{"title":"Scott Rao","description":"\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\u003ctr data-mce-fragment=\"1\"\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003cimg src=\"\/\/espresso-planet-staging.myshopify.com\/cdn\/shop\/t\/2\/assets\/scott-rao.png?v=165299212001684212991699528074\"\u003e\u003c\/td\u003e\n\u003ctd data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #666666; font-family: Arial; font-size: 15px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eAuthor of Everything but Espresso and The Professional Barista's Handbook\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","products":[{"product_id":"everything-but-espresso-book-scott-rao","title":"Everything But Espresso Book - Scott Rao","description":"\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003eWhether you are a cafe owner, a competitive barista, or an amateur enthusiast, The Professional Barista's Handbook and Everything But Espresso are the most important resources you can have to improve your coffee-making skills.\u003c\/o:p\u003e\n\u003c\/div\u003e\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\n\u003cp\u003eScott's second book covers all of the major non-espresso forms of coffee brewing.  Broken up into three parts, \u003cem\u003eEverything but Espresso\u003c\/em\u003e covers\r\n coffee extraction, extraction measurement, and how to manipulate flavor\r\n by changing brewing parameters, how to optimize various brewing \r\nmethods, such as drip, pour over, press pot, and vacuum pot, and proper \r\nwater chemistry and bean storage. Whether you're an espresso aficionado \r\nwho wants to spread their wings or someone who cherishes their old press\r\n pot, this book is the definitive guide to making the best possible \r\ncoffee at home.\u003c\/p\u003e\r\n\t\u003co:p\u003e\u003c\/o:p\u003e\n\u003c\/div\u003e\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003e\u003c\/o:p\u003e\n\u003c\/div\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49888453755184,"sku":"EverythingButEspresso","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/Rao-Everything-1.jpg?v=1749816529"},{"product_id":"the-professional-baristas-handbook-scott-rao","title":"The Professional Barista's Handbook - Scott Rao","description":"\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003eWhether you are a cafe owner, a competitive barista, or an amateur enthusiast, The Professional Barista's Handbook and Everything But Espresso are the most important resources you can have to improve your coffee-making skills.\u003c\/o:p\u003e\n\u003c\/div\u003e\u003cp\u003eAn expert's guide to preparing espresso, coffee, and tea.\u003cem\u003e \u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eFrom the Author:\u003c\/em\u003e\r\n \"When I began in the coffee business in 1993, I had read every book I \r\ncould find about coffee.  After reading all of those books, however, I \r\nfelt as if I hadn't learned much about how to make great coffee.  My \r\ncoffee library was chock-full of colorful descriptions of brewing \r\nstyles, growing regions, and recipes, with a few almost-unreadable \r\nscientific books mixed in.  I would have traded in all of those books \r\nfor one serious, practical book with relevant instruction about making \r\ngreat coffee in a café.  After being in the coffee business for 15 \r\nyears, I decided someone needed to write that book, so I wrote \u003cem\u003eThe Professional Barista’s Handbook.\u003c\/em\u003e\"\u003c\/p\u003e\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003e\u003c\/o:p\u003e\n\u003c\/div\u003e\r\n\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003e\u003c\/o:p\u003e\n\u003c\/div\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49888453787952,"sku":"ProBarHandbook","price":59.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/TheProfessionalBarista_sHandbookScotRao_1024x1024_c31e6d7f-02b2-4b1b-aa52-dcabdb757a7f.jpg?v=1749816535"},{"product_id":"the-coffee-roasters-companion-scott-rao","title":"The Coffee Roaster's Companion - Scott Rao","description":"\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003eThis book is meant to be a reference for any roaster, weather a beginner or a professional.