In reality, and as with roasting, we don’t think the craft of the barista is a black art, or a mystery – it’s just a combination of using tools and methods effectively and adjusting these to develop the end product in line with your taste.
This book doesn’t mean you’ll make perfect tasty coffee, but it should help you understand how you can relate an espresso you’ve mades taste to it’s preparation and quickly and easily repeat, adjust and increase enjoyment.
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