Background

6 years as a barista at specialty roasters in NYC, 2 years as café manager at a Brooklyn micro-roaster. I’ve dialed in more than 200 espresso machines and seen the same dozen failure modes over and over.

Current setup

Rancilio Silvia Pro (modded with PID), Eureka Mignon Specialita grinder, Rocket Appartamento as my “second” machine. Yes, my counter is full.

Daily habits

4-5 doubles a day. Black, no exceptions. Cold brew during summer heat waves.

Topics I cover

• Espresso machines (entry to prosumer)
• Grinder dial-in
• Milk steaming technique
• Café operations & maintenance

Need to reach out? Drop a note via our contact page and mention my name.