How We Test Coffee and Evaluate Equipment at CoffeeHow

At CoffeeHow, every recommendation starts with one principle: coffee comes first.

I’m Sasha Pavlovich, a professional barista and coffee educator working hands-on with coffee since 2011. My experience began in café environments and continues today through ongoing testing, tasting, and research.

This page explains exactly how coffee and equipment are evaluated on CoffeeHow – transparently and honestly.

Our Core Philosophy

We combine:

• Real café experience
• Hands-on coffee testing
• Structured evaluation criteria
• Industry research and expert analysis

Not every website that reviews coffee gear has worked behind the bar. CoffeeHow is built from that foundation.

How We Test Coffee

Coffee is where our expertise is strongest. Most coffees featured on CoffeeHow are brewed and evaluated directly.

1. Sourcing and Transparency Review

Before brewing, we examine:

• Origin and varietal information
• Processing method
• Roast level
• Roast date
• Transparency of sourcing

Clear labeling and traceability matter.

2. Controlled Brewing Process

Coffee is brewed using calibrated grinders and controlled brew variables:

• Adjusted grind size for optimal extraction
• Tested across relevant brew methods (espresso, V60, French press, AeroPress, etc.)
• Controlled brew ratios
• Dialed-in espresso shots when applicable
• Multiple brew attempts for consistency

When reviewing espresso-focused coffee, we evaluate extraction behavior, crema development, and shot stability.

3. Sensory Evaluation

Each coffee is assessed for:

• Aroma clarity
• Acidity structure
• Sweetness
• Body and texture
• Balance
• Aftertaste
• Overall coherence

Notes are based on repeated tasting rather than single-cup impressions.

4. Retesting and Seasonal Awareness

Coffee changes over time.

Where possible, we revisit coffees annually or seasonally, especially for:

• Subscription services
• Recurring roasters
• Popular blends

Freshness and batch variation matter in real-world brewing.

How We Evaluate Coffee Equipment

Equipment is evaluated using a structured, three-layer model.

Some machines are tested directly. Others are assessed using professional experience combined with structured research.

We are transparent about the difference.

Tier 1: Direct Hands-On Testing

When equipment is physically available, it is tested under real brewing conditions – not showroom demonstrations.

Based out of Rome, Italy, I have direct access to a wide range of Italian and European espresso machines, grinders, and specialty equipment. This allows for hands-on evaluation in an environment where espresso standards are taken seriously, and equipment is built for daily performance.

During direct testing, we evaluate:

• Espresso dialing-in behavior and shot repeatability
• Temperature stability across multiple consecutive extractions
• Steam power, pressure consistency, and milk texturing control
• Grinder consistency, particle distribution, and adjustment precision
• Workflow efficiency in practical daily use
• Cleaning procedures and maintenance accessibility
• Build quality, materials, and long-term durability indicators

Testing emphasizes real-world brewing – including multiple dial-in attempts, milk-based drink preparation, and routine cleaning cycles, rather than first impressions or short-term demonstrations.

Whenever possible, equipment is assessed across different roast styles and brew variables to evaluate flexibility and performance range.

Tier 2: Professional Context Evaluation

With over a decade of café experience, certain specifications immediately indicate performance characteristics.

For example:

• Boiler type and size
• Heat exchange vs. dual boiler systems
• Pump design
• Burr size and geometry
• Thermal management systems

Professional barista experience allows evaluation of how these elements perform in practice – even before physical testing.

This is not guesswork; it’s applied industry knowledge.

Tier 3: Structured Expert Research

When equipment is not physically tested in-house, evaluation includes:

• Cross-analysis of long-term professional reviews
• Reliability reports
• Performance testing data from trusted experts
• Verified user experience patterns
• Manufacturer technical documentation

We do not repeat advertising claims.

We compare sources, identify consensus, and highlight recurring strengths or weaknesses.

Whenever possible, we clearly indicate whether a product was personally tested or evaluated through structured research.

Evaluation Criteria by Category

Espresso Machines

• Temperature stability
• Pressure consistency
• Steam performance
• Ease of dialing in
• Build quality
• Maintenance accessibility
• Skill level suitability
• Price-to-performance ratio

Coffee Grinders

• Burr type and size
• Grind consistency
• Adjustment precision
• Retention
• Noise level
• Build quality
• Value relative to performance

Coffee Beans

• Transparency and sourcing clarity
• Roast consistency
• Sensory quality
• Brew method compatibility
• Price-to-quality ratio

Independence and Transparency

CoffeeHow is reader-supported.

Some products are purchased independently.
Some are provided by brands for review.

We may earn a commission through affiliate links if you choose to buy through our links. This does not influence our evaluation criteria or conclusions.

We do not sell positive reviews.

If a product does not meet expectations, we say so.

Continuous Learning and Updates

Coffee is constantly evolving, and so are our standards.

We continuously:

• Re-test equipment and coffees
• Update rankings and recommendations
• Refine our evaluation criteria
• Integrate new brewing knowledge and industry research

Operating from Rome, Italy, provides direct access to a broad range of Italian and European espresso equipment – including traditional machines, modern prosumer systems, and specialty grinders. This strengthens our hands-on testing capabilities, particularly in espresso-focused evaluations.

Rome also offers strong access to global specialty coffee. Many leading roasters distribute within Europe, and most international coffees can be sourced or shipped reliably for testing. This allows us to evaluate beans from different origins, roast styles, and processing methods under consistent brewing conditions.

As equipment and coffee evolve, our testing depth evolves with them.

Our Commitment

CoffeeHow is built on real coffee experience.

We aim to provide:

• Practical, usable advice
• Clear explanations
• Honest assessments
• Coffee-first recommendations

Whether you’re dialing in your first espresso shot or refining your home setup, our goal is simple:

Help you brew better coffee with confidence.