“I have learned many things from this book. But above all I have learned thy it is scientifically wrong to order a ‘long’ expresso as I have always done – you cannot play around with physics and chemisty: if you interfere with important parameters like time and volume you will jeopardize the quality aspects of expresso.”
–Roberto Satolli, Director of Occhio Clinico
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“Kenneth Davids writes with authority and panache. There’s no one I’d rather read and learn from. He’ll turn your kitchen into the espresso bar of your dreams-and the more aspiring baristas who read this book, the safer the country will be for the new world of lattes sweeping the nation.” –Corby Kummer, The Atlantic Monthly

“Kenneth Davids’s new book blends the myths and history with the technology and culture that create this nouveau art form we call ‘espresso.’ It’s the perfect companion while enjoying the pleasures of this magnificent beverage.” –Ted R. Lingle, director of the Speciality Coffee Association
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Coffee in America has undergone a revolution in the last decade, and here is the book that both chronicles the change and offers state-of-the-art information on everything from the bean itself to the aesthetics of brewing and appreciating the perfect cup. The book features sections on the world’s specialty coffees, the best methods for brewing coffee, tips on buying coffee, and over two dozen recipes featuring coffee.
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