{"title":"Specialty Coffee Books \u0026 Magazines","description":"\u003ch2\u003eBooks \u0026amp; Magazines — Specialty Coffee\u003c\/h2\u003e\u003cp\u003eOur selection of technical reference books on \u003cstrong\u003especialty coffee\u003c\/strong\u003e — available in Switzerland without import fees. For baristas, roasters, professionals, and advanced enthusiasts.\u003c\/p\u003e\u003ch3\u003eOur Selection\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThe Physics of Espresso\u003c\/strong\u003e — Jonathan Gagné. The science behind pressure extraction.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThe Physics of Filter Coffee\u003c\/strong\u003e — Jonathan Gagné. The science of filter coffee (V60, Chemex, Aeropress).\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWater for Coffee\u003c\/strong\u003e — Maxwell Colonna-Dashwood \u0026amp; Christopher H. Hendon. The crucial role of water.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThe Business of Specialty Coffee\u003c\/strong\u003e — Maxwell Colonna-Dashwood. An entrepreneurial guide.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eWhy order from My Little Cup\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eNo customs fees or import delays\u003c\/li\u003e\n\n\u003cli\u003eStock available in Switzerland — delivery within 24–48 hours\u003c\/li\u003e\n\n\u003cli\u003eSelection curated by industry enthusiasts\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eSwiss Delivery\u003c\/h3\u003e\u003cp\u003eShipped from Geneva.\u003c\/p\u003e","products":[{"product_id":"the-physics-of-filter-coffee-jonathan-gagne","title":"Book \"The Physics of Filter Coffee\" — Jonathan Gagné","description":"\u003ch2\u003eThe Physics of Filter Coffee — Jonathan Gagné\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eThe Physics of Filter Coffee\u003c\/strong\u003e is a reference book that delves deep into the \u003cstrong\u003escience of filter coffee\u003c\/strong\u003e — V60, Chemex, Aeropress, Kalita. Written by \u003cstrong\u003eJonathan Gagné\u003c\/strong\u003e, a Canadian astrophysicist and a leading figure in the global coffee community (\u003cem\u003eCoffee Ad Astra\u003c\/em\u003e blog).\u003c\/p\u003e\u003ch3\u003eOn the agenda\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003ePhysics of percolation and extraction\u003c\/li\u003e\n\n\u003cli\u003eRole of grind, distribution, agitation\u003c\/li\u003e\n\n\u003cli\u003eChanneling, pouring technique, water bypass\u003c\/li\u003e\n\n\u003cli\u003eTDS, yield, extraction curves\u003c\/li\u003e\n\n\u003cli\u003eRole of water, filter paper, temperature\u003c\/li\u003e\n\n\u003cli\u003eMethods, recipes, calibration\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eFor whom\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eDemanding home filter baristas\u003c\/li\u003e\n\n\u003cli\u003eProfessional baristas and roasters\u003c\/li\u003e\n\n\u003cli\u003eCurious scientific minds\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jonathan Gagné\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e English\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSee also:\u003c\/strong\u003e The Physics of Espresso, by the same author\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eSwiss Delivery\u003c\/h3\u003e\u003cp\u003eShipped from Geneva.\u003c\/p\u003e","brand":"My Little Cup Switzerland","offers":[{"title":"Default Title","offer_id":42354187141361,"sku":"","price":45.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/9809\/9953\/files\/le-livre-physics-of-filter-coffee-johnatan-gagne.jpg?v=1765458328"},{"product_id":"the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copy","title":"Book \"Water for Coffee\" — Maxwell Colonna-Dashwood \u0026 Christopher H. Hendon","description":"\u003ch2\u003eWater for Coffee — Maxwell Colonna-Dashwood \u0026amp; Christopher H. Hendon\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eWater makes up 98% of a cup of coffee\u003c\/strong\u003e — and yet it is the most overlooked element. \u003cstrong\u003eWater for Coffee\u003c\/strong\u003e, co-written by \u003cstrong\u003eMaxwell Colonna-Dashwood\u003c\/strong\u003e (UK Barista Champion) and \u003cstrong\u003eChristopher H. Hendon\u003c\/strong\u003e (chemist, University of Oregon), is the reference work on the \u003cstrong\u003echemistry of water for coffee\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eTopics covered\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eUnderstanding water hardness (calcium, magnesium, bicarbonates)\u003c\/li\u003e\n\n\u003cli\u003eHow water influences the extraction of aromatic compounds\u003c\/li\u003e\n\n\u003cli\u003eCoffee water recipes (DIY formulations)\u003c\/li\u003e\n\n\u003cli\u003eFilters, RO systems, softeners\u003c\/li\u003e\n\n\u003cli\u003eWater and espresso machine