Espresso Grind Size: The Only Setting You Touch Every Day
How fine to grind for espresso, what grind size controls, why finer stops helping, starting points for common grinders, and...
Journal
-
Read Now -
Read NowThe Bloom, Explained in 60 Seconds and 6 Minutes
What the coffee bloom does, how much water to use, how long to wait, and when to skip it. A...
-
Read NowOne Spritz of Water Before Grinding (the Static Trick)
Two drops of water before grinding kill static, cut mess, and make espresso shots more consistent. The RDT explained, with...
-
Read NowTurbo Shots: Fast Espresso Is Allowed
Turbo shots pull espresso in 15 seconds on purpose. The ZHAW research behind fast extraction, who gains the most from...
-
Read NowCold Brew Ratios, and the Acidity Myth
Cold brew ratios for concentrate and ready-to-drink, why 8 hours of steeping is enough, and what the chemistry says about...
-
Read NowReading a Naked Portafilter: What the Spray Is Telling You
A naked portafilter turns every shot into a diagnosis. What an even pour looks like, what spritzers and blonde patches...
-
Read NowThe WDT Tool: What It Fixes (and the $1 Version)
WDT, with its history intact: what stirring your grounds fixes, what it cannot, the needle sizes that matter, and a...
-
Read NowWhy Grinding Finer Can Make Your Espresso Worse
Past a point, grinding finer lowers extraction instead of raising it. The physics of channeling, the signs you crossed the...
-
Read NowHow to Make Cold Foam at Home (and Why It Works)
Cold foam is cold nonfat milk plus 30 seconds of shear. The science of why it works, three no-gear methods,...
-
Read NowYou May Never Need to Descale (Read Before You Do)
Scale comes from your water, not the calendar. How to tell whether your espresso machine really needs descaling, what it...
