How to Make an Americano, a Lungo and a Long Black
An Americano, a lungo and a long black all start with espresso and end with more liquid in the cup. The method and the taste are different. Here is how to make each one and which suits your palate.
Articles – page 3
Espresso Puck Prep: WDT, Distribution and Tamping
Good puck prep means even extraction. Learn the WDT technique, distribution methods and tamping basics that prevent channeling and improve every shot.
Single-Dose Grinders: Who Needs One and Who Does Not
Single-dose grinders let you weigh beans before grinding, reducing waste and improving consistency. But they cost more than hopper grinders. Here is who benefits and who does not need one.
What Does Espresso Channeling Look Like and How Do You Fix It?
Channeling happens when water finds a weak spot in the coffee puck and rushes through it, under-extracting most of the bed and over-extracting the channel. Here is how to spot it and what to change.
Stovetop Espresso Brewing: How to Use the Classic Stovetop Brewer
The stovetop espresso maker brews strong, concentrated coffee on a burner. Learn the proper technique, grind size and heat control to avoid bitter, burnt results.
Scales for Coffee: What You Need and What You Do Not
A coffee scale makes your brewing repeatable. Here is what to look for in a scale for espresso and pour-over, what features actually matter, and which ones you can skip.
Decaf Espresso: How to Make It Taste Like It Means It
Decaf espresso can taste excellent with the right beans and technique. Learn how decaffeination changes extraction, how to adjust your recipe, and what to look for in decaf beans.
Espresso vs Drip Coffee: What Is Actually Different
Espresso and drip coffee are both brewed from roasted coffee beans, but the method, concentration, flavor and equipment are fundamentally different. Here is what separates them.
How to Store Coffee Beans So They Stay Fresh
Coffee beans lose freshness through oxidation, moisture, heat and light. Learn how to store beans properly, whether to freeze them, and how long they actually last.
Troubleshooting Weak Espresso: Why Your Shot Has No Body
Weak, watery espresso usually means under-extraction. Learn the most common causes (grind too coarse, dose too low, ratio too long) and how to fix each one.