Espresso guides · Technique
Technique guides.
How espresso technique works in practice — extraction, pre-infusion, tamping, milk texturing, and fixing a bad shot.
Espresso Extraction Explained: Ratios, Time, and Yield
Espresso extraction explained: what dose, yield, ratio, and time mean, and how they relate to each other in practice.
What Is Pre-Infusion and Why It Matters
Pre-infusion in espresso explained: what it does to the puck before full pressure, and why it helps prevent channeling.
How to Tamp Espresso Correctly
How to tamp espresso correctly: level, even pressure, and the mistakes that cause channeling.
Milk Steaming Basics for Espresso Machines
Milk steaming basics for espresso machines: texture, temperature, and the most common beginner mistakes.
Dose, Yield, and Time: The Espresso Ratio Explained
The espresso ratio explained in practical terms: how to use dose, yield, and time together to adjust a shot on purpose.
Why Does My Espresso Taste Sour or Bitter?
Why espresso tastes sour or bitter, and which variable to adjust first to fix it, without guessing at three things at once.
What a Bottomless Portafilter Teaches You About Your Shots
What a bottomless (naked) portafilter shows you about extraction, and how to read what you see to fix technique.
Channeling in Espresso: Causes and Fixes
Channeling in espresso explained: what causes uneven extraction, and the fixes that actually address the root cause.