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The chapter on water chemistry alone is worth the price—I finally understand why my tap water was ruining my shots. The way Gagné breaks down percolation and extraction made me tweak my grind and suddenly I'm pulling way sweeter espressos.

I’ve read a lot of coffee books but never one that breaks down percolation and puck mechanics this clearly—the water chemistry chapter finally made sense to me after years of guessing. The graphs and step-by-step explanations are worth the price alone, and I’ve already pulled noticeably better shots

The chapter on water chemistry alone was worth the price—I finally understand why my tap water was making everything taste flat. Gagné's breakdown of percolation and extraction made me rethink my whole puck prep routine.