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Virtual Espresso Shot Troubleshooting


All the gear, but no idea? Maybe you do know what you should be doing, but for some unknown reason, the coffee you're brewing at home just isn't tasting right?... We'd love to try and help. Arrange a one-on-one zoom session with our barista trainers to troubleshoot your brew. 

As we all spend more time at home, and less time at our favourite cafes, we're receiving a lot of SOS requests. There's only so much we achieve via email, which is why we've come up with an alternative solution. Our trainers will be able to evaluate your equipment, process and your feedback to best analyse and address the many variables at play, and hopefully with some adjustment, move you in the right direction towards a tastier cup of coffee.

We will require you to have the following for the session.

  • Semi-automatic Espresso Machines – traditional espresso machines that come equipped with portafilter(s) and steam wand and the ability to control the duration of the brewing process
  • Weighing Scale – as a means of quantifying dose and liquid espresso during the dialling process
  • Espresso Grinder – good coffee stems from freshly ground coffee

We highly recommend that you have your set-up ready for the session so that you can brew along and have a more immersive experience.

Grind size is arguably the most significant brew variable in espresso making for a myriad of reasons, and you will need a grinder to be able to tweak it till you achieve the right one. Coffees that are ground for espresso simply assumes a generic one-grind size-fits-all scenario; however, this is never the case in coffee brewing. We will be more than happy to lend a helping hand in other ways, however, with grind size ruled out of the equation, it is important for you to note that the coffee’s flavour potential will be limited.

It is a combination of well-frothed milk and proper pouring techniques, both of which require demonstration and trainer supervision. A virtual session limits the learning as we will not be able to cover the technical aspects of milk frothing and free pouring. Join us for a class at the CMCR Academy when we resume if you would like to learn more!