\u003c\/div\u003e\u003cp\u003ePreview the book in the Download Tab\u003c\/p\u003e\u003cp\u003eDaily Coffee News by Roast Magazine published a Q\u0026amp;A blog. Read the entire blog at:\u003c\/p\u003e\u003cp\u003e\u003ca target=\"_blank\" href=\"http:\/\/dailycoffeenews.com\/2014\/09\/02\/light-on-the-dark-art-in-scott-raos-the-coffee-roasters-companion\/\"\u003eLight on the Dark Art In Scott Rao’s “The Coffee Roaster’s Companion”\u003c\/a\u003e\u003c\/p\u003e\u003cp\u003eHere is a short excerpt from the blog:\u003c\/p\u003e\u003cp\u003eThe preface to Scott Rao’s latest book, \u003cem\u003eThe Coffee Roaster’s Companion \u003c\/em\u003e(self-published) immediately describes some of the historic deficiencies in roasting as a scientific pursuit:\u003c\/p\u003e\u003cblockquote\u003e\r\n\u003cp\u003eCoffee roasting has always been something of a dark art. Although people have been roasting coffee for hundreds of years, little prescriptive or scientific writing about roasting exists. At best, roasters learn their trade by apprenticing under an experienced, competent roaster. More commonly, young roasters learn by trial end error, roasting and tasting countless batches, and develop a system based on folklore and spurious reasoning.\u003c\/p\u003e\n\u003c\/blockquote\u003e\u003cp\u003eOf course, the book hopes to provide a more reasoned and data-driven approach to this “dark art,” focusing on “light-to-medium roasting of specialty coffee processed in a batch drum roaster in 8-16 minutes.”\u003c\/p\u003e\u003cp\u003eRao, a roaster, former retail owner, consultant and author who may be best known for his book \u003ca href=\"http:\/\/www.espressoplanet.com\/scott-rao-espresso-barista\/\"\u003eThe Professional Barista’s Handbook\u003c\/a\u003e, says initial sales of the new book are wildly exceeding his expectations, suggesting there may indeed be a healthy population of roasters looking for more written resources to improve their craft.\u003c\/p\u003e\u003cp\u003eDivided into 17 chapters — from green coffee chemistry, storage and processing through the entire roasting process to cupping and roasting’s relationship to extraction — \u003cem\u003eThe Coffee Roaster’s Handbook \u003c\/em\u003epresents a kind of systematic, best-practices-driven approach to roasting, one that seeks the common qualities of uncommonly good roasts. “About six years ago, I began to notice that the data of the rare, extraordinary batches all shared certain patterns, regardless of the bean or machine,” Rao says in the preface.\u003c\/p\u003e\u003cp\u003eWe asked Rao more about the book, how it came to be and what will continue to make coffee roasting a “dark art.”\u003c\/p\u003e\u003cdiv class=\"MsoNormal\" style=\"MARGIN: 0in 0in 0pt\"\u003e\r\n\t\u003co:p\u003e\u003c\/o:p\u003e\n\u003c\/div\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49888855327024,"sku":"RoasterCompanion","price":59.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/The-Coffee-Roaster_s-Companion_grande_40358d23-d9be-48d3-ad5f-f338264840e4.png?v=1749824296"},{"product_id":"dear-coffee-buyer-a-guide-to-sourcing-green-coffee-ryan-brown","title":"Dear Coffee Buyer: A Guide to Sourcing Green Coffee - Ryan Brown","description":"\u003cp\u003eDear Coffee Buyer by Ryan Brown is the first ever book dedicated to \r\nthe profession of green coffee buying. Brown's vivid descriptions and \r\nengaging prose make readers feel like they’re right there with him: \r\ntagging along to taste hundreds of coffee samples during a twenty-hour \r\nstop in Guatemala, feeling his nervous excitement when he takes a \r\nspontaneous buying trip to Honduras with little more than a backpack, \r\nand sharing his frustration and determination to find farmers and \r\nexporters willing to offer exceptional coffees.\u003c\/p\u003e\u003cp\u003eAlong the way, \r\nBrown takes an in-depth look at coffee bean varieties, processing, \r\norigins, cupping, forecasting, and pricing. He even interviews other \r\nlegendary coffee buyers to get their take on the skills needed to begin a\r\n successful career in coffee buying. Dear Coffee Buyer will change the \r\nway a generation of baristas, roasters, and green buyers views 'direct \r\ntrade,' seasonality, the Geisha variety, and the complex challenges of \r\ngetting beans halfway around the world, from the farm to the cup.\u003c\/p\u003e\u003cblockquote\u003e\n\u003cp\u003e\"About five years ago, I began\r\npestering my friend Ryan Brown to write a book about green-coffee buying. \r\nI thought Ryan was the perfect person to write such a book, as he was the most\r\ncompetent coffee buyer I'd ever encountered. It took those five years, but last\r\nyear Ryan finally gave in and wrote the book. I'm pleased to say it's a\r\nmasterpiece.