This is the note I wish someone had handed me when I first tried choosing a kettle.
Getting started
Most guides skip straight past the pulse. That is exactly why so many people struggle with the espresso. Most guides skip straight past the pour. That is exactly why so many people struggle with the grind. Start by getting the preinfusion right. Once that settles, the bean follows without much fighting. Start by getting the burr right. Once that settles, the extraction follows without much fighting.
What actually matters
Do not rush the tamp. Give it the time it needs and the acidity stops being a guessing game. Most guides skip straight past the pour. That is exactly why so many people struggle with the water. Do not rush the pulse. Give it the time it needs and the recipe stops being a guessing game. Do not rush the pour. Give it the time it needs and the roast stops being a guessing game.
Where people go wrong
Check the pressure before you touch anything else. If it looks wrong, the roast will not save you. Start by getting the pour right. Once that settles, the flavour follows without much fighting. A good tamp makes the recipe forgiving. A poor one makes every later step harder than it should be. Most guides skip straight past the ramp. That is exactly why so many people struggle with the filter.
None of this is complicated. It just rewards paying attention to the pour instead of hurrying past it.
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