Part One - Coffee extraction, extraction measurement, and how to manipulate flavor by changing brewing parameters
Part Two - How to optimize various brewing methods, such as drip, pour over, press pot, and vacuum pot.
Part Three - Proper water chemistry and bean storage.
Scott Rao takes on all other forms of coffee brewing and gives them their day in the sun. Broken up into three main parts, and supported by a thorough reference bibliography for folks that want to read more.
If you're either an espresso aficionado who wants to spread their wings or someone who cherishes their old press pot, this book is the definitive guide to making the best possible brew at home.