The Cremavo Course

Included with every kit. Three stages, fifteen lessons — the exact path from "my espresso is bitter and I don't know why" to pouring a rosetta. Each lesson is 3–5 minutes of reading with one drill to do at your machine. Video versions are coming; the method below is complete on its own.

How to use this course

• One lesson per morning. Each ends with a drill on your machine. Doing beats reading.
• Don't skip Stage 1. About 80% of "bad espresso" is puck preparation, not beans, and not your machine.
• Change one thing at a time. The single most scientific habit in coffee: one variable per shot, taste, then decide.

The three stages

Stage 1 — First Shot

Why shots taste sour and bitter at once, and the 60-second prep routine (WDT, dosing, leveling, tamping) that fixes the #1 cause: channeling. Pairs with the First Shot Kit.

Stage 2 — Dial In

The dose–yield–time recipe, weighing like a barista, what the tamper click means, and the 3-shot method to dial in any new bag. Pairs with the Dial In Kit.

Stage 3 — Full Bar

Milk science, real microfoam, your first heart and rosetta, and keeping the bar clean. Pairs with the Full Bar Kit.

Questions while you practice? Email info@cremavo.com — we read everything.