About everything except espresso. Professional methods of making coffee. 2nd edition. RAO S.

This book is a complete reference book on the preparation of filter coffee. The author explains what coffee extraction is, and describes the methods of improving the coffee bouquet by changing its parameters, gives detailed instructions to optimize various methods of making coffee, and also talks about the chemical properties of “correct” water for coffee and the requirements for storage of grain - two most important ones components that largely determine the quality of the finished drink.

For the most enthusiastic coffee lovers in the book, there is an application with technical details, a list of reference literature and a dictionary of terms.