The Physics of Espresso
$70
The Physics of Espresso by Jonathan Gagné is the new standard for espresso science, and will be for generations to come.
If you are a coffee nut, this book is a must-read!
This book is the modern successor to Espresso Coffee: The Science of Quality by Illy, but with far more actionable advice. The Physics of Espresso is clear, concise and comprehensive all at once, as Jonathan guides you through the physics of espresso preparation and extraction. Using a blend of published science papers, personal experiments,and some impressive work by other coffee enthusiasts, Jonathan covers every important detail of espresso making, and offers many original ideas.
Chapter Topics Include
- Water chemistry
- Espresso extraction
- Percolation science
- Grinding
- Puck prep
- Shot dynamics
- Pressure and flow profiling
- Coffee storage and freshness