maintenance\u003c\/li\u003e\n\n\u003cli\u003eDifferent standards (SCA, norms)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eFor whom\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eProfessional baristas looking to push precision\u003c\/li\u003e\n\n\u003cli\u003eHome baristas (especially in Switzerland where tap water varies considerably between cantons)\u003c\/li\u003e\n\n\u003cli\u003eRoasters and coffee trainers\u003c\/li\u003e\n\n\u003cli\u003eAnyone who wonders why their coffee tastes different on holiday\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAuthors:\u003c\/strong\u003e Maxwell Colonna-Dashwood \u0026amp; Christopher H. Hendon\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e English\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eSwiss Tip\u003c\/h3\u003e\u003cp\u003eTap water varies greatly between cantons: very hard in Geneva and Lausanne, softer in Zurich. Understanding your water is the key to a successful coffee.\u003c\/p\u003e\u003ch3\u003eFast delivery in Switzerland\u003c\/h3\u003e\u003cp\u003eShipped from \u003cstrong\u003eGeneva\u003c\/strong\u003e within 24–48 working hours.\u003c\/p\u003e\u003ch3\u003eAbout My Little Cup Switzerland\u003c\/h3\u003e\u003cp\u003eSelection of technical reference books on specialty coffee.\u003c\/p\u003e","brand":"My Little Cup Switzerland","offers":[{"title":"Default Title","offer_id":57551637905789,"sku":null,"price":55.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/9809\/9953\/files\/IMG_3159_c59bafd5-4e4e-4f11-ac5e-f5bd8e963d0b.jpg?v=1765456078"},{"product_id":"the-physics-of-filter-coffee-jonathan-gagne-livre-sur-la-science-du-cafe-filtre-copy-1","title":"Book \"The Physics of Espresso\" — Jonathan Gagné","description":"\u003ch2\u003eThe Physics of Espresso — Jonathan Gagné\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eThe Physics of Espresso\u003c\/strong\u003e is the definitive work for anyone who wants to understand the \u003cstrong\u003escience behind extracting a perfect espresso\u003c\/strong\u003e. Written by \u003cstrong\u003eJonathan Gagné\u003c\/strong\u003e, a Canadian astrophysicist and one of the most influential voices in global specialty coffee (author of the blog \u003cem\u003eCoffee Ad Astra\u003c\/em\u003e), this book combines scientific rigor with practical barista concerns.\u003c\/p\u003e\u003ch3\u003eWhat's Inside\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003ePhysics of pressure extraction\u003c\/li\u003e\n\n\u003cli\u003eChanneling, distribution, tamping\u003c\/li\u003e\n\n\u003cli\u003eRole of grind, temperature, flow rate\u003c\/li\u003e\n\n\u003cli\u003ePressure, pre-infusion, pressure profiles\u003c\/li\u003e\n\n\u003cli\u003eRefractometry: TDS and extraction yield\u003c\/li\u003e\n\n\u003cli\u003eThe role of water in espresso\u003c\/li\u003e\n\n\u003cli\u003eMeasurement tools and calibration\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eFor Whom\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003eBaristas looking to advance their technical skills\u003c\/li\u003e\n\n\u003cli\u003eDemanding home baristas (Lelit, Sage, Rocket, La Marzocco machines)\u003c\/li\u003e\n\n\u003cli\u003eRoasters wanting to calibrate their espresso profiles\u003c\/li\u003e\n\n\u003cli\u003eScientific minds curious about coffee\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eDetails\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eAuthor:\u003c\/strong\u003e Jonathan Gagné\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e English\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Paperback\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSee also:\u003c\/strong\u003e The Physics of Filter Coffee, by the same author\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eFast delivery in Switzerland\u003c\/h3\u003e\u003cp\u003eShipped from \u003cstrong\u003eGeneva\u003c\/strong\u003e within 24–48 business hours. Free delivery for orders over 60 CHF.\u003c\/p\u003e\u003ch3\u003eAbout My Little Cup Switzerland\u003c\/h3\u003e\u003cp\u003eSelection of technical reference books on specialty coffee, available in Switzerland.\u003c\/p\u003e","brand":"My Little Cup Switzerland","offers":[{"title":"Default Title","offer_id":57551751414141,"sku":null,"price":45.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0606\/9809\/9953\/files\/IMG_3161.jpg?v=1765456739"},{"product_id":"the-physics-of-espresso-jonathan-gagne-guide-ultime-de-lespresso-copy","title":"Book \"The Business of Specialty Coffee\" — Maxwell Colonna-Dashwood","description":"\u003ch2\u003eThe Business of Specialty Coffee — Maxwell Colonna-Dashwood\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003ereference guide\u003c\/strong\u003e for anyone looking to understand, create, or grow a \u003cstrong\u003especialty coffee business\u003c\/strong\u003e. 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