\u003c\/p\u003e\n\u003cp\u003eMy first memory of cupping with\r\nRyan took place in the basement of Ritual Coffee in the mid-2000s. Ryan had\r\nabout ten coffees set up blindly on the table, brought his nose no closer than\r\nsix inches (15cm) to each cup, and correctly declared which coffee was in each\r\ncup (mind you, many of the coffees were quite similar.)  I was amazed;\r\nRyan could probably out-sniff my sister’s beagle, and his green evaluation\r\nseemed borderline psychic compared to my ordinary abilities.  My first\r\nthought upon witnessing that trick was that I was going to keep this guy around\r\nfor a long time and learn what I could from him. \u003c\/p\u003e\n\u003cp\u003eHappily, the rest of the world\r\ncan now also learn from Ryan. \u003cem\u003eDear Coffee Buyer\u003c\/em\u003e is like\r\nRyan’s doctorate-level thesis on green coffee buying.  The book is part\r\nmasterclass in green evaluation, part clever advice for professional green\r\nbuyers and those thinking about getting into the business, part travel\r\nnarrative, and part editorial of what terms like “direct trade” really\r\nmean.  I hope every barista, roaster, and green buyer reads this\r\nbook.  If they do, the industry will be much better for it.\"\u003c\/p\u003e\n\u003c\/blockquote\u003e\u003cblockquote\u003e\u003cspan style=\"color: rgb(127, 127, 127);\"\u003e\u003cspan style=\"color: rgb(89, 89, 89);\"\u003e\u003cspan style=\"color: rgb(63, 63, 63);\"\u003e-Scott Rao, Coffee Consultant \u0026amp; Author of The Coffee Roaster's Companion \u0026amp; The Professional Barista's Handbook\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/blockquote\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49889157153072,"sku":"DearCoffeeBuyer","price":49.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/IMG_0830.jpg?v=1749838582"},{"product_id":"coffee-roasting-best-practices-scott-rao","title":"Coffee Roasting: Best Practices - Scott Rao","description":"\u003cp\u003eCoffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses primarily on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid \"ROR\" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee-roasting methodology. \u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49889432568112,"sku":"CoffeeRoastingBestPract","price":59.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/442089106b426104adcfd9bd3e17cb8b.jpg?v=1758056805"},{"product_id":"the-physics-of-filter-coffee-by-jonathan-gagne","title":"The Physics of Filter Coffee by Jonathan Gagné","description":"\u003cp\u003eThe Physics of Filter Coffee  by astrophysicist Jonathan Gagné is perhaps the most significant book  ever written on the science of coffee brewing. In the book Jonathan  discusses the physics of percolation, extraction, and grinding, as well  as water chemistry. He takes the reader down such rabbit holes as  pouring-kettle design, optimizing turbulence while pouring, the impact  of fines on percolation, the physics of paper filters, and the geometry  of various brewers. He also presents some original ideas about coffee  brewing and backs it all up with reams of facts and data. \u003c\/p\u003e\u003cp\u003eThe most wonderful thing about The Physics of Filter Coffee is not the impressive depth of the science, but the practical lessons Jonathan draws from the science. Unlike, say, \u003cem\u003eIlly’s Espresso: the Science of Quality\u003c\/em\u003e, an impressive treatise on the science of espresso, \u003cem\u003eThe Physics of Filter Coffee \u003c\/em\u003eoffers an abundance of practical recommendations derived from science, data, and experimentation. Any barista who reads this book will immediately have new tools to make better coffee.\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49890433171760,"sku":"ThePhysicsofFilterCoffee","price":59.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/Physics-of-Filter-Coffee-by-Jonathan-Gagne.jpg?v=1758056805"},{"product_id":"terroir-coffee-from-seed-to-harvest-by-jem-challender","title":"Terroir: Coffee from Seed to Harvest by Jem Challender","description":"\u003cp\u003eTracing back to the origin of arabica coffee in the Ethiopian Highlands,\r\n it shines a light on how environmental factors such as soil, altitude \r\nand climate change affect coffee cultivation and those involved. \r\nExpertly guiding you through the journey of seed to harvest, Terroir \r\nbeautifully illustrates everything that determines the character of a \r\ncoffee.