The book The Physics of Espresso by Jonathan Gagné is the new standard for a scientific look at espresso, building on the classic Espresso Coffee: The Science of Quality by Illy – this time with much more practical advice for everyday preparation.
Gagné explains the physics of espresso in a clear and accessible way – from water chemistry and grinding to puck preparation, extraction dynamics, and pressure and flow profiling. He draws on scientific studies, his own experiments, and the work of other coffee enthusiasts.
Chapters include topics such as:
- Water chemistry
- Percolation and extraction science
- Grinding and puck preparation
- Shot dynamics
- Pressure and flow profiling
- Coffee storage and freshness
If you enjoy a deep dive into espresso, this book is a must-read.
