Featured Dialing in in 5 shots: how to read your espresso
Learn to dial in espresso in five shots. What sour, bitter, thin or syrupy tells you and how to adjust grind, dose and yield.
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The most common mistake people make with home espresso
Almost every home barista changes too much at once when dialing in espresso. Here's how to change one thing at a time, in the right order.
Temperature surfing on the Rancilio Silvia and Gaggia Classic Pro
No PID on your Silvia or Gaggia Classic Pro Evo? Here's how to time the boiler cycle yourself: step by step, with exact times and temperatures.
Thin or full espresso: what determines the body?
The same beans, a different grinder or ratio, and a completely different feel. Grind size, ratio, extraction time, temperature and crema explained.
Why does your espresso taste harsh or dry?
Astringency isn't a flavor, but a sensation you can fix. What causes harsh espresso and how to correct it in small steps.
Coffee mouthfeel: the variable nobody explains
Why two identical espressos still feel different in your mouth. Temperature, viscosity, crema, fat, particles and astringency explained.
When are you ready for a prosumer espresso machine?
A more expensive machine doesn't fix dial-in mistakes. These three signals tell you whether you're ready for a prosumer espresso machine.
Espresso too sour or too bitter? Here's how to fix it (in 3 steps)
Espresso too sour or too bitter? Diagnose it in 30 seconds and fix it in 3 steps. Grind size, dose, temperature, all explained.
Which coffee beans do you choose as a beginner? The guide for your first espresso machine
Just bought an espresso machine and no idea which coffee beans to buy? This guide explains, without jargon, what to look for and which beans are easiest to get right.
Cupping at home: learn to taste coffee like a professional
The cupping protocol professionals use, explained for home. What you need, how to slurp, and what you're actually scoring.
Descaling your espresso machine: how and how often
Descaling your espresso machine: the step-by-step process, the right frequency based on water hardness, and what goes wrong if you skip it.
Learning to taste coffee: the ultimate guide
Learn to taste coffee like a professional: what you taste, how to name it, which brew method amplifies which flavor, and why the bean already carries it.
Macchiato, cortado, café au lait or latte macchiato: the difference
Four milk-coffee names that look alike, four different drinks. Volume, ratio and which one to order — in one overview.
Terroir and processing: how the growing process creates flavor
Why does the same type of coffee taste different by place and processing? Terroir, growing altitude, washed, natural and honey process explained.
The flavor of coffee beans: what to look for
Origin and variety predict the flavor profile of coffee beans, whether you're after fruity, creamy or balanced flavors. A practical chooser.
How the brew method affects the flavor of your coffee
V60, French press, AeroPress or cold brew: every brew method amplifies something different. This overview helps you find the method that fits your flavor profile.
Why freshly roasted coffee tastes like ash: the science of degassing
Freshly roasted coffee isn't ready to use. Discover the role of CO2 gas in the bean and learn the ideal rest times for espresso and filter coffee.
Why your espresso tastes different in summer (and how to fix it)
You changed nothing — and yet your shot is suddenly off. This is what summer does to your beans, and how to adjust for it quickly.
Flat vs. conical burrs: what do you actually taste?
Understand the particle size distribution (PSD) of your coffee grinder. Why flat burrs give clarity and conical burrs give a syrupy body.
The ultimate guide to specialty coffee at home
Stop guessing behind your espresso machine. Learn the science behind extraction, equipment and beans — the masterclass for the home barista.
WDT, RDT and puck prep: fluid dynamics in your portafilter
Why the best baristas use needles and water while grinding. Prevent channeling and raise your extraction with WDT and RDT.
Becoming a home barista: how to learn to make espresso at home
Not what you buy — what you do. How to master the three variables that determine every espresso shot, with the recipe on your beans as a starting point.
Soup shots: what they are and when you're ready for them
Soup shots are low-pressure espresso — thinner, cleaner, more intense. What they are, which machine you need, and when you're ready for them.
Dialing in espresso: the complete guide for home baristas
Learn to dial in your espresso in 5 shots. Complete guide: grind size, dose, ratio and the flavor flags that tell you what to adjust.
How old can your coffee beans be? (And what to do about it)
Coffee beans have a freshness curve. Learn when they're at their best, how to recognize it — and how to move your recipe with the bean.
Dialing in espresso: why your good shot disappears and how to get it back
Why your espresso tastes different the next morning even though you changed nothing — and how three numbers make your best shot repeatable.
Why your grinder matters more than your machine
Most home baristas invest in an expensive machine and cut costs on the grinder. That's the wrong order. Here's why.
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