About everything except espresso

This book is a complete directory for the preparation of filter coffee. Separate chapters are devoted to drip breasts-in automatic coffee makers and manually in the Puroener or Kemeks-as well as preparation in a jacket and in a siphon.
The author explains what coffee extraction is, and describes the methods of improving the coffee bouquet by changing its parameters, gives detailed instructions for optimizing various methods of making coffee, and also talks about the chemical properties of “correct” water for coffee and storage requirements for storage grains - two most important components that largely determine the quality of the finished drink.
For the most enthusiastic coffee lovers in the book there is an application with technical details, a list of reference literature and a dictionary of terms