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ES Cafe
Specialty Barista
38 lessons from zero to professional. From bean fundamentals to the physics of extraction.
9/38
Bibliography and sources
Primary books
- James Hoffmann — The World Atlas of Coffee, 2nd ed. (2018). Foundation for phases 1, 3 and 4.
- Scott Rao — The Professional Barista's Handbook (2008). Basis for phases 2 and 3.
- Scott Rao — The Coffee Roaster's Companion (2014). Basis for phase 6.
- Scott Rao — Espresso Extraction: Measurement and Mastery (2013). Basis for phase 7.
- David Schomer — Espresso Coffee: Professional Techniques, 4th ed. (2010). Reference for phase 2.
- Dhan Tamang — Coffee Art (2017). Basis for phase 5.
- Jonathan Gagne — The Physics of Filter Coffee (2021). Basis for phase 8.
- Jonathan Gagne — The Physics of Espresso (2023). Basis for phase 8.
- Britta Folmer (ed.) — The Craft and Science of Coffee (2017). Academic reference.
- Scott Rao — Everything But Espresso (2010). Filter methods with technical rigor.
SCA and World Coffee Research
- SCA — Coffee Sensory & Cupping Handbook. Cupping protocol (phase 4).
- SCA — Water Quality Handbook. Water standards (phase 1).
- SCA & WCR — Coffee Taster's Flavor Wheel (2016). Phase 4.
- SCA — Coffee Skills Program. Roadmap reference structure.