Download PDF Making Crema: The Art and Science of the Perfect Espresso Shot (I Know Coffee), by Jessica Simms
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Making Crema: The Art and Science of the Perfect Espresso Shot (I Know Coffee), by Jessica Simms
Download PDF Making Crema: The Art and Science of the Perfect Espresso Shot (I Know Coffee), by Jessica Simms
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Product details
Series: I Know Coffee (Book 5)
Paperback: 58 pages
Publisher: Independently published (August 14, 2017)
Language: English
ISBN-10: 1522096531
ISBN-13: 978-1522096535
Product Dimensions:
6 x 0.2 x 9 inches
Shipping Weight: 5 ounces (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#613,509 in Books (See Top 100 in Books)
I rarely give full marks for a book based on logical criteria. This book earned its five star rating from me because: it was interesting, organized, relevant, and coherent. The author gave scientific rationale for each step in the method described, as well as giving information on technique, and addressing personal preference. I enjoyed the matter-of-fact presentation, and I learned a lot. The book also was devoid of snobbery, and seemed supportive of the new learner of the skill in brewing espresso with crema. As a home espresso roaster-grinder-brewer I know this book will be a valuable reference as i build my skills. Other thoughts: the book is succinct, clear, gives some history without becoming boring, and is not pedantic. I highly recommend this short-but-highly-informational text.
This is a very informative book that share lots of information not only on picking the right beans, but also additional factors involved in making great espresso. You can not read this book and not feel like you learned from a person with true knowledge on the topic.
Good overall perspective with a heavy emphasis on crema.A few details seemed off or downright incorrect (ex. Never heard of a cylindrical burr but I do know flat ones are common. Also the temperature settings for different roast levels are the exact opposite of other brew methods so this seems either incorrect or needs more explaination on why it's different from other brew methods)Claims of science arent always backed up but overall pretty good there. As an engineer I really appreciate the more technical explaination of what crema is and how it forms.Seems like a deeper dive on many details wouldnt be too much to ask as much of the information isnt far beyond whats readily available online for free. Mostly it was a little more science and actually a broader range of variation than is common.One thing that would make the book better is a deeper troubleshooting guide. Maybe consoder adding a few graphics as well for things like color to help the espresso novice.Overall a good summary though a bit short for what I paid.
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