This is one of my favorite websites for information about the science and art behind a great cup of coffee.
This particular article goes into detail regarding the flavor profiles of an over and underextracted cup of coffee to better help you dial in your recipes. It has been immensely beneficial to my own brewing recently, and hopefully it can help yours too!
I'm installing an Astoria espresso machine in my shop today! It's an old workhorse that has seen many years but it just got refurbished by an old master.
Two more inspections and I should be a proud owner of an open coffee shop.
Few other problems to iron out but mostly good at this point.
At home I'm brewing with a Grosse stainless steel drip cone that I'm pretty happy with. How are you making your coffee?