Bazzara CoffeeBooks

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In 1999, the brothers Franco and Mauro Bazzara had the idea of writing "Epresso Coffee: a journey in its world" published in 2000 and forefather of a real series dedicated to coffee

In 2004 "The Espresso coffee production system" is indeed published. Today it is in its 7th re-edition. They then publish "Coffee tasting" (2010) and "Italian Cappuccino Latte-Art" (2012), the latter winner of the prize "New Product of the Show" at the SCAE World of Coffee in Vienna in 2012.

Espresso coffee production system

Coffee Tasting

Cappuccino Italiano. Latte-Art

Work in progress

Espresso coffee production system

200 pages of illustrations telling the path followed by coffee from green to the cup

A one of a kind volume with 384 pages written in Italian and in English, dedicated to the fascinating world of coffee professional tasting. More than 500 illustrations to enrich it, and many speeches by renowned experts of the Italian espresso. A whole section is dedicated to the several existing methods to prepare coffee: from traditional processes to more original systems. A book becoming a fundamental source of information for those who want to discover and deepen coffee tasting

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Coffee Tasting

384 pages dedicated to the fascinating world of professional coffee tasting.

A unique volume, in Italian and in English, dedicated to the fascinating world of professional coffee tasting. More than 500 illustration to enrich it, and several speeches by renowned experts of the Italian espresso. A whole section is dedicated to the several existing methods to prepare coffee: from traditional processes to more original systems. A book becoming a fundamental source of information for those who want to discover and deepen coffee tasting.

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Italian cappuccino. Latte Art

592 pages entirely dedicated to cappuccino, the most popular coffee-based recipe

The first edition, published in 2012, won the same year the Best product of the show award at the WOC in Vienna. The book is a bilingual Italian-English manual, dedicated to the science of cappuccino, in which the 5 L's of cappuccino were minted for the first time.

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