A turbo shot is espresso ground coarser so it runs in about 10 to 20 seconds. Here's what the 2020 and 2024 studies behind it found, what they didn't, and how to try one on your machine.
What studies of Bali's civet coffee plantations found, why a “wild” label alone isn't evidence of wild civets, how labs test for fakes and blends, and what the coffee is said to taste like.
The IBA's espresso martini and Difford's Guide's, where Dick Bradsell's drink came from, and four more coffee cocktails with published measures: Irish coffee, carajillo, negroni and White Russian.
A WDT tool stirs clumps out of espresso grounds before you tamp. Learn why reaching the bottom of the basket matters most, how to use one, and how three tools compare.
The Ross Droplet Technique wets beans with a drop or two of water before grinding. Here's what a 2024 study measured, what grinder makers say, and how to try it.
A coffee refractometer turns one drop into a strength reading, and with your weights, an extraction yield. Learn to take a reading you can trust, then compare three meters by their specs.
Studies that varied espresso tamping pressure found little change in shot time or extraction. What matters more, per Rao, Hoffmann and the research: a level, even bed, a fitted tamper and no tapping.
Where the name third wave coffee came from, what the first and second waves were, who the movement's roasters were, and the words it left on coffee bags, dated from the sources.
Pressure profiling changes the pressure on the puck during an espresso shot. Here's Scott Rao's three-phase model, how pressure and flow differ, which machines can do it and how to start.
How to make good coffee in a drip machine: weigh about 59 g of coffee per liter of water, grind medium, stir twice the way Scott Rao does, and serve it within about 30 minutes.
An affogato is gelato drowned in a shot of hot espresso. illy's recipe in its own numbers, America's Test Kitchen's with optional liqueur, and how much espresso, gelato and caffeine go in.
Italy's certified espresso is a 7 g single measured by volume; in a 2017 survey, most specialty baristas, largely American, pulled 18–20 g doubles by weight. Here's why the cups differ.
What each drink on a coffee shop menu is, from espresso to latte, with a published recipe for each, how cup size and shots change the strength, and how to ask for the milk and temperature you want.
Clean an espresso machine without harming it: the daily care makers' manuals share, then backflushing and descaling as each machine's manual sets them, with examples from Breville, Gaggia and others.
Vietnam is the world's second-largest coffee producer and its biggest grower of robusta. Here's how that happened, what it did to prices, where the coffee grows, how it tastes and what's changing.