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Espresso Extraction: Measurement and Mastery [Kindle Edition]

Scott Rao
4.7 out of 5 stars  See all reviews (35 customer reviews)

Kindle Price: $9.99

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Book Description

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 current popular topic of how to produce delicious coffee at extractions as high as 23%, an idea he pioneered in 2010.


Product Details

  • File Size: 1310 KB
  • Print Length: 43 pages
  • Publisher: Scott Rao Coffe Books (September 8, 2013)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00F2VCTP6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #48,845 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

4.7 out of 5 stars
(35)
4.7 out of 5 stars
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars The Most Important (and Accessible) Book about Espresso September 21, 2013
By SCB
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It would serve you well to understand concepts like brew strength (%TDS) and extraction yield (EXT%) before you approach this book. ( For an introduction to these and other important concepts, see Scott Rao's other books: Everything But Espresso; and/or Professional Barista's Handbook, which this book greatly expands upon.) However, if you're reading this, chances are you're already familiar with Scott Rao's work. The chapters are short and the material digestible. If you're looking to take your espresso to another level (and who isn't, really?) this book is indispensable.
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2 of 2 people found the following review helpful
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Scott Rao has produced the definitive guide to preparing coffee in a modern espresso bar. If you read all the information in his books (that means actually read!) you will be well above the majority of baristas in specialty coffee shops in terms of technical knowledge. If you are serious about quality espresso and haven't read this book, you need to.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Extremely useful October 19, 2013
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An excellent distillation of "scientific" espresso making. Clear and to the point, it explains what occurs "under the hood" during each stage of espresso making, provides guidelines to follow, and helped me improve the quality of my shots.

Some of the topics covered:

-- Coffee bean internal structure, how roasting changes it, and why those changes are necessary for proper extraction

-- What grinding accomplishes

-- Why VST precision filter baskets will help you pull more consistent shots

-- What a refractometer will tell you and how you can use that information to pull better, more consistent shots

I learned a lot. It's well worth the ten bucks.
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1 of 1 people found the following review helpful
5.0 out of 5 stars fascinating reading March 1, 2014
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I have a double boiler home espresso machine.
This is a clear and logical presentation of how to tune your espresso making skills and how to determine the best settings for your machine.

It is really targeted at people who run espresso shops and need to produce the best and most consistent results.

I skipped the advance chapters on how to use a densitometer since I am really just doing this for my own use and was not going to purchase that expensive a test tool.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Great book for the professional barista October 2, 2014
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Great book for the professional barista. I use a refractometer in my shop for many reasons because of it's many uses detailed by Rao in this book. Be careful buying a specialized coffee refractometer, they are usually too expensive for the average cafe owner/operator. Rao pushes the coffee refractometer hard. With enough internet research you can find how to use a cheap brix refractomter to get very similar if not identical results. Do read the book though. Lots of good info.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Short, but packed with great information! October 9, 2014
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As a new barista who's interested in diving into more advanced concepts, theory, and practices, this book helped me quite a bit. By the end I was left thinking, "More! More! More!"

Scott Rao is a skilled writer who can make complicated ideas simple to the interested reader. Get this short read to take your espresso game to the next level.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Scientific exposition of espresso extraction June 22, 2014
By Hal R.
Verified Purchase
Although I'm a trained engineer some of this was beyond me. Could be that I was a bit tired when I tried to read this. It is not an light read. I should rather label it as a book to be studied not simply read. The data presented is enlightening to a newbie espresso brewer like me.
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3.0 out of 5 stars Scott Rao's guide to espresso October 14, 2014
Verified Purchase
This is was a fun read. Sometimes a little dense, but if you work with espresso everyday and have read Rao's previous works, this is manageable and to be expected. My problem with the book is the amount of opinion that Rao presents. He makes it clear that they're only his opinions, but they are throughout the book and sometimes completely fill an entire chapter (Chapter 10: Doser Versus Doserless). This is not the be-all end-all of espresso extraction, but it presents some unique ideas from a highly respected coffee professional.
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Most Recent Customer Reviews
3.0 out of 5 stars Three Stars
Quite brief.
Published 1 month ago by Matt Corkins
5.0 out of 5 stars Great Read!
Such a well written book on advanced espresso making
Published 1 month ago by ryan
5.0 out of 5 stars a must read for any serious espresso enthusiast
Up to date with current trends, technology and development of espresso extraction. Clear, direct and knowledgable, this is a great addition to your coffee book collection. Read more
Published 2 months ago by Alexis Martinez
5.0 out of 5 stars Five Stars
Great scientific espresso approach. Must have
Published 3 months ago by Victor
5.0 out of 5 stars The most amazing espresso book I've read
The most amazing espresso book I've read. It's more scientifical than art-crafting. Everything is measured. Read more
Published 3 months ago by Jack Fermon
5.0 out of 5 stars Scott Rao is a coffee stud.
This short book in combination with other Rao titles give the barista the most thorough foundation achievable with the resources available at the moment. Read more
Published 4 months ago by Tricia H.
5.0 out of 5 stars Beautifully written! Scott brings coffee to life right off ...
Beautifully written! Scott brings coffee to life right off the page.
Published 5 months ago by Jeff
5.0 out of 5 stars when you need a great coffee...
This is a high end manual for the experienced and inquisitive barista focussed on top quality extractions. Not the first book on coffee extraction to buy, but perhaps the last
Published 6 months ago by ben wooliscroft
4.0 out of 5 stars Good book
Good book. But not hundred per cent useful without the other works of the author which cannot be bought as an ibook.
Published 7 months ago by Peter Aczel
5.0 out of 5 stars ... to know on what variables go into brewing a good espresso.
More information than you'll ever want to know on what variables go into brewing a good espresso.
Published 8 months ago by azrich
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