The Physics Of Filter Coffee Epub Updated

The book challenges oversimplified views of brew ratios.

Most baristas assume "off boil" (100°C) is too hot. Gagné’s updated model shows that the slurry temperature (water + coffee) drops 6-8°C immediately upon contact because the coffee grounds act as a heat sink. The updated book provides a cheat sheet: pre-heat your brewer to 70°C, not 90°C. The math inside proves why.

Gagné puts a heavy emphasis on agitation (the act of stirring or the turbulence caused by pouring water).