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and comprehensive all at once
All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days
Coffee storage and freshness
the coffee is turned hourly and covered at night
Physics of Espresso Hario and comprehensive all at onceThe Physics of Espresso by Jonathan Gagn is the new standard for espresso science, and will be for generations to come. POE is the modern successor to Espresso Coffee: The Science of Quality by Illy, but with far more actionable advice. The Physics of Espresso is clear, concise, and comprehensive all at once, as Jonathan guides the reader through the physics of espresso preparation and extraction. Using a blend of published science papers, personal