Espresso Coffee: Professional Techniques

Espresso Coffee: Professional Techniques
by David C. Schomer

Espresso Coffee: Professional Techniques
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Book Summary Information

Author: David C. Schomer
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1996-06
ISBN: 0897166159
Number of pages: 156
Publisher: Espresso Vivace Roasteria

Book Reviews of Espresso Coffee: Professional Techniques

Book Review: A unique look at espresso from a coffee heretic
Summary: 5 Stars

David Schomer is the owner/chief roaster at Vivace! in Seattle. His methods (particularly concerning the proper temperature for brewing) are the subject of much discussion, even derision, in the coffee community, because it is hard to get consistent results using his methods. That may be true, but his approach allows you to achieve near perfection about a third of the time, and decent results the rest of the time, while other methods will produce more consistent results, without ever equaling the best he can achieve.

If you want to get artistic about your espresso, learn some of the many variables involved, and commence your search for the perfect cup, this is the book for you. Schomer has studied espresso making for decades, with a degree of attention to detail that borders on the fanatical, and his key conclusions are described here in detail.

My only complaint is that Schomer doesn't even minimally discuss his techniques for producing rosettes on top of his lattes. I've taken the pilgrimage to Vivace! a few times, and watched how it's done, but after several years of trying a couple of times a day, I'm still not able to get results as good as the people at Vivace! can.

I did, however, manage to coerce a few nearly-perfect cups out of my Gaggia Paros before it died, and I have this book to thank for the experience.

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