The Physics of Espresso

Origin

Tasting notes

The Physics of Espresso walks the reader through espresso extraction using principles of physics alongside experimental data. The book brings together published research, independent experiments, and contributions from the coffee community to describe how different variables affect extraction. Chapters include water chemistry, grinding, puck preparation, flow and pressure control, extraction dynamics, and coffee storage. Each section introduces the core concepts and their practical relevance to making espresso. About the Author Jonathan Gagné is an astrophysicist at the Montreal Rio Tinto Alcan Planetarium and an adjunct professor at the Université de Montréal. He also writes Coffee Ad Astra, a blog focused on the science of coffee.