A field notebook
for espresso.
Coffee Notes Lab is an ongoing experiment — tasting espresso across the world and pulling shots at home. Cappuccino, flat white, cortado. No cold brew. No pour over. Just espresso, documented in photo & film.
- Method
- Espresso
- Range
- Worldwide
- Format
- Photo · Film
Not a brand yet. A notebook — kept in public, one shot at a time, for the love of a well-pulled espresso.
Espresso, exclusively
One method, studied properly. No cold brew, no pour over — just the discipline of a good shot and what you build on it.
Everywhere it's poured
From tiny bars in Italy to roasters across the world. Each cup is a specimen: where, how, and how it tasted.
Always documented
Photo and film for every step — the café, the pull, the pour at home. The notebook lives on Instagram.
The line-up
Everything on the bar is espresso-based. Ratios are a starting point — the real recipe is dialed by taste.
The pull,
step by step
The same routine, repeated until it's second nature. Every cup at home follows four moves — dose, extract, texture, pour.
Dose & grind
18 g in, dialed by taste — not by anyone else's numbers.
Extract
25–30 seconds. Watch the crema flow, then trust the scale.
Texture
Stretch, then whirlpool. Milk like wet paint — zero bubbles.
Pour
Low and slow to set the base, rise to draw the pattern.
A running list of where the beans come from — and where the next cup might be tasted.
Follow every
shot pulled.
New cups, new cities, and the process at home — posted as they happen. No newsletter, no fuss. Just the feed.