A reference that checks espresso's numbers against their sources

This is a reference work rather than a blog. Articles are organised by subject rather than by date, they are revised in place as better sources appear, and each one states in a single sentence what it adds that a reader could not get from the existing top search results. That sentence appears at the top of the article, and if the article does not deliver it, it does not publish.

What is not here is as deliberate as what is. No gear rankings or buying guides, no tasting notes, no brewing methods other than pressurised extraction, and no health claims about coffee. No article claims a measurement that was not actually made and documented. Where the available sources are commercial retailers repeating each other, the site records that the point is undocumented instead of narrating the story as history.

The editorial standards set out which class of source is allowed to carry which kind of claim, and what an article has to clear before it appears here at all.

The calculators convert the two things worth recomputing rather than remembering: extraction yield from dose, beverage mass and a refractometer reading, and what a weighed salt concentrate actually produces once diluted. Both show their working, and neither prints a target, for the same reason the articles do not repeat figures they cannot source.