Paper puck filters and channel control
How paper puck filters influence espresso extraction, reduce channeling, and affect clarity and mouthfeel.
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Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Chirps vs true zero
The difference between audible burr chirps and the true zero point of a grinder, and how to interpret each when calibrating.
Production batch brewing math
How to scale and calculate batch brew recipes for production settings (cafés, events, offices) while maintaining consistency, yield, and flavor targets.
Grind setting for clarity vs strength
How grind size adjustments in Moka pot and ibrik brewing shift the balance between clarity and strength in the final cup.
Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.