• Extraction
   The process of pulling flavor from coffee grounds using water. Too fast and it tastes sour; too slow and it turns bitter. When it’s right, it’s balanced and smooth.

• Dialing In
   What baristas do throughout the day to adjust grind size, dose, and timing so the espresso tastes the way it should. Coffee changes slightly hour to hour, so this is never “set and forget.”

• Grind Size
   How fine or coarse the coffee is ground. Espresso uses a very fine grind; pour-over is coarser. Grind size directly affects how the coffee extracts.

• Dose & Yield
   The amount of coffee used (dose) and the amount of liquid produced (yield). Getting this ratio right is what makes an espresso taste clean and balanced.

• Milk Texture
   Not just hot milk. Properly steamed milk should be glossy and smooth, with very fine bubbles. It’s what gives a latte or cappuccino that soft, velvety feel.

• Microfoam
   The silky, almost paint-like foam created when milk is steamed correctly. No big bubbles, no stiffness. Just smooth texture that blends into the coffee.

• Crema
   The golden layer on top of a fresh espresso. It comes from the oils and gases in the coffee and adds aroma and texture to the shot.

• Bloom
   In pour-over brewing, the first step where hot water hits the grounds and releases trapped gases. It looks like the coffee “puffs up” before the full brew begins.



• Freshness
   Coffee is best a few days after roasting, not immediately. Too fresh and it can taste uneven; too old and it goes flat. There’s a window where it really shines.