Bypass percentages and dilution math
How to calculate and apply bypass water (dilution) in coffee brewing, and how bypass percentages affect strength and extraction perception.
Beverage weight
Weighing dose and yield precisely
Why precise weighing of both coffee dose and espresso yield is essential for consistency and quality control.
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.
Definition and brew parameters
The definition of espresso and the key parameters that govern its preparation.
Brew ratio and dose/yield math
How to calculate and adjust brew ratios, dose, and yield to achieve consistent extraction and desired cup strength.