The Physics of Espresso by Jonathan Gagné is established as the new standard for espresso science. Positioned as the modern successor to the classic Espresso Coffee: The Science of Quality by Illy, it provides significantly more actionable advice for contemporary coffee professionals and enthusiasts.
The book offers a clear, concise, and comprehensive guide through the physics of espresso preparation and extraction. Jonathan Gagné utilizes a combination of published scientific papers, personal experiments, and collaborative work from the coffee community to cover every technical detail of espresso making, introducing many original ideas in the process.
Coverage includes:
- Water Chemistry: Impact of minerals and composition on extraction
- Espresso Extraction: Interaction of dose, temperature, pressure, and time
- Percolation Science: Fluid dynamics through the coffee bed
- Grinding: Particle size distribution and its effects
- Puck Preparation: Techniques for consistency and flow resistance
- Shot Dynamics: Real-time behavior of espresso during extraction
- Pressure and Flow Profiling: Modulating variables for flavor control
- Coffee Storage and Freshness: Maintaining quality over time
Hardcover, approximately 196 pages. ISBN: 9798350747737
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