“Everything but Espresso” by Scott Rao is a comprehensive guide that ventures into the wide world of non-espresso coffee brewing. Structured in three parts, the book begins with the science of coffee extraction, teaching readers how to measure and adjust it to fine-tune flavor. The second part is a deep dive into optimizing different brewing methods—from classic drip and pour-over to the traditional press pot and the unique vacuum pot. The final part educates on the pivotal role of water chemistry and the best practices for bean storage. Whether you’re an espresso lover looking to explore other brewing methods or a coffee enthusiast who holds their press pot dear, “Everything but Espresso” is your complete manual for achieving the perfect home brew.
