Only Espresso
A field guide for home espresso

Better shots,
fewer mysteries.

Practical guides for home espresso. Pulling shots, dialing in, milk, maintenance, and equipment. Espresso only, nothing else.

Start with the basics → Browse all guides
By topic

Find the answer to one specific question.

Six clusters cover everything we write about. Each one is a standalone field manual; you don't need to read the others to follow it.

N° 01 Pulling shots Technique, dialing in, dose / yield / time. N° 02 Milk & drinks Steaming, latte art, drink builds. N° 03 Cleaning & maintenance Backflushing, descaling, group head care. N° 04 Troubleshooting Sour shots, channeling, leaks, quirks. N° 05 Equipment guides Machines, grinders, scales, tampers. N° 06 Beans & roasts Choosing, storing, roast levels, freshness.

The latest

All guides →
01

Why does my espresso channel and how to spot it

Channeling makes shots taste sour and bitter at once. Here's how to spot it with a bottomless portafilter and fix it in order, fastest cause first.

Troubleshooting 02

Espresso ratios explained: ristretto, normale, lungo

The brew ratio is the single most important number in espresso. Here's what 1:1, 1:2, and 1:3 actually do to the cup, and when to use each.

Pulling shots 03

Espresso roast levels explained: light, medium, dark

How light, medium, and dark roasts taste, why they extract differently, and which roast level fits your gear and the drinks you actually make.

Beans & roasts 04

How to make a cappuccino at home

A real Italian-style cappuccino in 90 seconds: 36 g espresso, 5 oz of steamed whole milk at 140°F, served in a 5 to 6 oz cup.

Milk & drinks 05

How to make a flat white

A short double shot, barely-stretched milk, and a 6 oz cup. The recipe and the small set of details that separate a flat white from a small latte.

Milk & drinks

Every home espresso machine is one or two adjustments away from a great shot. Usually the grinder.