Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
Coarser grind
Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.
Taste balance framework
How to evaluate and adjust espresso using a taste balance framework that links flavor perception to extraction variables.
Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.
Grind setting vs steep time
How grind size and steeping time interact in immersion and hybrid brewing to control extraction and flavor balance.
Melitta and classic cone approaches
How Melitta and traditional cone-shaped brewers function and how to optimize their use for balanced extraction.