I thought I'd pick up a book to read before I attend a Barista class this coming September in New York (thanks to all who assisted) and came across David Schomer's book "Espresso Coffee" on Amazon.

Anyone care to chime in who has read the book for a brief review. Are there any other good books worth considering?
Thanks.

perstare wrote:I thought I'd pick up a book to read before I attend a Barista class this coming September in New York (thanks to all who assisted) and came across David Schomer's book "Espresso Coffee" on Amazon.

Anyone care to chime in who has read the book for a brief review. Are there any other good books worth considering?
Thanks.

You don't need a book to make good espresso; you don't even need a course. The problem is that here in N. America we have been cramming way too much coffee into the PF baskets, much more than the machines were designed to hold. As a result, people have to do all kinds of fancy stuff with the 18 or 20g that they cram into the baskets. The result is inconsistent shots that have no balance and that overwhelm your sensory apparatus. Done properly, with the right amount of coffee, espressomaking is so simple you can learn how to do the basics in half an hour, tops.

My suggestion would be to cancel your barista training course, toss your Schomer book in the dumpster, and spend $30 on a precise digital scale that can weigh in 0.1g increments. Walmart sells a nice kitchen timer for around $6, that's worth buying as well for timing your espresso shots. Assuming you have decent coffee, a good grinder, and a reasonably good espresso machine, you will easily make good to excellent shots as long as you limit your PF doses to a range of 12 to 15, maybe 16 grams; the coffee you are using and your own taste will determine the proper dosage. Use the digital scale to weigh out the same dose everytime after you have selected the right one for your chosen coffee. No one else can tell you which dose of a given coffee tastes best to YOU.

Set your grinder to be fine enough to make a shot that starts blonding at around 25-30 seconds with a produced volume of 1-1.5 oz when the blonding starts. You can use a shot glass to measure volumes and make a line with a magic marker on the cup you are using, to indicate the desired volume. Once you become familiar with this, you will know the level instinctively, and not need the mark any longer. Blonding is where the coffee coming out of the Portafilter loses its multicolored "tiger striping" appearance and becomes uniformaly lighter ("blonder") in color. You will need to adjust your grinder, either finer or coarser, to reach these extraction parameters over time as the coffee ages or the humidity in the air changes. Get a tamper that fits your PF baskets and very gently pack the coffee for a second or two after you have put it in the PF, attempting to level it a bit.

The rest of this barista training stuff is shear nonsense, and all it is going to do is to teach you how to make mediocre and unbalanced espresso shots from too much coffee, while avoiding having coffee spray out in all directions from a bottomless PF.

There you have it, everything I have learned in the last 5 or 10 years of espressomaking, condensed into one post.

ken

p.s. there are additional fine points, such as shot temperature control, that are very machine specific. No barista trainer is going to be able to show you how this is done on your own home equipment, however the answers to those types of questions are easily found by perusing this website.

It's a real good book. I learned a lot. It's even better if you make the trip to Seattle to watch it in full-mode production and to see what one can taste like so you can compare it to your own. It'll give you a sort of "high mark" to start from. You can find it cheaper if you order it from his website.

The book mainly talks about the variables that affect the espresso from the bean, mainly temperature, pressure, and grind. Most of all, it teaches/preaches attention to detail and outlines his history of the coffee making at Espresso Vivace. There is also a section on foaming and latte art, but you can get that on this website. I would add that some of the chapters in his book are articles he has written in the trade journals and can be read from his website as well.

I'm a fan of neither Schomer's espresso, too loud for me, nor his book, too doctrinaire. That being said, the book does deliver clear a to z instructions that work; and is probably worth reading. It won't tell you what to do when something goes wrong, since it does not imagine this could happen, nor does it tell you much on how to work the taste by adjusting the variables, since it considers the settings given as perfection itself.

If I were to do it all over with 20-20 hindsight; here's my list:

* My first priority would be finding out what good espresso tastes like at the best cafes.
* If you're committed, spend around $1000 on the machine and $500 on a commercial grinder minimum.
* Read up in the forums on how to use them properly.
* Buy the coffees you tasted as espresso and work on getting them to taste as good at home.
* Start by brewing these coffees and seeing how they taste in a regular cup.
* Properly done, the espresso will have the roughly same taste balance and aroma, only stronger.

