Espresso: Best Practices

We often get told "I bought an espresso machine so that I could have delicious espresso at home... but it just doesn't taste as good compared to when I go to a cafe." Home espresso can be a bit of a tricky pickle to nail down, so we are here to help!

A professional barista and a home barista have very different goals. Someone in a cafe can pull 10-20 shots in a row to "dial-in" the coffee, then their job is to keep it there all day long. A home barista paid for that bag of coffee and doesn't want to waist a single gram. Every shot that is made has to be drinkable, and ideally enjoyable. For every input and grind size there is an output and time that can make any shot "well extracted." Come and learn with us to make understand what that means. :) 

• Practice the mechanical preparation of espresso
• Discuss variables that impact taste of espresso
• Dial-in the perfect shot
• (Hopefully) gain enough knowledge to never have a "bad" shot of espresso at home again!