To add: The Physics of Filter Coffee: https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne https://www.scottrao.com/products/physics-of-fil

To add: The Physics of Filter Coffee: https://www.scottrao.com/products/physics-of-filter-coffee-jonathan-gagne https://www.scottrao.com/products/physics-of-filter-coffee-j..., 2021 ISBN 978-0578246086 https://coffeeadastra.com/ https://coffeeadastra.com/ Far as I can tell, Jonathan Gagné doesn't have a dedicated page on his website, it's hosted by Scott Rao. His blog does have a lot of interesting experimental work on the physics which led to the book. As I mentioned, I think this is an interesting academic piece which is at least supplemented by some genuine research. In practice, I feel like getting better pourover is 90% about finding beans that you like, buying a quality grinder and using them while fresh. For confectionery, Chocolates and Confections (Greweling, Culinary Institute of America), 2013, ISBN 978-1-118-76467-1 is a fun book. It's quite pricey but you can pick up used copies now and again. It's a technical book and requires a lot of equipment that the average home cook doesn't have, but I would consider it fairly authoritative for looking up how chocolate things are made (and even discusses considerations for setting up a business). Most CIA books are pretty good on the practical side and they tend to be very exact with ingredients (almost always by weight). https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Formula%2C+Theory%2C+and+Technique+for+the+Artisan+Confectioner%2C+2nd+Edition-p-9781118764671 https://www.wiley.com/en-gb/Chocolates+and+Confections%3A+Fo...