Thanks Ken, "Jarno", and Jim for your quick responses. Of course, there is no substitute for experience. Whether its 15 minutes or 3 hours of instruction, for a Newbie such as myself, I do need the hands-on experience. No doubt, HB's forum is a godsend. And since I've caught the espresso itch and have become drawn to the accoutrements that come along with it, I thought I'd pick up a book to read before I attend a class. The book was never intended to supplant the actual learning experience. Remember it will be about a month before I actually get to work with a machine for the first time.

Having said all that, is there a good book anyone would care to recommend?

If you live in a coffee hellpit, Schomer's book is one of the best investments you can make. I've learned more things that aren't discussed on CG or HB from Schomer's book than anything else. His book is very concrete, but you can still adjust to your technique. Things like "only tap once" for tamping make a ton of sense once you practice it, as does "steam so your milk is swirling counter-clockwise." His tips tend to actually work for me, even if I'm not going to get a static-pressure tank with a machine that maintains temperature to the tenth of a degree Fahrenheit.

And, comparatively, it's the only book on the market that's worth anything. I've been reading a lot of books on starting a business or that are aimed for people that own shops, and they tend to be pretty miserable (2 ounces in 17-23 seconds).

Another good book:

Barista Manual 1.0 available from here - http://www.gimmecoffee.com/index.php

Click on learn coffee and have a good read. I am a great believer in learning from a multitude of sources and trying numerous ideas to see which one(s) work for me.

Sticking with a particular bean and dosage amount are great suggestions until you get your feet really wet.

I tend to agree with Ken here in as much that there really isn't a book that's overly worth it and nothing can replace the element that is hands on learning. In short, read up here on this site and you'll learn what you need to know. You'll just have to work your way through it. It may take some time, but in reality it shouldn't take too long. Its like I've said before good espresso isn't overly hard, but truly exceptional espresso isn't always easy. You'll do fine, consider most any other reading material entertainment rather than informational.

In my opinion the true cutting edge of home espresso in the US (and maybe even the world) is here on HB. What book is going to compete with that?

perstare;

If you don't mind me asking where you taking the class and how much $$. ( I was the one that suggested those espresso bars in your other post)

I wouldn't mind taking a class if it isn't too much, just for the fun of it. All coffee experiences are good, right guys? Who cares if you tap your pf one, twice or none at all. As long as you like the taste of what you are making.

I think a class would be fun and a chance to possible gain some tips and see some new ways of doing things?

-craig

Ken Fox wrote:My suggestion would be to cancel your barista training course, toss your Schomer book in the dumpster, and spend $30 on a precise digital scale that can weigh in 0.1g increments.

<snip rest of rant>

Ken, PLEASE calm down, take a few deep breaths, and try to get some rest.

AndyS wrote:Ken, PLEASE calm down, take a few deep breaths, and try to get some rest.

Andy,

I know you have been using your Schomer under the shorter leg on the dining room table. Have you found any other uses for it?

ken

Hi Craig, Hope you enjoyed your weekend. Just got back and saw your posting. Kitten Coffee and Joe The Art of Coffee
emailed me, advising that they were planning to have class(es) in September. I don't have any details yet. As soon as I find out, I will post it on this thread. Cafe Grumpy never got back to me. Kitten Coffee is in Brooklyn and Joe The Art of Coffee has a few locations in Manhattan. All the best. Sol

i have memorized my copy.
i have not yet given in to the urge to quote this book like scriptures. i think its worth a read.

"thou shalt brew espresso at 203.5, or you will experience tremendous pain and suffering"
- schomer 1:15 (made up so dont try to find this)

jon

Ken,
I have to thank you for your excellent post which simplified that which most seek to make more arcane. In my struggles to become a competent Home Barista I done a lot of experimentation, much of it stimulated by things I have read on this forum. The point you made about overfilling the basket was one that had come to me several days before reading your post. I had been experimenting with smaller amounts of coffee in the basket, though I had not gotten to the point of buying a scale (a fault I corrected yesterday).
I have read a lot of Schomer's articles. In one he basically states that it is impossible (or nearly so) to get decent microfoam using a relatively small amount of milk (enough for one serving). I live alone so finding a way to make good microfoam in smaller amounts has been a goal of mine. I have achieved what I think are excellent results, though not yet Latte Art capable. What that has taught me is that Schomer is good, but he isn't God.
I copied your post and added it to my collection of valuable information.
Thank you.
Gene

gitano1 wrote:Ken,
I have to thank you . . .

