So the term ‘sprover is short for “ espresso pour over ”; it’s a way to produce a drip coffee using an espresso machine as the water source. You grind course enough that you’re not really generating pressure and let the machine pull ~3 ml/s across the puck until you hit something like a 18:200 … Read more
Any sign of channeling is telling you something about what’s going on inside the puck during extraction The surest way to spot it is by looking at the underside of your portafilter while your shot is pulling. Spraying, gaps in extraction, and the way the first drops come through the filter can all be warning … Read more
A long black isn’t simply an espresso that’s been diluted with hot water, or an espresso that has been pulled extra-long. It’s a cup of hot water, no more than four ounces, with an espresso pulled directly over that hot water What is the difference between espresso and long black? The Long Black and the … Read more