Here is part one of a two-part series on all things espresso!

As much as I love teaching milk and latte art, I love teaching espresso about 3x as much. So, even if you are brushed up on your espresso knowledge, go ahead and give this series a view! There may be some things you didn't consider before!

This series will serve as an exhaustive look at the foundations of espresso and how to dial in!

0:00 - Introduction
1:27 - What Is Espresso?
3:24 - How Does Espresso Extraction Work?
9:20 - What are Fines/Fines Migration
12:38 - 6 Variables of Extraction
19:23 - Components and Concentration of Extraction Over Time
22:50 - What is Channeling?
26:12 - Conclusion and Important Review

As always, drop a comment with a question!

Initial cut for part one was over 45 min, so I cut a lot out!

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