Espresso Extraction by Scott Rao
A practical, science-driven guide that explains the physical and chemical principles behind making consistent, high-quality espresso; it breaks down the key variables—dose, grind, yield, time, water temperature and chemistry, pressure and flow—and shows how to measure extraction yield and TDS with a refractometer, calibrate recipes using brew ratios and yield percentages, diagnose issues like channeling and over- or under-extraction, and optimize grinder and machine settings. The book emphasizes repeatable testing, step-by-step protocols, troubleshooting strategies and data-backed adjustments so baristas and roasters can develop reproducible recipes and control flavor through measurement rather than guesswork.
- Published
- Unknown
- Nationality
- American
- Length
- Unknown
- Pages
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- Original Language
- English
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