★The debut book by popular YouTube creator Masaya Akaishi, expertly integrating authentic Italian espresso techniques acquired in Italy with practical home application.
★Drawing from fully booked offline workshops and highly popular video content, this book enhances visual learning with detailed step-by-step photographs and illustrations. Includes exclusive latte art tutorials and homemade dessert recipes to help you achieve a café-quality experience at home!
★Provides a comprehensive yet easy-to-follow home extraction system for coffee enthusiasts pursuing richer flavors.

Espresso, originating from Southern Italy, is characterized by its rich, velvety texture and chocolate-like flavor profile. In recent years, its popularity has grown significantly among those who find light-roasted Seattle-style coffee unsatisfying, leading to increased interest in espresso-based beverages such as lattes and cappuccinos.

This book offers an accessible guide for general readers on brewing espresso at home, including necessary tools and equipment. It also introduces traditional Italian café culture, serving as an authoritative resource for preparing authentic espresso in a home setting.

The author, Mr. Akaishi, is a highly active YouTube content creator specializing in coffee and has collaborated with other creators to organize coffee festivals, gaining broad attention within and beyond the industry.

He possesses extensive expertise in home espresso machines and equipment, consistently producing videos on brewing processes, beginner-friendly latte art tutorials, and machine reviews. His approachable style and appealing appearance have made his weekly latte art workshops consistently fully booked.

This book represents the first compilation of Mr. Akaishi’s espresso knowledge and tips. It supplements easily overlooked details and techniques from videos with precise photos and illustrations. Also featured are original Red Stone dessert recipes designed for easy replication at home!

Masaya Akaishi

Introduced to the world of coffee by his cousin at the age of 23, he went on to open a café. Eventually captivated by espresso, he closed his shop and traveled to Italy to immerse himself in authentic espresso culture. In 2018, he established “Red Stone Coffee” in his hometown of Sakai. He currently operates three branches in Osaka.

Preface — Welcome to the World of Espresso 2

Chapter 1: Introduction to Italian-Style Espresso 8
The History of Espresso 10
Cultural Differences in Espresso 12
The World of Italian Coffee Bars 14
Espresso Blend Beans 16
Coffee Bean Roasting / Three Conditions for Rich Flavor / Dose, Grind Size, Water Temperature, Time, Yield / Recommended Basic Recipe
How to Taste Espresso 22
Try It with Sugar First / Quality Crema Is Key to Great Taste

Chapter 2: Techniques for Extracting Espresso at Home 24
Grinding Beans for Espresso 28
Choosing a Portable Filter 30
Tamping Coffee Grounds 32
Mastering Accessories 34
Brewing with the De’Longhi Stilosa 36