Coffee, Properly

You bought the good beans and some mornings the cup is genuinely excellent. The next morning, same beans, same method, same mug, it tastes like something else entirely, and you have no idea what you did differently. Coffee, Properly is built around fixing that, and it starts with a page called the Coffee Compass: sour and thin means under-extracted, so grind finer or brew longer. Bitter and harsh means over-extracted, so go coarser or cooler. Once you can name the problem you can fix almost any cup.

The book runs across three levels. First you master one manual method with ratios, grind and water. Then espresso: dialing shots, puck prep, steaming milk into real microfoam, building a workflow that repeats. Then the craft, latte art from the heart to the rosetta, signature drinks, and cupping to train your palate.

You log as you go, with twelve full brew pages for the deliberate cup and a dial-in tracker underneath for the mornings you are chasing a grind setting one shot at a time. There is a bean log for every bag you buy, a house recipes page for the settings that actually worked, and a café benchmark log for scoring the shops you already pay for. Designed and made in the Philippines.