There is something special about freshly roasted coffee. The aroma when the beans come out of the roaster, the sound of cooling coffee beans, and the first look at a beautiful batch that has just finished its transformation from green coffee to roasted coffee. It is tempting to think that the sooner we brew it, the better it must be, but this is not necessarily the case.

Espresso extraction is both art and science. Discover how grind size, time, and pressure impact flavor, and learn how to avoid under- and over-extracted shots. Backed by Specialty Coffee Association research and barista science, this guide helps you master the perfect espresso every time.