Basket geometry and flow
How basket geometry—diameter, depth, and hole pattern—affects espresso flow dynamics, extraction balance, and flavor outcomes.
Control water
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Latte art practice routines
How to structure latte art practice routines to build consistency, muscle memory, and confidence in free-pouring designs.
Manometers and flow meters
The roles of manometers and flow meters in espresso machines, how they function, and how baristas can use their readings to monitor extraction.
Shot time vs flow profiling
The relationship between shot time, flow rate, and pressure profiling, and how they shape espresso extraction and flavor.
Batch brewers and SCA standards
How modern batch brewers function and how SCA standards guide consistency and quality in automatic drip brewing.