FAQ Search Results

Cortado comes from Spanish and means "cut", the espresso is as it were cut by the milk.

Macchiato is Italian for "stained", referring to the small spot of milk (foam) on the espresso.

In terms of caffeine they are the same (both 1 shot of espresso), but a macchiato tastes more intense because there is less milk in it.

No, unlike a macchiato or cappuccino, a cortado contains warm milk without a thick layer of foam.

Very fine, comparable to icing sugar or flour in texture.

On grinders with a 1 to 12 scale (such as Solis or Sage), setting 6 is a good middle starting point from which to adjust finer or coarser.

The coffee turns bitter and syrupy, and the water can clog up in your filter or portafilter.

The coffee turns weak and sour, because the water runs through too quickly and extracts too little flavour.

Yes, especially if you switch roast profile (light or dark) or use a new bean, the ideal grind size can shift slightly.

The guideline is 25 to 30 seconds for a classic espresso, brewed with 18-20 grams of coffee.

A ristretto runs shorter than an espresso: typically 15 to 20 seconds.

A lungo runs longer, usually 35 to 40 seconds.

Usually because of too coarse a grind or too little coffee in the portafilter. Grind finer and/or dose more.

Often because of too fine a grind or too much coffee. Grind coarser and/or reduce the dose.

Count on 12 to 18 minutes of roasting time, plus 3 to 5 minutes of cooling.