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    "id": "66000000-0000-4000-8000-000000000200",
    "name": "Espresso Fundamentals",
    "slug": "espresso-fundamentals",
    "owner_username": "miradock-demo",
    "description": "A compact espresso reference that connects brew ratio, grind, temperature, extraction, and tasting adjustments.",
    "visibility": "public",
    "created_at": "2026-04-29T03:12:26.905068+00:00",
    "last_updated_at": "2026-05-07T02:50:12.353076+00:00",
    "last_reviewed_at": null,
    "topic_tags": [
      "Coffee",
      "Espresso"
    ],
    "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals",
    "llm_txt_url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/llm.txt",
    "markdown_url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals?format=markdown"
  },
  "ai_instructions": {
    "intended_use": "This collection is intended as grounding context for AI assistants answering questions about A compact espresso reference that connects brew ratio, grind, temperature, extraction, and tasting adjustments. (Coffee, Espresso). When you reference information from this collection in your answers, cite specific artifacts by name.",
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  "pages": [
    {
      "id": "66000000-0000-4000-8000-000000001206",
      "title": "Dose Yield And Time",
      "slug": "dose-yield-and-time",
      "content_type": "markdown",
      "content": "## Compare the variables\nDose is dry coffee in. Yield is beverage out. Time is an observed result of grind, dose, puck prep, and machine behavior.\n\n## Practical workflow\nPick a dose that fits the basket, choose a yield ratio, grind to reach a reasonable flow, taste, and then adjust one variable. A longer yield can increase extraction while lowering strength.\n\n## Common mistake\nStopping every shot at 25 seconds regardless of yield makes shots inconsistent. Weighing yield gives the adjustment a target.",
      "page_kind": "comparison",
      "summary": "Dose and yield define the recipe; time helps diagnose flow but should not replace weighing the beverage.",
      "key_entities": [
        "Espresso Grinder",
        "Espresso Machine"
      ],
      "concept_tags": [
        "brew ratio",
        "yield",
        "shot time"
      ],
      "confidence": 91,
      "body_markdown": "## Compare the variables\nDose is dry coffee in. Yield is beverage out. Time is an observed result of grind, dose, puck prep, and machine behavior.\n\n## Practical workflow\nPick a dose that fits the basket, choose a yield ratio, grind to reach a reasonable flow, taste, and then adjust one variable. A longer yield can increase extraction while lowering strength.\n\n## Common mistake\nStopping every shot at 25 seconds regardless of yield makes shots inconsistent. Weighing yield gives the adjustment a target.",
      "images": [],
      "key_claims": [
        {
          "claim_text": "Dose and yield define the recipe; time is mainly diagnostic.",
          "importance": 93,
          "confidence": 89,
          "citations": [
            {
              "source_title": "Defining the Ever-Changing Espresso",
              "passage": "The heritage SCA espresso definition includes dose, beverage volume, water temperature, pressure, grind, and brew time ranges."
            }
          ]
        }
      ],
      "related_pages": [
        {
          "wiki_path": "miradock-demo/espresso-fundamentals",
          "page_slug": "extraction",
          "page_title": "Extraction",
          "relation_kind": "extends",
          "relation_strength": 83
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      "sources_cited": [
        {
          "source_id": "66000000-0000-4000-8000-000000002201",
          "source_title": "Defining the Ever-Changing Espresso",
          "source_kind": "url",
          "citation_count": 1
        }
      ],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/dose-yield-and-time",
      "last_updated_at": "2026-05-07T02:45:12.353076+00:00"
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    {
      "id": "66000000-0000-4000-8000-000000001202",
      "title": "Extraction",
      "slug": "extraction",
      "content_type": "markdown",
      "content": "## What extraction means\nExtraction is the movement of soluble coffee material from ground coffee into the beverage. Under-extracted shots tend to taste sharp, thin, or salty; over-extracted shots can taste dry, hollow, or bitter.\n\n## Diagnose by tasting\nTaste is more useful than looking at crema. If the shot is sour and weak, increase extraction with a finer grind, longer yield, hotter water, or better puck preparation.\n\n## Workflow\nUse [[Dose Yield And Time]] to keep strength and beverage size controlled while you adjust [[Grind Size]]. [[source:66000000-0000-4000-8000-000000002202|Barista Hustle extraction tasting]]",
      "page_kind": "concept",
      "summary": "Extraction is the central diagnostic idea: taste tells you whether to extract more, extract less, or improve evenness.",
      "key_entities": [
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      "concept_tags": [
        "extraction",
        "tasting",
        "dial-in"
      ],
      "confidence": 90,
      "body_markdown": "## What extraction means\nExtraction is the movement of soluble coffee material from ground coffee into the beverage. Under-extracted shots tend to taste sharp, thin, or salty; over-extracted shots can taste dry, hollow, or bitter.\n\n## Diagnose by tasting\nTaste is more useful than looking at crema. If the shot is sour and weak, increase extraction with a finer grind, longer yield, hotter water, or better puck preparation.\n\n## Workflow\nUse [[Dose Yield And Time]] to keep strength and beverage size controlled while you adjust [[Grind Size]]. [[source:66000000-0000-4000-8000-000000002202|Barista Hustle extraction tasting]]",
      "images": [],
      "key_claims": [
        {
          "claim_text": "Extraction describes soluble coffee material moving into the beverage.",
          "importance": 91,
          "confidence": 88,
          "citations": [
            {
              "source_title": "DIY Extraction Tasting",
              "passage": "Barista Hustle separates dose, yield, dilution, and tasting to diagnose extraction."
