Latest News

Why Brew Temperature Matters (And How to Adjust It by Roast)
Grind size and timing aren't the only dials on a shot — brew temperature matters too. Here's why raising temperature can fix a sour shot, why dark roasts want a lower starting temperature, and why light roasts often need to go as high as 198°F to extract properly. Read more...
Are You an Espresso Drinker? A Quick Gut Check
A lighthearted quiz for whether you're wired to be an espresso drinker — stout over lager, whiskey neat, drinks that need to be bold — plus my own origin story with a secondhand Breville and a small manual grinder, and the first good shot that changed everything. Read more...
Dialing In: Grind Size, Timing, and Reading Your Shot
Grind size drives almost everything about your shot. Here's where to start, why 20 to 30 seconds is a solid timing target, how to dial in grind based on shot time, what sour vs. bitter actually tells you, and how to try a Salami Shot to taste each extraction phase separately. Read more...
A Home Barista's Guide to Cupping
Cupping is the industry-standard way to taste coffee, and it works just as well at home. Here's the basic process — grind, steep, break the crust, skim, and slurp — and why a hard slurp is the key to actually tasting what a bean can do. Read more...
Why Light Roasts Might Be the Best Kept Secret in Espresso
Dark roasting masks a lot of what makes a bean unique. Here's why light roast espresso lets floral and fruity flavors come through at the back of the palate, where aroma and taste actually combine — and why it's worth trying even if it's not your daily driver. Read more...
Origin and Roast Level: Why It's Worth Branching Out
Most home baristas start with medium or dark roasts and stop there. Here's how origin and roast level actually change what's in your cup — and why branching out, especially into lighter roasts, is one of the best parts of the hobby. Read more...
Espresso Tamper Sizing: Why It Matters and What Size Fits Your Machine
A tamper that doesn't match your portafilter leaves a gap that leads straight to channeling. Most machines are 58mm, but Breville, De'Longhi, Ninja, and others often aren't — here's a sizing reference for popular brands, plus how to double-check your own machine. Read more...
What Is a WDT Tool, and Why Your Shots Need One
Uneven, channeling shots usually start before you ever tamp. Here's what a WDT tool does, why it prevents channeling, the different forms it comes in — needle blocks, spinning WDTs, and shaker cups — and how to tell if you need one. Read more...
Choosing an Espresso Scale: What Actually Matters
If you only upgrade one thing in your espresso setup, make it your scale. Here's what to actually look for: timer plus gram measurement, 0.1g accuracy, rechargeable battery, easy cleanup, and a footprint small enough to fit under your machine. Read more...