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Scott Rao's second book explores all techniques on coffee brewing except espresso and provides a professional perspective on how to master the trade. This book is arranged in three parts:
Part One: Coffee extraction, measurement, and how to manipulate flavor.
Part Two: How to improve coffee brewing methods.
Part Three: On Water Chemistry and coffee bean storage.
If you love coffee and consider yourself a coffee enthusiast, then this book is for you! Learn the tools of the trade from an expert and become your own professional bartsia.
