“When I began in the coffee business in 1992, 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 mixed in.
I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still hadn’t found that book, so I decided to write it myself.
These two books are my attempt to give baristas what I had been missing all of those years.”
– Scott Rao, Everything But Espresso
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