I review the drink recipes and espresso content before publication. My job is to catch the details that only show up when someone actually makes the drink: ratios that read fine but taste wrong, steps in the wrong order, milk temperatures that scald, or instructions that assume equipment most kitchens do not have.

For coffee drinks, I care about taste, texture, workflow, and whether the explanation respects the original drink. If a page describes microfoam, fill level, dilution, crema, or drink order, that detail needs to survive practical review.