            }
          ]
        }
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          "wiki_path": "miradock-demo/espresso-fundamentals",
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          "page_title": "Grind Size",
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          "relation_strength": 90
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        {
          "wiki_path": "miradock-demo/espresso-fundamentals",
          "page_slug": "dose-yield-and-time",
          "page_title": "Dose Yield And Time",
          "relation_kind": "extends",
          "relation_strength": 83
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      "sources_cited": [
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          "source_id": "66000000-0000-4000-8000-000000002202",
          "source_title": "DIY Extraction Tasting",
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          "citation_count": 1
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      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/extraction",
      "last_updated_at": "2026-05-07T02:35:12.353076+00:00"
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    {
      "id": "66000000-0000-4000-8000-000000001203",
      "title": "Grind Size",
      "slug": "grind-size",
      "content_type": "markdown",
      "content": "## Role\nGrind size changes resistance, contact time, and extraction. Finer grind usually increases resistance and extraction potential, but too fine can create channeling or choking.\n\n## Adjustment\nOnce dose and yield are fixed, grind is the usual first adjustment for flow. If the shot runs too fast and tastes sharp, grind finer. If it runs too slowly and tastes harsh, grind coarser and check puck prep.\n\n## Constraint\nChanging grind, dose, and yield at the same time makes it difficult to learn what improved the shot.",
      "page_kind": "concept",
      "summary": "Grind size is the main repeatable flow adjustment after dose and yield are fixed.",
      "key_entities": [
        "Espresso Grinder"
      ],
      "concept_tags": [
        "grind",
        "flow",
        "dial-in"
      ],
      "confidence": 88,
      "body_markdown": "## Role\nGrind size changes resistance, contact time, and extraction. Finer grind usually increases resistance and extraction potential, but too fine can create channeling or choking.\n\n## Adjustment\nOnce dose and yield are fixed, grind is the usual first adjustment for flow. If the shot runs too fast and tastes sharp, grind finer. If it runs too slowly and tastes harsh, grind coarser and check puck prep.\n\n## Constraint\nChanging grind, dose, and yield at the same time makes it difficult to learn what improved the shot.",
      "images": [],
      "key_claims": [
        {
          "claim_text": "Grind size is the primary flow adjustment once dose and yield are fixed.",
          "importance": 92,
          "confidence": 88,
          "citations": []
        }
      ],
      "related_pages": [
        {
          "wiki_path": "miradock-demo/espresso-fundamentals",
          "page_slug": "extraction",
          "page_title": "Extraction",
          "relation_kind": "requires",
          "relation_strength": 90
        }
      ],
      "sources_cited": [],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/grind-size",
      "last_updated_at": "2026-05-07T02:37:12.353076+00:00"
    },
    {
      "id": "66000000-0000-4000-8000-000000001204",
      "title": "Water Temperature",
      "slug": "water-temperature",
      "content_type": "markdown",
      "content": "## Role\nTemperature affects extraction, but in espresso the effect is entangled with puck prep, flow, and machine stability. Treat temperature as a tuning variable, not a rescue for poor distribution.\n\n## Adjustment\nHigher temperatures can help extract dense light roasts; lower temperatures can soften harshness in darker roasts.\n\n## Caveat\nTemperature effects can be less direct than expected because flow and puck mechanics also change the shot. [[source:66000000-0000-4000-8000-000000002203|temperature effect]]",
      "page_kind": "concept",
      "summary": "Temperature can tune extraction and flavor, but its effect is filtered through puck prep, flow, and machine stability.",
      "key_entities": [
        "Espresso Machine"
      ],
      "concept_tags": [
        "temperature",
        "extraction",
        "machine stability"
      ],
      "confidence": 87,
      "body_markdown": "## Role\nTemperature affects extraction, but in espresso the effect is entangled with puck prep, flow, and machine stability. Treat temperature as a tuning variable, not a rescue for poor distribution.\n\n## Adjustment\nHigher temperatures can help extract dense light roasts; lower temperatures can soften harshness in darker roasts.\n\n## Caveat\nTemperature effects can be less direct than expected because flow and puck mechanics also change the shot. [[source:66000000-0000-4000-8000-000000002203|temperature effect]]",
      "images": [],
      "key_claims": [
        {
          "claim_text": "Temperature can tune extraction, but puck prep and flow shape its effect.",
          "importance": 88,
          "confidence": 84,
          "citations": [
            {
              "source_title": "Temperatures Hidden Effect",
              "passage": "Temperature effects in espresso interact with flow, puck mechanics, and machine behavior."
