Page 41 - #53 English

café into a book that intrigues coffee lovers. His first book,
“Espresso Extration”, was written first as he believes espresso is
the root of coffee around the world. This marked the introduc-
tion of a new coffee writer, Scott Rao, which soon became the
exciting new prospect of the world’s coffee industry.
“I was already in the industry for 14-15 years when I
closed down my second café. I have read tons of scientific and
general information about coffee and I wanted to write about
it in my own way. Initially I expected readers to be mainly
baristas, but after it was published I soon realized that most
readers were home baristas. A few years later coffee profes-
sionals became my audiences. My book is written for everyone
who really want to understand coffee. I actually asked around
for suggestions on the content, and most people wanted to learn
about temperature and volume. It wasn’t an easy task trying to
simplify very complex topics. It’s ok if you know nothing about
coffee because my book is easy to understand. I actually send
a copy of it to a friend who has no coffee knowledge because I
wanted to make sure the book is suitable for everyone.”
Scott’s new book is planned to be published this year.
It’ll dig deeper into coffee, but it will still be easy-to-read and
up-to-date.

Coffee Seminar
Scott never expected to be a speaker at a seminar until
his friend invited him on this path. Traveling around the globe,
he didn’t just share his experience, but also learnt different cof-
fee culture there.
“I started my consultant career 3 years ago. I was trav-
eling overseas when my friend, Sam who works with Macquarie
Education Group Australia (MEGA) in Sydney, asked if I wanted
to host a seminar of my own. That inspired me to organize my
first seminar in Sydney, followed by Melbourne, which sparked
a lot of interest. I believe I can add a lot more fun to each semi-
nar, but each seminar is different as it depends on the audi-
ences’ English skill and how passionate the local coffee industry
is. My audiences usually have, more or less, coffee understand-
ing, but that does not mean inexperienced coffee lovers cannot
attend. Sometimes the topic requires some understanding and
the ticket would worth more if you do. All in all, some audiences
do get a lot of inspiration from the seminar.”
Scott is planning his future seminar in Asia in spring
in Singapore, and he’s also planning to translate English cof-
fee books into local Asian languages. And after his new book
is published, Scott will be commencing his ambitious plan of
establishing a coffee academy in New York by next year!

Everything you ever wanted to know about coffee

www.spilling-the-beans.net