Foreign Language Coffee Books
I’m rather overdue in noting that my books are available around the world in various languages. Whether you would like to read one of my books in French, Spanish, Russian, Czech, Hungarian, or Korean, please visit these links below to buy the translated editions. To resell my these translated editions, please use the same links to make wholesale inquiries. The books make great holiday gifts. Just saying. :0
The Professional Barista’s Handbook - https://www.larbreacafe.com/fr/blog/le-manuel-du-barista-professionnel-disponible-en-francais-scott-rao-n62
The Professional Barista’s Handbook - https://www.doubleshot.cz/prislusenstvi/prirucka-profesionalniho-baristy
The Professional Barista’s Handbook, The Coffee Roaster’s Companion, and Everything but Espresso - https://pacificaffe.com/48-konyvek
The Professional Barista’s Handbook - https://www.artlebedev.ru/izdal/posobie-baristy/
*The Coffee Roaster’s Companion and Everything But Espresso will be available in Russian in the next few months from the same source.
The Professional Barista’s Handbook - https://www.ecafe.es/tienda/libros/403-manual-del-barista-profesional.html
The Coffee Roaster’s Companion - http://coffeelibre.kr/shop/item.php?it_id=1505118531
Dear Coffee Buyer by Ryan Brown will be available in Korean in November, 2018 through coffeelibre.kr
The Professional Barista’s Handbook - http://jubeancoffee.com/books/
One challenge to precision roasting is knowing when first crack began. Some roasting machines make hearing the cracks nearly impossible, but even when hearing the cracks is easy, knowing exactly when to mark the beginning of first crack can be debatable or subjective.
It’s clear that roast quality interferes with green evaluation to some degree, so isn’t it time we created a separate scoring system for roast quality? This would help us avoid allowing roast quality to interfere with green evaluation and help us all to improve our roasting.