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    The Professional Barista’s Handbook. An Expert’s Guide to Preparing Espresso and Coffee by Scott Rao, second edition

    • OverviewProcess
    posobie baristy 2017 cover

    Task:
    to translate and publish an authoritative book about coffee.

    The book contains comprehensive information and a variety of helpful tips on preparing espresso, cappuccino and latte, as well as on managing a coffee shop. The edition is based on the extensive personal experience of the author and is sustained by references to established research in the field of coffee. All instructions are so detailed, practical and clear that even novice users will be able to follow them with ease.

    posobie baristy 2017 title
    Title opening

    The edition is beautifully illustrated and will be of interest both to professionals and enthusiasts who make coffee at home.

    «
    When I began in the coffee business fourteen years ago, I 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 colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.

    Fourteen years later, I still haven’t found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I’ve been looking for. This book is my attempt to give it to them.»

    From the author

    «
    This is a must read for any barista. Whatever we had to guess on our own is now given to us plain and clear.»

    Maxim Bobrenev, winner of the first Russian Barista Championship, judge and organizer of Russian barista competitions

    «
    The book is exceptionally logical and to the point, which is exactly what makes it relevant. The coffee world needs books not about magic, but with essence, and this one is well worth its place in any coffee library.»

    Olga Melik-Karakozova, barista and roaster, multiple Russian Barista Champion and bronze winner of the International Roaster Competition at Nordic Barista Cup 2013

    «
    Scott Rao literally changed the coffee world with his research and this book. You simply must read it. It is the most comprehensive and important work in modern coffee history.»

    Nikolay Chistyakov, roaster, co-owner of Camera Obscura company

    The second edition sees misprints corrected and the cover updated.


    posobie baristy 2017 18
    Pages 18–19


    posobie baristy 2017 42
    Pages 42–43


    posobie baristy 2017 48
    Pages 48–49


    posobie baristy 2017 128
    Pages 128–129


    art director

    • Artemy Lebedev

    translator

    • Irina Syrova

    chief typesetter

    • Iskander Mukhamadeev

    typesetters

    • Filipp Luschevsky
    • Anna Balabas

    photographers

    • Jenia Filatova
    • Igor Fatkin

    illustrators

    • Lizaveta Romantsova
    • Yaroslav Bondarenko
    • Yana Moskalyuk

    technical designer

    • Anastasia Pakosh

    consultants

    • Nastya Nikitina
    • Aleksandr Tsybaev

    chief editor

    • Katerina Andreeva

    editor

    • Anna Martinevskaya

    proofreader

    • Ekaterina Komarova

    production manager

    • Svetlana Kalinnikova
    • author

    • Scott Rao was bitten by the coffee bug in 1992. During his career Scott has roasted and sampled more than twenty thousand batches of coffee, made several hundred thousand coffee beverages, opened and successfully sold two coffee shops and written four books. Scott currently does consulting for coffee retailers.

     
    • Hardcover
    • 200 pages
    • Dimensions: 144×216 mm (5.6″×8.5″)
    • Press run: 3000
    • ISBN 978-5-98062-101-8
    Books  IZDAL