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Pour-over brewing with a gooseneck kettle, where the pour rate rather than a pump controls extraction.Photo: Karl Fredrickson kfred · CC0 · Wikimedia Commons · Open source page How to choose
The decisions that actually change what you end up with.
1 guides
Single, double and pressurised baskets each hold a different dose, and swapping them changes how a shot pulls.Photo: massage-techniques · CC BY-SA 2.0 · Wikimedia Commons · Open source page Technique
The method that changes the result.
0 guides
The split centre seam and surface oils are the quickest visual read on how far a bean has been roasted.Photo: freestock.ca · CC BY-SA 3.0 · Wikimedia Commons · Open source page Running costs
Energy, consumables and the cost of a year of use.
1 guides
A dose this size is roughly what a double espresso basket takes once ground.Photo: Jon Sullivan · Public domain · Wikimedia Commons · Open source page Maintenance
Intervals, parts and what they cost.
1 guides
Steaming milk by hand takes a powerful wand and a jug small enough to control the swirl.Photo: Shixart1985 · CC BY 2.0 · Wikimedia Commons · Open source page Consumables
Filters, pods, pads and their real intervals.
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A dark roast like this one shows an oily sheen, the kind of bean an espresso machine is usually dialled in for.Photo: Sage Ross · CC BY-SA 3.0 · Wikimedia Commons · Open source page Troubleshooting
Fixing it before you replace it.
0 guides