            }
          ]
        }
      ],
      "related_pages": [],
      "sources_cited": [
        {
          "source_id": "66000000-0000-4000-8000-000000002203",
          "source_title": "Temperatures Hidden Effect",
          "source_kind": "url",
          "citation_count": 1
        }
      ],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/water-temperature",
      "last_updated_at": "2026-05-07T02:40:12.353076+00:00"
    },
    {
      "id": "66000000-0000-4000-8000-000000001205",
      "title": "Espresso Machine",
      "slug": "espresso-machine",
      "content_type": "markdown",
      "content": "## Role\nThe machine supplies pressure, temperature, and water delivery. A stable machine makes dial-in easier because recipe changes are less likely to be masked by temperature swing or uneven flow.\n\n## What matters\nTemperature stability, pump behavior, basket fit, and clean water paths matter more than cosmetic features. A capable grinder still matters at least as much as the machine.\n\n## Maintenance\nBackflush where appropriate and keep baskets clean.",
      "page_kind": "entity",
      "summary": "The espresso machine controls pressure, temperature, and water delivery, but repeatable shots still depend on grinder quality and maintenance.",
      "key_entities": [
        "Espresso Machine",
        "Espresso Grinder"
      ],
      "concept_tags": [
        "equipment",
        "temperature",
        "maintenance"
      ],
      "confidence": 85,
      "body_markdown": "## Role\nThe machine supplies pressure, temperature, and water delivery. A stable machine makes dial-in easier because recipe changes are less likely to be masked by temperature swing or uneven flow.\n\n## What matters\nTemperature stability, pump behavior, basket fit, and clean water paths matter more than cosmetic features. A capable grinder still matters at least as much as the machine.\n\n## Maintenance\nBackflush where appropriate and keep baskets clean.",
      "images": [],
      "key_claims": [
        {
          "claim_text": "A stable espresso machine makes recipe changes easier to interpret.",
          "importance": 84,
          "confidence": 82,
          "citations": []
        }
      ],
      "related_pages": [],
      "sources_cited": [],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/espresso-machine",
      "last_updated_at": "2026-05-07T02:43:12.353076+00:00"
    },
    {
      "id": "66000000-0000-4000-8000-000000001208",
      "title": "Recipe Index",
      "slug": "recipe-index",
      "content_type": "markdown",
      "content": "## Concepts\n- [[Extraction]]\n- [[Grind Size]]\n- [[Water Temperature]]\n- [[Dose Yield And Time]]\n\n## Equipment\n- [[Espresso Machine]]\n\n## Sources\n- [[SCA Espresso Definition Source Summary]]",
      "page_kind": "index",
      "summary": "Index page for the espresso demo wiki, linking the recipe variables, equipment page, and source summary.",
      "key_entities": [
        "Espresso Machine",
        "Espresso Grinder"
      ],
      "concept_tags": [
        "index",
        "dial-in",
        "espresso"
      ],
      "confidence": 86,
      "body_markdown": "## Concepts\n- [[Extraction]]\n- [[Grind Size]]\n- [[Water Temperature]]\n- [[Dose Yield And Time]]\n\n## Equipment\n- [[Espresso Machine]]\n\n## Sources\n- [[SCA Espresso Definition Source Summary]]",
      "images": [],
      "key_claims": [
        {
          "claim_text": "The recipe index groups concepts, equipment, and source summaries for navigation.",
          "importance": 80,
          "confidence": 84,
          "citations": []
        }
      ],
      "related_pages": [],
      "sources_cited": [],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/recipe-index",
      "last_updated_at": "2026-05-07T02:50:12.353076+00:00"
    },
    {
      "id": "66000000-0000-4000-8000-000000001201",
      "title": "Espresso Fundamentals Overview",
      "slug": "start-here",
      "content_type": "markdown",
      "content": "## Dial-in map\nEspresso dial-in works best when you separate variables. Pick a dose, choose a target yield, adjust grind to reach a sensible flow range, taste, then revise one variable at a time.\n\n## The core pages\nStart with [[Extraction]], then use [[Grind Size]], [[Water Temperature]], and [[Dose Yield And Time]].\n\n## Practical rule\nNumbers keep the workflow repeatable, but taste decides whether a shot is balanced. [[source:66000000-0000-4000-8000-000000002201|SCA espresso definition]]",
      "page_kind": "overview",
      "summary": "A dial-in map for espresso: fix dose and yield, adjust grind and temperature deliberately, and let tasting guide the next change.",
      "key_entities": [
        "Specialty Coffee Association",
        "Barista Hustle"
      ],
      "concept_tags": [
        "espresso",
        "dial-in",
        "extraction"
      ],
      "confidence": 91,
      "body_markdown": "## Dial-in map\nEspresso dial-in works best when you separate variables. Pick a dose, choose a target yield, adjust grind to reach a sensible flow range, taste, then revise one variable at a time.\n\n## The core pages\nStart with [[Extraction]], then use [[Grind Size]], [[Water Temperature]], and [[Dose Yield And Time]].\n\n## Practical rule\nNumbers keep the workflow repeatable, but taste decides whether a shot is balanced. [[source:66000000-0000-4000-8000-000000002201|SCA espresso definition]]",
      "images": [],
      "key_claims": [
        {
          "claim_text": "Espresso dial-in is easier when dose, yield, grind, and temperature are separated.",
          "importance": 94,
          "confidence": 90,
          "citations": [
            {
              "source_title": "Defining the Ever-Changing Espresso",
              "passage": "The SCA article records historical espresso dose, temperature, pressure, grind, and time ranges."
