This book is a guide to non-pressurized coffee brewing techniques. It offers essential information that can improve anyone's coffee-making knowledge and skill.
This book is divided into four parts:
1. Chapters 1 through 5 introduce coffee extraction and measurement and describes methods to improve coffee flavour by manipulating extraction parameters.
2. Chapters 6 through 10 offer detailed instructions on how to optimize various coffee brewing methods.
3. Chapters 11 and 12 explain proper water chemistry and coffee bean storage, two essential but often neglected determinants of coffee quality.
4. For the more obsessive coffee lovers among us, the appendix offers technical details related to extraction measurement, the bibliography references several informative scientific publications about coffee, and the glossary provides definitions of technical terms used in the text.