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Scott Rao

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Scott Rao


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Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting care
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Scott Rao isn't a Goodreads Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

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Average rating: 4.3 · 1,129 ratings · 93 reviews · 11 distinct worksSimilar authors
The Coffee Roaster's Companion

4.39 avg rating — 362 ratings — published 2014 — 4 editions
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The Professional Barista's ...

4.19 avg rating — 370 ratings — published 2008 — 7 editions
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Everything but Espresso

4.22 avg rating — 178 ratings — published 2010 — 5 editions
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Espresso Extraction: Measur...

4.34 avg rating — 149 ratings — published 2013
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Coffee Roasting Best Practices

4.60 avg rating — 58 ratings — published 2020
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Справочник обжарщика

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4.75 avg rating — 4 ratings — published 2014
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The Professional Barista's ...

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4.50 avg rating — 4 ratings
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The Coffee Roaster's Compan...

it was amazing 5.00 avg rating — 2 ratings
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Manual del barista profesional

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really liked it 4.00 avg rating — 2 ratings
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The Coffee Roaster's Companion

0.00 avg rating — 0 ratings
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More books by Scott Rao…
Quotes by Scott Rao  (?)
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“The introduction of precision baskets by VST has allowed volumetric machines to finally fulfill their potential. With precision baskets and a volumetric machine, a barista can be confident that if he doses consistenly and uses a properly fitting tamper, every shot will have nearly identical brewing ratios. He will only need to reprogram the machine when he changes basket size or brand.”
Scott Rao, Espresso Extraction: Measurement and Mastery



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