Espresso knowledge

Guides, glossary and tips for better espresso – clearly explained.

Guides

How to make espresso

The complete step-by-step portafilter guide – in 6 steps.

Espresso dial-in guide

Systematically reach the perfect shot in 5 steps – for any bean.

Finding espresso beans

Roast level, arabica vs robusta, freshness – how to buy better beans.

Brew ratio explained

Ristretto, normale, lungo: what the ratio means and how to use it.

Extraction explained

Under- vs over-extracted – how to taste it and fix it.

Milk frothing & microfoam

Silky microfoam as the base for latte art – technique & temperature.

Espresso drinks explained

Cappuccino, latte, flat white & co – every classic with its ratios.

Machine cleaning & care

Backflushing, descaling, grinder – the care plan for better taste.

Espresso grind size

Too fine or too coarse? Read shot time & taste – with a grind size chart.

Water for espresso

Hardness, TDS and the right mix – better taste, less limescale.

Puck prep: WDT & tamping

Distribution, WDT, tamping – even extraction without channeling.

Espresso troubleshooting

Sour, bitter, dripping? Cause & fix in the troubleshooting chart.

Espresso glossary

Dial-in: The process of setting grind, dose and time so the bean extracts in balance.
Extraction: How much soluble matter is drawn from the coffee. Too little = sour, too much = bitter.
Crema: The golden-brown foam layer on the espresso – an indicator of freshness and extraction.
Brew ratio: Ratio of ground coffee to liquid espresso, e.g. 1:2 (18 g into 36 g).
Grind size: How fine the coffee is ground. Finer extracts stronger and slower.
Puck: The compressed coffee bed in the portafilter after tamping.
Preinfusion: Gently wetting the puck before full pressure, for more even extraction.
Channeling: Water finding a path through the puck – a cause of uneven, often bitter shots.