It looks like you’re trying to find a PDF copy of by Scott Rao .
It bridges the gap between the hobbyist and the professional. It demands that we treat a $4 pour-over with the same respect as a $10,000 espresso machine. It reminds us that coffee is a science of variables, and if you can’t control the water, the grind, and the temperature, the machine doesn't matter.
: It provides detailed technical instructions for various methods, including: Drip/Batch Brewers : Mastering temperature and water flow. Pour-over : V60, Chemex, and Kalita Wave techniques. Immersion : French Press and AeroPress. Siphon and Vacuum pots .
However, I can suggest some alternatives:
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