About the Book
Book starts with the basics of coffee - the beans, roasts, grinds and the espresso. Everything you need to know to order your coffee more confidently. Or better yet, to make them yourselves using my tried and tested coffee hacks. In addition to the recipes, learn the intricacies of the pour, about the different varieties of beans and how to store them, and all the crucial elements necessary to make the perfect cup. Description of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would like to dedicate this practical book with relevant instruction about making great coffee in a café to all baristas and hospitality professionals.
About the Author
Dr Gajanan Shirke, a hotel consultant, has an extensive experience over many years in the hospitality industry. His thirst for learning and aspiration to become a multi- faceted expert in the hotel industry helped him to rise from employment to becoming an independent professional in the hospitality sector. Since his last assignment as a General Manager at Kamat Hotels, he has become a renowned hotel consultant with a proven track record of developing, training and growing some of the best-known hotels, restaurants and
fast-food joints in the Indian market. He was appointed as an expert consultant for The Eighth meeting of the Board of Studies for Hotel Management & Catering Technology. He is a visiting faculty at various Hotel Management Colleges and has trained over a thousand hospitality professionals. He has completed numerous pre and post opening hotel consultancies in India and overseas.
In order to spread his extensive knowledge to aspiring hotel professionals, Gajanan has penned a large number of books spanning different segments of the hospitality industry. Starting from his first book ‘Bar Management and Operations’ published in 2010, he has written 55 books including Hospitality Management, Food and Beverage Management, Hotel Engineering Management, Front Office Management, Hotel Housekeeping Management, Hotel Sales and Marketing, Hospitality Industry Accounting & Fundamentals, Customer Interaction Excellence in Hospitality, History of Indian Cuisine, History of Indian Cuisine Volumes 1 & 2, Hotel Owner’s Manual, Hotel Security & Prevention, Training Manager’s Manual, Exceptional Service In Hospitality Six Sigma Way and The Cookery Trilogy that consists of Advance Cookery Theory , Foundation of Cookery and The Basic Cookery Book.