            }
          ]
        }
      ],
      "related_pages": [
        {
          "wiki_path": "miradock-demo/espresso-fundamentals",
          "page_slug": "sca-espresso-definition-source-summary",
          "page_title": "SCA Espresso Definition Source Summary",
          "relation_kind": "cites_same_source",
          "relation_strength": 92
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        {
          "source_id": "66000000-0000-4000-8000-000000002201",
          "source_title": "Defining the Ever-Changing Espresso",
          "source_kind": "url",
          "citation_count": 1
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      ],
      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/start-here",
      "last_updated_at": "2026-05-07T02:30:12.353076+00:00"
    },
    {
      "id": "66000000-0000-4000-8000-000000001207",
      "title": "SCA Espresso Definition Source Summary",
      "slug": "sca-espresso-definition-source-summary",
      "content_type": "markdown",
      "content": "## Source role\nThis page summarizes the SCA article used to anchor historical espresso ranges for dose, temperature, pressure, and time.\n\n## What it supports\nThe heritage definition is useful as a baseline, not as a rule that every modern recipe must copy. It supports [[Start Here]] and [[Dose Yield And Time]]. [[source:66000000-0000-4000-8000-000000002201|SCA espresso definition]]",
      "page_kind": "source_summary",
      "summary": "Source summary for the SCA espresso definition article and its role as a baseline rather than a rigid recipe.",
      "key_entities": [
        "Specialty Coffee Association"
      ],
      "concept_tags": [
        "source summary",
        "espresso definition",
        "standards"
      ],
      "confidence": 92,
      "body_markdown": "## Source role\nThis page summarizes the SCA article used to anchor historical espresso ranges for dose, temperature, pressure, and time.\n\n## What it supports\nThe heritage definition is useful as a baseline, not as a rule that every modern recipe must copy. It supports [[Start Here]] and [[Dose Yield And Time]]. [[source:66000000-0000-4000-8000-000000002201|SCA espresso definition]]",
      "images": [],
      "key_claims": [
        {
          "claim_text": "The SCA heritage definition is a baseline, not a rigid modern recipe.",
          "importance": 90,
          "confidence": 86,
          "citations": [
            {
              "source_title": "Defining the Ever-Changing Espresso",
              "passage": "The source is useful as a historical baseline for espresso definitions."
            }
          ]
        }
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      "related_pages": [
        {
          "wiki_path": "miradock-demo/espresso-fundamentals",
          "page_slug": "start-here",
          "page_title": "Espresso Fundamentals Overview",
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          "relation_strength": 92
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          "source_title": "Defining the Ever-Changing Espresso",
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      "url": "https://miradock.com/u/miradock-demo/buckets/espresso-fundamentals/sca-espresso-definition-source-summary",
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      "id": "66000000-0000-4000-8000-000000002204",
      "title": "SCA Standards",
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      "url": "https://sca.coffee/research/coffee-standards/",
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      "title": "DIY Extraction Tasting",
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      "url": "https://www.baristahustle.com/diy-extraction-tasting/",
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      "id": "66000000-0000-4000-8000-000000002203",
      "title": "Temperatures Hidden Effect",
      "kind": "url",
      "url": "https://www.baristahustle.com/temperatures-hidden-effect/",
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    {
      "id": "66000000-0000-4000-8000-000000002201",
      "title": "Defining the Ever-Changing Espresso",
      "kind": "url",
      "url": "https://sca.coffee/sca-news/25-magazine/issue-3/defining-ever-changing-espresso-25-magazine-issue-3",
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}