DashboardLesson 02 / 6
00:0030m
The Art of Espresso
The Science of the Grind
30mLesson 02
Particle size distribution, burr geometry, and retention. Why the grinder matters more than you think and how to keep it calibrated shift after shift.
From Chef Rosie
Take your time with this lesson. The principles compound — return to it after a week of practice and the subtleties will surface on their own.
Up next · Lesson 03
Dose, Yield, and Time
The three variables that define every espresso shot. Learn to measure, record, and adjust each one to reach your target extraction percentage.
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