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TitleThe Espresso Bartenders Guide to Espresso Bartending Author: Sally Slankard Format: Trade Paperbound |
Several years ago, I was training to be a barista, the person that makes your morning latte or cappuccino. I had no idea what any of the jargon meant; I was a simple brewed coffee, cream and sugar, thank you, kind of girl. But as the new job in the bookstore cafe would bring a much needed pay increase, I went over and picked up a book. This one happened to be it. It is a slightly playful introduction to all the lingo and recipes for coffee and espresso. It covers everything from the basic espresso shot, the building block for all drinks, to the mysterious macchiato, a shot with a little bit of foam on top, to the little known Con Panna, a shot of espresso with a touch of whipped cream. I am constantly battling customers who have just come from Starbucks and want their macchiato the Starbucks way. Well, the rest of the world calls that a caramel latte. This is a must-have training guide for any coffee shop and for anyone who wants to wow their guests. I was most amused to find that a non-fat, no foam, sugar free, decaf is called a No Fun up in Coffee Country, a.k.a. Seattle, Washington.
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