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It can take hundreds or thousands of shots until you get down a repeatable process that pulls a complex, perfectly extracted shot. If your coffee comes out too rich, try the opposites. I still prefer a single-serve capsule machine to these, and definitely prefer a pump espresso machine.

Add in a burr grinder for consistent medium-coarse…[Read more]

Under extracted coffee often tastes… This is true for every coffee maker, every bean, every time. When they arrive 2-3 days past-roast, they’re at peak flavor for the next days, which is the perfect time frame for most people.

Then add on the coffee grounds and slowly pour hot water. This means that the coffee grounds get submerged in hot wat…[Read more]

Under extracted coffee often tastes… This is true for every coffee maker, every bean, every time. When they arrive 2-3 days past-roast, they’re at peak flavor for the next days, which is the perfect time frame for most people.

Then add on the coffee grounds and slowly pour hot water. This means that the coffee grounds get submerged in hot wat…[Read more]