Brand New. Old stock from ex book seller BARISTA TRAINING - ESPRESSO TRAINING - COFFEE TRAINING The standard of coffee preparation and customer expectations in cafes today is rising. In Barista Techniques ®, John Doyle - 'Mr Barista Techniques' - explains the science behind the art of coffee preparation and dispels a lot of the non-truths about the process involved. Barista Techniques ® has been written as the guide for users of commercial espresso-coffee equipment and covers the following topics in detail: • Extracting espresso coffee • Grinding coffee • Texturing the milk • Presenting and serving the coffee • Maintaining the espresso machine • Preparing the work area • Advising customers • Water treatment • All about coffee: history, machines and processes • Glossary of coffee terms Barista Techniques ® is intended to complement any training course in preparing and serving espresso coffee using commercial-type equipment. It is a stand-alone resource, but the reader will gain maximum benefit if he/she either is involved in or has completed a coffee training program.
Chapters 1 to 7 systematically work through all aspects of espresso making, from preparing the work area to cleaning the equipment at the end of the service period. Clear, easy-to-follow illustrations and diagrams complement the text and help you understand espresso equipment and the associated espresso-making tasks. Specially compiled checklists and troubleshooting guides are invaluable aids in your understanding of the espresso-coffee environment.
Chapter 8 discusses water treatment in relation to espresso coffee machines, while chapter 9 outlines the history of coffee and espresso equipment, and describes the roasting process.
Finally, a handy glossary provides concise definitions of terms that are specific to the coffee industry.