My Home Barista is a reference site for people who want to brew café-quality espresso at home. We cover equipment, technique, recipes, and the coffee science that ties it all together — without the affiliate-first rankings or recycled manufacturer copy that dominate most coffee sites.
Who We Are
This site was built by home espresso enthusiasts who have spent years pulling shots, steaming milk, and arguing about grinder burr geometry. Our lead contributor has been making espresso at home since 2014, has owned and tested equipment across every price tier from the Delonghi Dedica to the Profitec Pro 500, and spent time behind the bar at a specialty coffee shop to understand what separates craft espresso from passable espresso.
We are not sponsored by any equipment brand. We do not receive free products in exchange for coverage. Our recommendations reflect what we would actually buy or recommend to a friend.
What We Cover
Espresso technique and troubleshooting Step-by-step guides to pulling your first shot, dialing in grind size, understanding extraction, and fixing common problems. We explain the why, not just the what.
Equipment Honest recommendations for espresso machines, grinders, and accessories at every price point. We prioritize real-world usability over spec-sheet theater.
Coffee drinks and recipes Recipes for every espresso-based drink from americanos and cortados to cold foam, espresso martinis, and brown sugar shaken espresso. Every recipe includes exact ratios and technique notes drawn from hands-on preparation.
Brewing methods Guides to French press, AeroPress, moka pot, pour over, and cold brew — because great home coffee is not limited to espresso machines.
Coffee knowledge Explanations of the drinks, terms, and concepts that get used without explanation in most coffee shops: what a macchiato actually is, the difference between cappuccino and latte, why crema matters, arabica vs robusta.
Our Editorial Standards
We only publish what we have personally made or tested. Every recipe on this site was prepared, tasted, and adjusted by a human before it was written down. Equipment we have not personally used does not appear in our recommendations.
We show our ratios. Most coffee content on the internet treats ratios as secrets. We publish exact measurements in grams and milliliters, the way you would find in a professional barista guide, because that is the only way the information is actually useful.
We separate facts from opinions. When we describe a flavor profile, we label it as our experience. When we cite caffeine data or extraction chemistry, we source it. When the science is genuinely contested (e.g. whether dark roast has more or less caffeine than light roast), we explain the complexity rather than pretending there is a simple answer.
We update content when things change. Equipment gets discontinued. Starbucks changes its menu. Brewing techniques evolve. We review and update our guides when the information needs correction, not just when an article hits an arbitrary anniversary.
We do not use keyword stuffing, AI content farms, or copy from other sites. Every page was written with a specific reader in mind — usually someone who has just bought their first espresso machine, or who wants to understand why their shots taste sour.
Why We Built This
Most coffee content online is either written for commercial purposes (affiliate commissions) or is so detailed it assumes you already know what a “WDT tool” is. There is very little that bridges the gap: substantive, accurate information written for someone who is genuinely new to home espresso but intelligent enough to handle a real explanation.
That gap is what My Home Barista was built to fill.
If you make an espresso drink at home every day, the quality of that drink is a recurring experience. A 10-minute investment in learning the right technique or ratio pays off for years. We take that seriously.
Contact
Questions, corrections, recipe requests, or suggestions: hello@myhomebarista.com
If you find a factual error, we want to know. We will update the page and credit you if you like.