The Physics of Espresso by Jonathan Gagné is a clear, practical guide to the science behind exceptional espresso. Gagné explores water chemistry, percolation and extraction, grinding behaviour, puck preparation, and shot dynamics, along with pressure and flow profiling. Drawing on published research and original experiments, he turns complex physics into actionable steps that improve consistency, flavour, and workflow. An insightful reference for baristas of all levels looking to refine their espresso.

• Water chemistry and its impact on extraction
• Grinding mechanics and particle distribution
• Puck preparation, distribution, tamping, and pre-infusion
• Pressure, flow, temperature, and shot profiling
• Shot dynamics, measurement, and troubleshooting
• Coffee storage and freshness