักในการแทมป์) และอาจไม่เหมาะกับการทำงานจริง (เช่น การใช้บาริสต้าหลายคน) ก็เลยคิดว่าถ้าเพิ่มเติมเทคนิคหรือเน้นประเด็นเหล่านี้ให้กระจ่างขึ้น หนังสือก็น่าจะสมจริงได้มากกว่านี้

แต่เล่มนี้ก็เป็นหนังสือที่เราใช้อ้างอิง เป็นคู่มือในการทำงานได้อีกเล่มหนึ่งเลย

[Sam · Rating 5 out of 5]

I know you're obsessive about espresso. You've done the salami shot on your machine, you know what tastes good, you probably have that little drug scale that measures grinds to a .01 accuracy.
Welllllll it turns out you're not even close to being on Scott Rao's level. This book brings espresso extraction technique to its peak. The glorious glorious peak of espresso. Join me, one and all. Bask in the espresso goodness. *pours espresso on face*.

[Meghan · Rating 2 out of 5]

Very much more like a blog post or power point presentation - skims over a lot. I was looking for a deep dive, similar to the first book but even more in depth.

This one had a couple of interesting bits but seemed more like an advertisement for a refractometer than anything. Not worth $10. :-/

[Elise · Rating 4 out of 5]

Good read. Will help a lot if you have had experiences working in specialty cafe or access to all the mentioned equipment in the book. Otherwise, it can be hard to follow the steps guide and figuring the explanation in the book.

[Sajad Soultani · Rating 5 out of 5]

in this small book,Scott makes you familiar with the core concepts of extraction

[Amir Bardo · Rating 4 out of 5]

Information to be gained

[Matthew Chookiatsirichai · Rating 4 out of 5]

Good introduction into the parameters and techniques involved in dialing in espresso.

[Joost · Rating 3 out of 5]

Interesting info, bummer it is only a kindle edition, it would have been better if this had been added to the main book.

[Sebastian Sanio · Rating 4 out of 5]

Very interesting book for coffee lovers who want to understand how the different input variables come into play in the final output and how to measure and adjust them.

[elena brown]

really great! highly recommend for any barista, home or professional, looking to better understand espresso and improve their brewing. it’s a science and an art, people!

[Jarod · Rating 4 out of 5]

Interesting and short book on espresso. Very helpful for my cafelat robot that can do pressure profiling

[Vlad Mereuță · Rating 4 out of 5]

A lot of useful information. You will need a refractometer to put it into practice.