Guides
WDT Puck Prep: The Needle Tool That Fixed My Espresso
How the WDT puck-prep technique stops channeling, why needle thickness matters, and the simple routine that makes shots more consistent.
Guides
Dialing In the Breville Barista Pro: My Working Method
A repeatable way to dial in the Breville Barista Pro 878 that fits the Barista Express, Touch, and Impress too: grind, dose, yield, and shot time.
Guides
Sour or Bitter? Reading What Your Espresso Is Telling You
Sour espresso usually means under-extraction; bitter usually means over-extraction. Here's how to taste the difference and what to change.
Guides
Your Water Is Most of Your Coffee
A brewed cup is about 98% water, and its minerals shape extraction. Here's how calcium, magnesium, and bicarbonate work, plus the SCA target numbers.
Guides
Coffee Grind Size, From Espresso to French Press
A plain-language map of grind size across brewing methods, why it matters more than almost any other variable, and how to dial it by taste.