The Numbers Do Not Travel

I can give you the full pressure profile for one of my espressos: the dose, every change in pressure, every second.Nothing is lost by publishing it.The numbers are exact. They are also no longer entirely true.They describe where I arrived…

The Line That Holds

I can describe what I look for in espresso: breadth, change, and one clear line that never breaks. But I did not establish those standards first and then search for a bean that would fit them.They came from a few…

Why I Never Pull the Trier

Pulling the trier — drawing a sample from the drum at intervals to check color and smell, gauging where the roast stands — is close to a standard move in roasting. It’s so common that almost no one stops to…