Espresso Coffee: Professional Techniques

Espresso Coffee: Professional Techniques

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About Espresso Coffee: Professional Techniques

Subtitle: How to identify and control each factor to perfect espresso coffee in a commercial espresso program

The required text for espresso professionals from New Zealand to Norway, ESPRESSO COFFEE has been updated in 2005 to illuminate the subtleties of espresso brewing on the new, temperature stabilized espresso machines that emerged in 2004. It also includes new information on distribution technique and flow rate/shot timing, expanded information on distribution and packing, and much new photography.

156 Pages
Paperback
2nd Edition