I have read a lot of Schomer's articles. In one he basically states that it is impossible (or nearly so) to get decent microfoam using a relatively small amount of milk (enough for one serving). I live alone so finding a way to make good microfoam in smaller amounts has been a goal of mine. I have achieved what I think are excellent results, though not yet Latte Art capable. What that has taught me is that Schomer is good, but he isn't God.
I copied your post and added it to my collection of valuable information.
Thank you.
Gene

I would forget about Schomer and concentrate on yourself and your own equipment. Making good microfoam is a function of your equipment, including the machine and frothing tip, the boiler pressure/temperature be it in a heat exchanger, single, or dual boiler setup, the milk you are using, and your own patience. It is something that is very hard to teach in a text based internet post. I have myself made very bad foam in times past, plus good foam more recently depending upon circumstances.

Here is what I have found useful:

(1) forget about Skim Milk; it is hopeless, no matter what you do with it

(2) 2% reduced fat milk is serviceable, especially if you mix in some low fat non-instant milk powder with a high speed blender, a trick that David Lewis (who sometimes posts here) turned me on to.

(3) otherwise just use whole milk; it is the easiest one to use and needs no further preparation. If you keep your cappas at a small and reasonable volume, and have one per day, it will be irrelevant what kind of milk you use in the greater scheme of things.

(4) Ultrapasteurized milk froths better and much more easily.

(5) Use a pitcher that you will half fill up with the milk you are going to froth; it is more an issue of proportion than it is of absolute volume. I regularly use a 10oz pitcher in which I put ~5oz.

(6) you can always put your pitcher and milk in the freezer for a few minutes to make it colder, and it will then froth better

(7) If things go by too quickly, consider reducing the temperature in your boiler which will make frothing easier and better.

ken

Ken Fox wrote:(2) 2% reduced fat milk is serviceable, especially if you mix in some low fat non-instant milk powder with a high speed blender, a trick that David Lewis (who sometimes posts here) turned me on to.

in geico commercial caveman voice... "uhhh , what ?!"

is it still 2% if you add fat to it?

if its powder, how can it be non-instant ?

im having an existential meltdown right now.

j

RegulatorJohnson wrote:in geico commercial caveman voice... "uhhh , what ?!"

is it still 2% if you add fat to it?

if its powder, how can it be non-instant ?

im having an existential meltdown right now.

j

It is still 2% fat other than perhaps accounting for a tiny increase in volume, since it is nonfat that is added.

Commercial "instant" nonfat milk has a cooked flavor to it. There is a health food type product that is made differently, without cooking (methinks) that David Lewis sent me a sample of once. Since then I have bought a similar product through an Amazon.com marketplace seller (I could find the link if anyone is interested).

ken

We have a local dairy, Clover, that produces milk that makes excellent tasting cappuccinos. The milk from the behemoth super market is crappy for caps. Both of these milks are 2%. Use a good quality milk producer.

Fullsack wrote:We have a local dairy, Clover, that produces milk that makes excellent tasting cappuccinos.

Clover is the best !


and in the SF Bay Area where it is available, it definitely distinguishes a cafe that wants to serve its customers the very best. A bad shot can't be camouflaged by good milk, but mediocre milk can definitely bring down a potentially good cappu or latte.

Susan

I'd like to digress for a moment. I think the nice thing about Schomer's book for a novice is that it gives nice guidelines. It really wasn't meant to be a cookbook. Moreover, there is nothing that replaces practice and hands-on experience. But tools like books, websites/forums, and trips for observing professional baristas are very helpful because it gives you a framework from which to build, thus shortening your learning time. I would tend to think that a professional level course would be for someone who has already been playing with coffee for a while and has learned as much as he can but is still looking for that extra step that he's missing. Personally, I've been playing with coffee using a LP for 6 months. By using the discussed book, and observing his baristas, the quality of my cup and increased exponentially and I'm quite pleased.

With regarding foaming milk here is my observation at Vivace. His espresso machine sits up on the serving counter, thus the customer can observe all phases -- grinding, tamping, brewing, and foaming. After he stretches and begins texturing, he creates this whirlpool. When he describes it in his book, he's not kidding. It looks more like a vortex. The best I can manage on my LP is a little whirlpool (in 5 oz) as has been mentioned earlier. Apparently their machine is powerful enough to foam 12 to 18 oz at a time. At any rate, by seeing and knowing what to look for, I had a goal to shoot for. I'm not there yet, but I'm getting better.