1.) The Professional Barista’s Handbook
From Scott Rao: "When I began in the coffee business in 1993, I had read every book I could find about coffee. After reading all of those books, however, 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 instruction about making great coffee in a café. After being in the coffee business for 15 years, I decided someone needed to write that book, so I wrote The Professional Barista’s Handbook."
2.) Everything But Espresso
Scott Rao’s second book is covers all the major non-espresso forms of coffee Brewing. Broken up into three main parts, Everything But Espresso covers the following part as in :
Part 1 : Coffee extraction, extraction measurement, and how to manipulate flavour by changing brewing parameters.
Part 2 : How to optimize various brewing method such as drip, pour over, press pot and vacuum pot.
Part 3 : Proper water chemistry and bean storage.
If you are either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.
3.) The Coffee Roaster’s Companion
The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for many of the world's finest coffee roasters. Now Scott Rao has put his expertise into this book help educate roasters everywhere. No serious coffee roaster should go without this book.
4.) The Best of Jimseven
“The Best of Jimseven” in 2017, the book is a beautiful hardback and compiling the best of James Hoffmann online covering a period of time that saw huge change in the industry.
5.) Dear Coffee Buyer
Dear Coffee Buyer by Ryan Brown is the first ever book dedicated to the profession of green beans buying. Brown’s vivid descriptions and engaging prose make readers feel like they’re right there with him and tagging along to taste hundreds of coffee samples during a twenty-hour stop in Guatemala, feeling his nervous excitement when he takes a spontaneous buying trip to Honduras with little more than a backpack, and sharing his frustration and determination to find farmers and exporters willing to offer exceptional coffee.
Along the way, Ryan Brwon takes an in-depth look at coffee bean varieties, processing, origins, cupping, forecasting, and pricing. He even interviews other legendary coffee buyers to get their take on skills needed to begin a successful career in coffee buying. Dear Coffee Buyer will change the way of a generation of baristas, roasters and green bean buyer views ‘Direct Trade’ seasonality, the Geisha variety and the complex challenges of getting beans half way arround the world, FROM THE FRAM TO THE CUP.