Everything But Espresso is Scott Rao's follow-up to his acclaimed The Professional Barista's Handbook. Rao instructs the reader in how to brew coffee on a professional level using various non-pressurized brewing methods, such as French Press, manual drip, and the vacuum pot.
Broken down into three main parts, the book covers:
Part One: Coffee extraction, measurement and methods on improving coffee flavor by changing the brewing parameters
Part Two: How to achieve optimal coffee flavor via different brew methods (such as drip, pour over, press pot, steeping and vacuum pot)
Part Three: Proper water chemistry and coffee bean storage
It also includes a thorough technical bibliography for those interested in digging deeper. A truly fascinating read.
Publication from Scott Rao
Printed in China