Customer Reviews

Espresso: Ultimate Coffee, Second Edition

5 star:		(3)
4 star:		(4)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

Kenneth Davids writes a lot of information on history and the art of making espresso coffee. The only thing that really bothered me was his method of writing. At times it was very clear, then it dropped off when it became more interesting, almost like "running out of room." The section on machines and equipment was fairly good, but it didn't give more details on each type of machine.

The source section was very limited on where to buy machines or coffee. Could have been better at rating coffee and machines.
The book was a little hard to read with very small type, and the monotone brown color of the illustrations.

Kenneth Davids has written an excellent book about the history of coffee and espresso and its development into a western cultural phenomenon. He describes all phases of coffee and espresso production and refinement from cultivation to recipes for use. An excellent read for a beginner or coffee guru.

Pretty much tells history of coffee. Provides in depth information on how to buy Espresso blends (various characteristics). Also explains the history of how Espresso was developed along with the machines that make it the joy it is. The author has a subtle humor which makes the book fun to read while teaching you about Coffee.

I found this book to have some valuable information, especially in regards to historical background on origins of the espresso machine. I must say that it did seem to be a bit outdated at times. I know the last published date was 2001, however, it felt like most of it was from the original 1993 edition. I live in Seattle now so even comments made back in 2001 are already outdated. The organization of the book is a little awkward at first and you will find some redundancy in content throughout the book (in particular information about types of machines).

If you are looking for a book heavy in skills that will help to make you a better barista, whether profession or even skilled amateur at home, you will find some good tips in this book. However, I would instead highly recommend David Schomer's book Espresso Coffee: Professional Techniques, which is regarded by many as the barista bible.

This is a classic, written by "The Godfather" of American espresso. Firmly "old school" in his approach to espresso and it's milky progeny, he provides a solid base of clear standards for the barista art. I have been preparing my own lattes and cappuccino's for over 15 years and still learned much from this book. If I have a criticism it is in his coverage of the home pump machine market, which needs updating. He does provide clear basic diagrams and details on the differences between steam, electric and hand pump machines and his chapters on the history and culture of Italian espresso is well balanced and clearly written.

A GOOD COFFEE TABLE CONVERSATION BOOK IN THE GENERAL SENSE, NOT OVERLOADED WITH DETAILED INFORMATION BUT VERY EASY TO UNDERSTAND AND FOLLOW.

This book gives a great basic introduction to espresso. It is not laden with jargon. Helps to take some of the mystique off of an often misunderstood coffee technique.

Great book about espresso. One may wonder how a small cup half full of a black fluid with a little bit of froth on the top should be the sole subject of a whole book. After reading it is clear that espresso is more than just coffee. The book has the complete history of how espresso was invented, the history of the machines and every thing you need to know to get a good cup with the magic crema. It also describes the complete process about the bean's travel from the tree to the cup including treatment of the raw beans, roasting, grinding and brewing. It will also advise you on how to select your own equipment and that is where it is a little to limited. Kenneth Davids knows probably everything which is worth knowing about the subject but I missed some guidance to select a machine if you want to go further and invest into semi professional or professional brewing hardware.

Ken Davids writes with his usual engaging style and authority in terms of "cuisine de caffeine" [this is, after all, one of three of his coffee guides.] The style of the book itself, however, makes this a sometimes less than coherent read. Numerous sidebars [or, espresso breaks] weave their way throughout the volume, causing the reader to page forward and back through the text in an attempt to follow the thread of the conversation.

There's good stuff here -- and frankly I wish every barista wannabe behind the counter would be required to read it. If only somebody would revoke the publisher's stylistic license....