Flow-regulated extractions
How flow-regulated espresso extractions differ from pressure-based methods, and how they influence consistency, puck integrity, and flavor.
Fine tune
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.
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Dial-in order: grind, dose, water
The logical sequence for dialing in home coffee brews by adjusting grind size, dose, and water composition for consistent results.
Flow profiling and needle valves
How flow profiling and needle valve systems give baristas precise control over water delivery and extraction dynamics in espresso machines.