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Rating: 
Summary: A unique look at espresso from a coffee heretic
Review: David Schomer is the owner/chief roaster at Vivace! in Seattle. His methods (particularly concerning the proper temperature for brewing) are the subject of much discussion, even derision, in the coffee community, because it is hard to get consistent results using his methods. That may be true, but his approach allows you to achieve near perfection about a third of the time, and decent results the rest of the time, while other methods will produce more consistent results, without ever equaling the best he can achieve.If you want to get artistic about your espresso, learn some of the many variables involved, and commence your search for the perfect cup, this is the book for you. Schomer has studied espresso making for decades, with a degree of attention to detail that borders on the fanatical, and his key conclusions are described here in detail. My only complaint is that Schomer doesn't even minimally discuss his techniques for producing rosettes on top of his lattes. I've taken the pilgrimage to Vivace! a few times, and watched how it's done, but after several years of trying a couple of times a day, I'm still not able to get results as good as the people at Vivace! can. I did, however, manage to coerce a few nearly-perfect cups out of my Gaggia Paros before it died, and I have this book to thank for the experience.
Rating: 
Summary: If you're a new barista wannabe, you need this book
Review: I'm sorry about the four stars David, because this is an essential book and indeed it gives the reader most of what he needs to make a truly excellent cup of espresso. Buy it folks. My problem is that this is a very short book and could have been a lot shorter. There is considerably more redundancy than is necessary to get the points across. Otherwise, it's well written and illustrated, providing the insider information you need. However, in the espresso blending section David spends almost two pages avoiding telling you what coffees make good espresso blends. Sure it's subjective, but I guess I felt I was paying for his opinion (which he gives copiously on other espresso issues.) He alludes vaguely to Brazilian and low acid (Brazil has very a wide range of possibilities, only a few of which I think make good coffee of any sort) and that's about it. I'd hoped for more. But there can be no doubt that David knows espresso in every detail. He's spent a lot of time and effort collecting the unique and necessary information he imparts. Plus, he and I agree that the best espresso is made in northern Italy and that most US espresso is charcoal water. So, this is a very expensive book for it's length, but it's definitely worth the price if you want to really understand espresso.
Rating:
Summary: taste don't read
Review: If you have tasted the coffee at Vivacci, you know this guy is serious. It's the best I've had anywhere in the known world. The book is extremely detailed, just like his training for his Baristas. Go drink. Read. Buy. Enjoy the best.
Rating:
Summary: taste don't read
Review: If you have tasted the coffee at Vivacci, you know this guy is serious. It's the best I've had anywhere in the known world. The book is extremely detailed, just like his training for his Baristas. Go drink. Read. Buy. Enjoy the best.
Rating:
Summary: Excellent resource for coffee professionals and beginners.
Review: This is a must-see book. The author explain the technique and factors in detail and easy way which make you quickly get all the information you need to make a deceant cup of espresso. Writing style is very concise without any redundancies. Two thumps up
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