When Scott Rao began in the coffee business fourteen years ago, he read every book and article he could get his hands on. After devouring everything he could find, he still didn’t feel he sufficiently learned much about the principles behind making great coffee. The Professional Barista’s Handbook is Rao’s answer and alternative to a library full of colorful descriptions of brewing styles, growing regions, and recipes, with a peppering of scientific books mixed in. Rao has delivered one consolidated serious and practical book with relevant information about making great espresso in a café setting.