The Professional Barista's Handbook by Scott Rao Puly storing and tasting

storing and tasting

afin de garantir une répartition uniforme de la mouture en quelques secondes seulement

Il ne reste jamais d’eau stagnante déjà filtrée qui risquerait d’être contaminée rapidement par des germes dans le réservoir d’eau

Origine : Brésil Cultivar : Red Catuai

Capacité du réservoir à marc: 15

The Professional Barista's Handbook by Scott Rao Puly storing and tastingAn Expert's Guide to Preparing Espresso, Coffee, and Tea. From Scott Rao: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock full of colourful descriptions of brewing styles, growing regions, and recipes, with a few almost unreadable scientific books mixed in. I would have