No espresso in it at all, which is the first thing worth knowing. Easto sticks to manual brewing and covers ten devices — French press, Chemex, V60, AeroPress, siphon, cold brew, the lot — and treats them as variations on the same handful of variables rather than ten separate rituals. The front half is the actual mechanics: what extraction is, why grind size and water temperature and time move the cup around, how to read a bag of beans past the marketing. Then she offers the recipes, with ratios and troubleshooting for when it comes out sour or flat. She writes like somebody who got tired of the priesthood. There are no lectures about your gear, no scolding, no insistence there’s one correct cup. I love this book for reclaiming excellent coffee from elitism.