About
I came to coffee through a familiar home-brewer problem: the same beans, the same equipment, and the same hands producing two different cups. The only way forward was to measure what changed: dose, yield, time, grind, water, temperature, and taste.
That is the standard I hold technical pages to. Brewing advice should name the variable it changes, the direction of the effect, and the range where the advice holds. A sentence like "grind finer" is incomplete unless the page explains what that change is meant to fix and when it stops helping.
My background is technical home brewing rather than professional cafe work. I review whether troubleshooting advice follows from the variables it names and whether source-backed claims are stated with the right limits and context.
Editorial Responsibilities
- Sour, bitter, weak, watery, burnt, and inconsistent coffee diagnostics
- Espresso shot timing, channeling, puck prep, dose, yield, and grinder review
- Pour over, French press, AeroPress, moka pot, cold brew, and drip troubleshooting
- Calculator assumptions, buyer-guide criteria, method comparison logic, and source-supported technical claims
Review Scope
Topics covered
- Coffee extraction guides
- Coffee-to-water ratio and brewing temperature guides
- Grind size guides and charts
- Water chemistry guidance
- Technique and troubleshooting sections across brew methods
- Variable, direction, and range checks on technical recommendations
Editorial Standards
Articles credited to Jason Harris follow the sourcing, correction, disclosure, and update standards described in our Editorial Policy. Readers can question a claim, report an error, or suggest a source through the Contact Page.