Jonathan Gagné's book The Physics of Espresso sets a new standard in the scientific approach to espresso and will become an invaluable guide for anyone who wants to delve into the secrets of precise preparation. It follows on from Illy's legendary Espresso Coffee: The Science of Quality, but offers even more practical and easy-to-use advice for everyday practice.
Jonathan Gagné combines scientific studies, his own experiments, and the findings of other coffee enthusiasts into a clear and inspiring whole. The book is easy to understand, yet detailed, covering all the key aspects of espresso preparation—from the chemistry of water to grinding and puck preparation to shot dynamics, pressure and flow profiles, and proper coffee storage.
If you want to take your espresso to a whole new level and understand it in depth, The Physics of Espresso is exactly the book you should have in your library. And if you consider yourself a true coffee nerd, then this is an absolute must-have!
Chapter topics include:
- The chemistry of water
- Espresso extraction
- The science of percolation
- Grinding
- Puck preparation
- Shot dynamics
- Pressure and flow profiling
- Coffee storage and freshness