If Not Channelling, Then What?

If Not Channelling, Then What?

“Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?” Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by...
Fines Migration

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You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...
Espresso With Aeropress Filter Papers

Espresso With Aeropress Filter Papers

Above and below the coffee bed This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What’s he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post...
What Difference Will It Make to an Espresso

What Difference Will It Make to an Espresso

If I raise the temperature of my machine by one degree? Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower...