espresso

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-08-07

Final complete day: 2026-08-07. Attention was 1.7% — this entity appeared in 12 of 723 analyzed posts/comments in the seven days ending that day (13 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-08-07 01:27 UTCComment

   Try finding a sugar cane/ethyl acetate decaf. In my opinion, it is the best decafination process. It makes good cold brew, pulls excellent espresso shots, and great filter coffee too, so long as it’s roasted well.

2. 2026-08-05 16:54 UTCComment

   Im gonna reply to you because I dont feel like you are a bot. Hoping that you really are not. Yes. Resting the beans after roasting makes a huge difference. CO2 is your enemy here and it can inhibit the extraction of the other flavour and aromatic compounds that needs to go into your cup during brewing. This proof is seen well in espresso extraction. There is no "universal" standard on how long you need to rest the coffees but in general, a light roast needs a longer resting period (4-5 weeks) before it reaches what we call "peakness". In which sure there are still few CO2 gasses coming out of the coffee during the bloom phase but it is not enough to prevent extraction of the good stuff you need to get like sweetness, florality, those berry notes, etc. On the other hand, medium roast needs like 2-4 weeks. While dark roast needs 1-2 weeks of resting times. There are tons of articles about this online too already made by industry experts and as well as some readily available academic research.

3. 2026-08-04 05:18 UTCComment

   I drink a lot of decaf and I’ve found that the more concentrated the brew, the better it tastes. Immersion (Clever dripper, french press, Aeropress) is better than pourover, moka pot is better than immersion, espresso is better than moka pot. I’ve found I like a decaf cappuccino the most out of all decaf preparations.

4. 2026-08-03 12:51 UTCComment

   I won a gold medal by submitting a decaf Ethiopian in the espresso category rather than the decaf category, so you just have to find the right coffee by the right roaster. It might take you a minute but there is good decaf out there to be drank. Most roasters just don't prioritize it "*because it's decaf*" and not a large enough share of their sales.

5. 2026-08-02 18:27 UTCComment

   1:1 is a ristretto ratio (aka a more concentrated espresso). I dont even know how you got a liquid out of a 1:1. Or wait is your interpretation of 1:1 means 1 tbsp for 1 cup? Thats not how ratio works though. Both variable should be the same unit. So in your case we need to convert everything to metric measurements which will be grams. Always measure in grams. Now in your concern, a typical ratio for a drip coffee (this is not necessarily a standard but more of a starting point) is a 1:15. So for every gram of beans you have you need 15g of water. Now to do a one cup, which typically is 220g you will be needing 15g of coffee. Now that you got that. If your coffee tasted weak for you, lower your ratio to like 1:12. If you needed more coffee to drink, just up the amount of coffee beans you need like 20g or more then multiply it to the base of your ratio to get the water you need. If you dont have a scale, a typical tablespoon is around 12-15g of coffee powder. In your brewer, if a cup needs 150g of water, you will likely need 10g or 2 teaspoon of coffee. So an 8cup pot would likely need 80g or 16 teaspoon or 5-6 tablespoon My last concern is are you grinding your own beans? Because thats where the issue will go if you will brew one cup. Need to adjust the grind for lower cups