Barista in a book – basic and intermediate barista handbook
Being a barista is probably one of the most difficult professions in the food and beverage field. A barista does not only need to be good to brew the best espresso and cappuccino but also have a relational, entrepreneurial and managerial skills for table service, personnel and suppliers management, visual and social marketing skills.
“Barista in a book – basic and intermediate barista handbook” is a compendium for barista training. The handbook is a comprehensive manual that brings the reader in topics related to the whole espresso supply chain, from grinding to brewing, from equipment’s maintenance and adjustment, to useful barista tips to recognize always a high quality coffee. Moreover, a professional barista can find useful information about coffee history, coffee brewing methods, green coffee market, recipes, food and coffee pairings, coffee and health.
Andrej Godina, Phd in Science, Technology and Economy in the Coffee Industry – University of Trieste, with a research about “How the consumer perceive the quality of the espresso beverage”. He is a member and authorized trainer of the Specialty Coffee Association – www.sca.coffee and an international coffee expert specialized in coffee sensory analysis. He is active in the dissemination of specialty coffee culture through Umami Area whose president.