Stretching vs texturing phases
The two key stages of milk steaming—stretching and texturing—and how to balance them for ideal microfoam and latte art performance.
Practical tips
Paper filters and puck screens
How paper filters and metal puck screens are used in espresso preparation to improve extraction, cleanliness, and consistency.
Tamping technique and pressure
How proper tamping technique and consistent pressure contribute to puck integrity, flow resistance, and espresso quality.
Distribution methods (stockfleth, OCD tools)
The most common espresso distribution techniques—manual methods like Stockfleth’s move and mechanical tools like OCD—and how they influence puck uniformity.
Declumping and WDT tools
How declumping and Weiss Distribution Technique (WDT) tools improve puck preparation, reduce channeling, and enhance espresso consistency.
Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.