A lot of new brewers think tasting is what you do after you’ve made the espresso, but in reality it’s an integral part of making the espresso. Taste is information. Without it, you’re just making random changes. First, let it cool down a bit. It’s difficult to taste something that’s too hot. Sip it and […]

Espresso that bleeds out in a few seconds will taste weak, bitter, and somehow empty. A fast flow is the result of water not meeting enough opposition as it flows through the coffee. The obvious culprit here is a grind that’s too coarse, with excessive distance between particles. Rotating the grinder to a slightly finer

Shiny, smooth milk starts with knowing what you want to achieve, which is microfoam, not foam. A big, airy head that breaks from the milk below isn’t the goal, but rather a “wet paint” texture that flows as a cohesive mass. Use cold milk in a cold pitcher and fill it only up to the

Sour or lemony taste is one of the first concerns of many espresso novices. A sour taste suggests the coffee was under-extracted (too much water flowed too quickly through the grounds to pull out the sugars). Before throwing out your beans, give it a test run with a slightly finer grind. Pay attention to the