Scott’s second book covers all of the major non-espresso forms of coffee brewing. Broken up into three parts, Everything but Espresso covers the following:
Part One – Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters
Part Two – How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.
Part Three – Proper water chemistry and bean storage.
If you’re either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.