Scaling recipes up and down
How to scale coffee recipes for larger or smaller brews while keeping strength and extraction targets consistent.
Flavor balance
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
Service speed vs quality
How to balance speed of service with cocktail quality in coffee mixology, especially in high-volume or specialty settings.
Espresso martini fundamentals
The history, recipe, and technique behind the espresso martini, the most famous coffee cocktail, balancing caffeine kick with cocktail elegance.
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.
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.