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BOOK “THE PHYSICS OF ESPRESSO”
THE PHYSICS OF ESPRESSO
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EVERYTHING YOU NEED TO KNOW ABOUT ESPRESSO
Jonathan Gagné is an astrophysicist by training, a researcher at the Rio Tinto Alcan Planetarium in Montreal, and an adjunct professor at the University of Montreal. On his blog, Coffee Ad Astra, he applies his scientific mindset to the world of coffee.
This book follows the same philosophy: applying principles of physics, chemistry, and engineering to the process of espresso extraction.
What topics does it cover?
Expect a rigorous, scientific, and experimental approach to espresso preparation. Here are some of the main themes:
The chemistry of water — its composition, minerals, and their impact on extraction.
Espresso extraction — how variables such as dose, temperature, pressure, and time interact.
The science of percolation — how fluid moves through the coffee bed and how grind size and puck structure influence extraction.
Grind size, puck preparation, and dose dynamics.
Pressure and flow profiling — how modulating pressure and flow can influence extraction.
Coffee storage and freshness — their impact on the quality of the final cup.
Jonathan Gagné is an astrophysicist by training, a researcher at the Rio Tinto Alcan Planetarium in Montreal, and an adjunct professor at the University of Montreal. On his blog, Coffee Ad Astra, he applies his scientific mindset to the world of coffee.
This book follows the same philosophy: applying principles of physics, chemistry, and engineering to the process of espresso extraction.
What topics does it cover?
Expect a rigorous, scientific, and experimental approach to espresso preparation. Here are some of the main themes:
The chemistry of water — its composition, minerals, and their impact on extraction.
Espresso extraction — how variables such as dose, temperature, pressure, and time interact.
The science of percolation — how fluid moves through the coffee bed and how grind size and puck structure influence extraction.
Grind size, puck preparation, and dose dynamics.
Pressure and flow profiling — how modulating pressure and flow can influence extraction.
Coffee storage and freshness — their impact on the quality of the final cup.