\u003c\/p\u003e\u003cp\u003eGreat coffee is the result of a plant’s genotype and the terroir that surrounds it. The environmental factors of climate and soil, combined with farming techniques, create the specific environment, or terroir, of a farm. Some of the environmental factors that affect a coffee plant in its lifetime, such as the elevation at which it grows, are impossible to alter. Others, such as soil nutrition, can be altered, but often only with vast capital expenditure.\u003cbr\u003e\u003cbr\u003eTo get a clearer picture of the finances of farm management and how aspects of terroir can affect a plant’s shape, size, and other characteristics, we interviewed a range of scientists, agronomists, and green buyers. This book explores how terroir determines the character of a coffee and the success of a crop. It offers an overview of the factors you can control and the steps you can take to support a sustainable coffee crop and produce a great-tasting cup.\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49890645934384,"sku":"Terroir","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/Terroir_Main_21fa8bb4-520d-4ab8-afcb-b34005ebe4be-01.jpg?v=1758056804"},{"product_id":"the-business-of-specialty-coffee-by-maxwell-dashwood","title":"The Business of Specialty Coffee by Maxwell Dashwood","description":"\u003cp\u003eStructured in eight comprehensive parts, the book begins with an \r\noverview of the specialty coffee industry, moving to the nitty-gritty of\r\n doing business, understanding wider market forces, values, branding, \r\nmarketing, strategies, and concludes with Dashwood's thoughts on the \r\nfuture of this ever-evolving market.\u003cbr\u003e\u003cbr\u003eWith a journalistic \r\napproach, Dashwood doesn't prescribe a one-size-fits-all business model \r\nbut offers a panoramic view of the industry, providing readers with the \r\ntools, insights, and understanding needed to carve their niche. Whether \r\nyou're an entrepreneur thinking of entering the coffee business, an \r\nestablished professional, or just a coffee enthusiast, this book \r\npromises a rich blend of information and inspiration.\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49890645999920,"sku":"TheBusinessSpecCoffee","price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/1080MaxbookEdit1.jpg?v=1749885976"},{"product_id":"what-i-know-about-running-coffee-shops-by-colin-harmon","title":"What I Know About Running Coffee Shops by Colin Harmon","description":"\u003cp\u003eColin Harmon knows a few things about running coffee shops. He's \r\nowned and opened four himself since 2009, grown his business into an \r\nacclaimed stop for specialty coffee in Dublin, and he himself has become\r\n a noteworthy coffee professional. 3fe - or Third Floor Espresso if you \r\nprefer - is a name many coffee professionals will recognize, and it \r\nunderstandably carries some admiration. The spaces are inviting, the \r\ncoffee is delicious, and the experiences are memorable. And that, in \r\nshort, is why you should consider Colin's advice when it comes to \r\nrunning a coffee shop. What I Know About Running Coffee Shops is not a \r\nstep-by-step guide for getting started, but rather a compendium of \r\npractical advice and anecdotes from somebody who has been there before, \r\nmade some mistakes, but come out successful at the other end.\u003c\/p\u003e\u003cp\u003eEach\r\n chapter is short and easy to digest, but nonetheless useful for a \r\npotential or current coffee shop owner. Inside, you'll find advice for \r\nbreaking down and managing costs, marketing your business to your \r\ncustomers, as well as advice on finding perspective as a business owner,\r\n understanding and growing from your missteps, and the importance of \r\nkeeping a clean bathroom. Whether you've never before worked in a coffee\r\n shop or you already own a few of your own, you're likely to find \r\nsomething in Colin's words that surprises you, reinforces something \r\nyou've been thinking about, or reveals something you've overlooked. If \r\nyou work in coffee or are considering working in coffee at any level, \r\nWIKARCS is an indispensable addition to your coffee library.\u003c\/p\u003e","brand":"Scott Rao","offers":[{"title":"Default Title","offer_id":49890646065456,"sku":"WhatIKnowCoffeeShop","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0810\/3605\/0736\/files\/71KKuemvlzL._UF894_2C1000_QL80.jpg?v=1758056804"}],"url":"https:\/\/www.espressoplanet.com\/collections\/scott-rao.oembed?page=2","provider":"Espresso Planet - Supramatic Inc","version":"1.0","type":"link"}