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There are no right and wrong answers here; it all comes down to what you enjoy.
Know your beans
There are two main types of coffee bean: robusta and arabica.
With natural processing, the coffee cherries are left to dry and ferment in the sun whole; the flesh (cascara) is removed later
Arabica beans produce coffee with a sweeter taste and more acidity.
Washed coffee has the cascara stripped away before the beans are dried.
This means they dry faster and don’t undergo the same fermentation process.
With natural processing, the coffee cherries are left to dry and ferment in the sun whole; the flesh (cascara) is removed later
Washed coffee has a crisp, complex flavor with greater acidity,
Finally, there’s the roasting process.
Find your flavor
Not sure where to begin?
Check out local coffee roasters near you to find one that holds cupping sessions.
Cupping can feel like a strange, arcane practice, but it’s a good way to find out about the flavors you enjoy – and it can be fun, too
During cupping, coffee is brewed in small bowls using only grounds and hot water (no filter).
As we’ve mentioned, coffee is a very personal thing.
Different methods of coffee preparation call for different grind sizes, but here we’re talking about espresso specifically.
The larger the grind size, the faster the water will run through your coffee and the less flavor will be extracted
As mentioned above, aim to use 18g of coffee for a double shot of espresso.
Now grind your coffee and weigh it into the handle until it reaches 18g.
Now just press the start button and wait until the scale reads 34g.
Weigh out 18g coffee for a double espresso
Hit the stop button and you should end up with about 36g of nicely extracted espresso.
Submerge the tip so the steam holes are just under the surface.
Milk substitutes generally require less air incorporating for latte art.
With a little practice you’ll be able to make a simple heart with steamed milk – and then start to get more creative
Wait another two seconds, then turn the steam off.
As you finish pouring, move the jug away from you in a straight line to make a heart.
Get the grind right to produce a 25 second pour in a 22 gram group3.
