David Schomer’s Blog | Cutting-edge espresso technique and equipment review. Espresso coffee 2013 book revision 3 Once again I am forced by progress to revise my original book:” Espresso Coffee: Professional Techniques”. The impetus for this is bottom-less porta-filter techniques and theory, and the absolute perfection of steamed milk texture with Shojiro’s new steam tip, the Foam Knife 1.
What is new: * Perfect milk foaming tool: Shojiro Saito’s “Foam Knife 1″ combined with Vivace technique results in perfect milk foam. * Technique and theory when using bottomless porta-filters. * Expanded latte art tutorial section with color plates of our favorite pours over the years at Vivace. * New diagram and explanation of roasting for espresso.
The price is $34.95 plus shipping and the book should be on sale at our stores and web site within the month. For espresso bars employing any other steam tip, and porta-filters with spouts, my book “Espresso Coffee: Professional Techniques Updated” is still current and will remain on sale. Nuova Simonelli Aurelia-machine review 1. 2. 3.