Typika is stoked and ecstatic to offer you the opportunity to hear Scott Rao share his ideas on espresso coffee.
Scott’s presentation will be presented using the content from his highly acclaimed book, “The Professional Barista’s Handbook” and will include:
– Water Quality
– Pump Pressure and Pressure Profiling
– Grind Quality and Extraction Level
– Extraction Measurement and Flavour
– Espresso Preparation Method (dosage, movements, time, ratios)
This presentation is a discussion class and is aimed at practising baristas of any level of experience. The presentation will run for 3 hours including time for Q & A.
Scott will also be running a Roasting Master Class while in Perth – more information here.
Where: Typika Artisan Roasters, 331 Stirling Highway, Claremont WA 6010
Phone: 0408 297 767
When: Saturday 28th February 2015
Time: 4pm – 7pm
Cost: $70 inclusive of GST
Scott Rao has almost two decades of experience as a barista, coffee roaster, and consultant. During his career he has roasted and sampled more than twenty thousand batches of coffee and made several hundred thousand coffee beverages. Scott’s consulting services include: comprehensive cafe startup planning, barista training, training in both manual roasting and automated profile roasting.
Scott says, “When I began in the coffee business in 1992, I read every book I could find about coffee. However, after reading all of those books I felt as if I hadn’t learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a cafe. Fourteen years later, I still hadn’t found that book, so I decided to write it myself. These books are my attempt to give baristas what I had been missing all of those years.” Scott Rao.
NB: Scott Rao reserves the right to make changes to the course content on the day as he sees fit.