Every great coffee starts with curiosity.
Whether you’re learning the ropes or chasing that perfect pour, we’re here to help you make better coffee at home, one shot, one steam, one sip at a time.
Partnering with Redbrick for better coffee.
We’ve teamed up with our friends at Redbrick Coffee to make it even easier to keep your beans topped up.
Use the button below to order your favourite Redbrick blends and enjoy:
15% off all Redbrick coffee subscriptions
An exclusive 10% off your first order, just for Coffee Collective clients
That’s fresh, locally roasted coffee delivered straight to your door, and a little extra love from us to you.
Troubleshooting your home brews.
Even the best home baristas hit a snag now and then. A shot that runs too fast, milk that won’t texture quite right, or beans that taste a little off.
That’s where our Home Barista FAQs come in. Below, you’ll find practical tips, troubleshooting advice, and expert guidance to help you get the most out of your coffee setup.
Because great coffee isn’t just about the gear, it’s about knowing how to use it.
Why is my espresso shot running too fast or too slow?
The flow of your shot usually comes down to grind size and tamping pressure.
Running too quickly?
Your grind is likely too coarse. Try a finer grind and make sure you’re tamping firmly and evenly.
Barely running at all?
Your grind may be too fine or over-tamped. Loosen it slightly and check your puck prep. A well-dialled shot should flow like warm honey — steady, golden, and finished in about 25–30 seconds.
Why does my coffee taste sour or bitter?
Sour or sharp
Your shot is under-extracted (not enough contact time with water). Try a finer grind or lengthen the extraction slightly.
Bitter or hollow
Your shot is over-extracted (too much contact time). Coarsen the grind a touch or shorten the shot time.
Remember, taste is your best guide — adjust slowly and retest until you hit the sweet spot.
How do I get silky milk for lattes and cappuccinos?
Start with cold, fresh milk and a clean jug. Submerge the steam wand just below the surface to introduce air, then lower it to create a whirlpool. You’re aiming for a glossy, paint-like texture with no big bubbles. If it looks like bubble bath, you’ve gone too far. If it’s thin and flat, introduce a bit more air at the start. Practice makes perfect!
What beans should I use at home?
Freshness is key. Look for beans roasted within the last 2–4 weeks. Choose a blend for balance and consistency, or a single origin if you like exploring unique flavour notes. Store your beans in an airtight container away from light, heat, and moisture (not the fridge!).
Do I really need to weigh my coffee and water?
Yes — weighing keeps things consistent. A good starting point is a 1:2 ratio: 18g of ground coffee for a 36g espresso shot. From there, you can tweak to suit your taste. A small set of scales makes a big difference in nailing repeatable results.
Why is my crema thin or missing?
Crema depends on bean freshness, grind, and pressure. Stale beans or too coarse a grind are the main culprits. Try using freshly roasted beans, dial in your grind, and make sure your machine is properly warmed up.
How often should I clean my machine?
Ideally after ever use. Flush water through the group head after each use, wipe down the steam wand, and empty the drip tray.
Weekly, run a cleaning cycle with espresso cleaner. Every few months, descale your machine to prevent mineral build-up. A clean machine makes better coffee and lasts longer.
My steam wand isn’t working properly. What should I do?
First, check for milk build-up by soaking the tip in hot water and wiping thoroughly. If it’s still blocked, use the cleaning pin that comes with most machines. For ongoing issues, your machine may need a professional service.
What’s the best way to keep improving at home?
Practice intentionally. Change one variable at a time (grind, dose, or extraction) so you know what’s making the difference. Taste often, keep notes, and don’t be afraid to experiment. Remember — even “bad” coffees are good learning experiences.
