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Barista Technique Global Edition by John Doyle

Barista Techniques : The Essential Guide
to Preparing and Serving Espresso Coffee Commercially
This GLOBAL SECOND EDITION has been printed in a new handbook size and carefully revised and updated to reflect changes in the International Coffee Industry.

Barista Techniques ® Global Second Edition with over 40 pages of new text and meets world's best practice. It builds on the internationally acclaimed and successful first and second editions which sold more than 15,000 copies worldwide.
It is primarily directed at trainee baristas and barista trainers. This resource is also an essential tool for those already working in and/or those wishing to join the hospitality industry: teachers, high-school students, cafe owners and employees and all those interested in espresso coffee who want to know more about what is involved in extracting the 'perfect espresso'.
Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial coffee equipment. While it can be used as a stand-alone resource, readers will gain maximum benefit if they are involved in or have completed a coffee training program.

This coffee training resource covers all the necessary barista basics. These barista basics include preparing the work area, espresso machine and grinder, seasoning the espresso machine and advising customers. Other essential barista skills covered in detail are, grinding coffee, espresso extraction, milk texturing and cleaning the espresso machine. Also included are an extensive glossary of coffee terms, chapters on water treatment for espresso machines, history of coffee, roasting basics and assessment tools for baristas.

Additional sections in this second edition include:
  • Caffeine, decaffeinated coffee and the decaffeinated coffee process
  • Reasons for adjusting the grinder
  • What is the 'perfect espresso'?
  • Key elements for the 'perfect espresso'
  • Extraction rate and volume
  • Visual indicators for extracting espresso
  • Extraction variables
  • Dosing methods
  • Steps for packing the filter basket
  • Types of tampers and tamping styles
  • Filter-basket size
  • Common extraction problems
  • Correct and incorrect extraction
  • Milk preferences and characteristics of milk
  • Splitting the milk
  • The importance of correct cup sizes
  • Methods for rinsing group handles and filter baskets

About Author

John Doyle, the author, has spent a number of years researching the art of espresso coffee making. Barista Techniques® published by Coffee Training Centre Pty Ltd, has over 230 pages covering all that you will ever need to know about how to prepare and serve espresso coffee.Barista Techniques ® will be continually revised to ensure it meets the highest of Industry Standards and World's Best Practice.

Growing up in Sydney, Australia, John has been passionate about espresso coffee and fine wine for more than 25 years. During that time he has seen a number of industry changes, and has been a distributor of espresso equipment and accessories, roasted coffee beans, coffee publications and boutique wines.

John is an accredited coffee-industry workplace trainer and assessor, and has successfully completed a number of related courses. He has also been a member of the AustralAsian Specialty Coffee Association (AASCA), the Café Biz Network and the Australian Sommeliers Association (ASA). Over the years he has been involved in the establishment of a number of specialist barista-training programs, facilitated and assessed at various organisations, including TAFE, and contributed to a number of industry publications. In 2011 he attended the Specialty Coffee Association of America (SCAA) Instructor Development Program (IDP) and qualified as a SCAA Certified Lead Instructor. 

Serving as a judge at the AASCA state and national barista competitions, the Golden Bean Roaster Competition, the New Zealand Coffee Awards, the Maitland Aroma Festival (2009, 2010 and 2011), and various industry related events has only increased his passion, commitment and quest for knowledge. He is a past member of the national executive and a past public officer of the AASCA and has been directly involved in competition judge calibration and competition organisation. In 2011 he was awarded Life Membership to the AASCA for his past service.


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