Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
Jam funnels ain’t just for jam. Learn how to also use them for a solid distribution technique with the EK43.
A calculator for espresso equilibrium temperature
How important is precise machine temperature control on a busy bar?
Guests can only express what they want in the terms they know, and for many coffee consumers, the number one term they know is bold.
Why we don’t recommending spinning when tamping
Interview with 2014 World Barista Champion, Hidenori Izaki
Tamping for espresso is riddled with an incredible amount of folk-knowledge
Back in the 2013 World Barista Championships, I used a tamping style called ‘nutation’ for all of my espressos – this is why I don’t recommend it.
The most important difference between coffee service in Australia and the United States.
Breaking down espresso distribution technique.
To celebrate 10,000 subscribers, Matt did a live Q&A.
To celebrate 10,000 subscribers, we’re doing a live Q&A this Friday.
We dive deep to get to the buttery-bottom of the Bulletproof Coffee craze.
Coffee is a drug, and its service is determined by the habits and rituals of addicts.
The finale of our series on Espresso Recipes
Time is the third variable in our espresso equation, and the last one that you should be manipulating.
Yield is a compromise between extraction & strength. More of one comes at the expense of the other. If you’re ever frustrated by espresso, this may be why
Tipping as an institution has all sorts of problems.
Why people tip, how to maximize your own tip earnings, and why that all can be problematic.
After Strength, the 2nd step to every good espresso recipe is yield. Yield is the amount of espresso in the cup after extraction. It’s measured by weight though—definitely not volume.
In this continuation of our Espresso Recipes series, we break down one of the most oft-misunderstood concepts in espresso: Strength.
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