I'm looking for a good (free) resource that breaks down the various parameters and methods for espresso preparation. I was hired by a roaster to help setup their very first shop and , while I have lots of experience and training (worked for Counter Culture and Intelligentsia in their respective hometowns,) every major producer sees their method as the gospel truth and, frankly, neither method seems to cut it for their coffee.
The company is amazing and it's really exciting being on the ground floor of something like this. The roasters are two brothers from Colombia who own a farm there where they grow all the coffee they roast. That being said, it's 100% Colombian espresso which is proving to be temperamental. When I get it dialed in it's absolutely amazing but it has a very narrow window. I've basically been hired to figure this out for them and train their staff (as a manager.) I'm looking to arm myself with knowledge, any suggestions?
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