Serving coffee with methods other than espresso is not at all trivial and requires technique to have excellent results.

The evolved coffee lovers have discovered that alternative extraction methods allow excellent results even at home, especially when combined with refined and high-level coffees.

The "Beyond Espresso" manual deals comprehensively, on two distinct levels, with the topic of alternative coffee extractions.

The first part includes notions on origins and processes, in-depth study of alternative methods, equipment and reference recipes.
The second part deals in depth with aspects of the dynamics of extraction, physical and chemical principles, measurements, reference graphs.

A precious guide to mastering extraction techniques and variables, and to enhance the organoleptic profile in the cup: ideal, in fact, both for Professionals and for advanced Coffee Lovers.

It also adheres to the contents and exams Barista Skills BREWING Foundation and Intermediate, a real textbook for students, preparatory to courses and in the post-diploma phase as a complete guide and personal growth path.