Weighing dose and yield precisely
Why precise weighing of both coffee dose and espresso yield is essential for consistency and quality control.
Flavor balance
Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.
Scale accuracy and timing precision
Why precise measurement of mass and time is critical in brewing consistency and quality control.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Agitation, turbulence, and channeling
How movement of water through coffee grounds affects extraction uniformity, flavor, and potential defects.
Burr wear and replacement
How burr wear affects grind consistency and flavor, and when to replace them for optimal performance.