New Year, New You — Better Coffee Starts at Home

Every January comes with a familiar feeling: a clean slate. New habits, better routines, small changes that add up over time. We set intentions to move more, eat better, slow down—and often, to be a little more intentional about the things we already do every day.

Like making coffee. If one of your New Year’s resolutions is making better coffee at home, you’re not alone. And the good news? You don’t need a new espresso machine, a dozen accessories, or barista-level skills to make a noticeable difference. Sometimes, one small upgrade is enough.

If you’ve ever wondered why one shot tastes incredible and the next one falls flat, the problem is rarely your espresso machine or the quality of your beans. More often than not, it comes down to how the coffee grounds are distributed in the portafilter.

When the coffee bed is uneven, water naturally finds the weakest points and rushes through them. This phenomenon, known as channeling, leads to shots that can taste sour, bitter, or simply unbalanced. Even when you follow the same recipe, grind size, and dose, these inconsistencies can creep in—especially in home setups where distribution is often an afterthought.

IRIS: A Small Tool That Makes a Big Difference

We designed IRIS to remove that inconsistency without adding complexity. By gently breaking up clumps and evenly distributing the coffee grounds before tamping, IRIS helps create a uniform coffee bed every time. The grounds settle naturally, without being compacted prematurely, giving water a clear and even path through the puck.

The result is a more balanced extraction, better flavour clarity, and shots you can reliably repeat. IRIS fits seamlessly into your workflow, without a learning curve, extra mess, or added effort—just a calmer, more controlled start to every shot.

New Year, New You (even with the same Espresso Machine)

One of the most satisfying parts of improving your espresso routine is realizing you don’t need to replace what you already own. IRIS works just as well (if not best) with entry-level home machines as it does with more advanced prosumer setups, and it’s equally effective for single and double shot baskets.

Rather than chasing perfection through constant upgrades, IRIS focuses on eliminating the variables that make espresso frustrating in the first place. It helps you get the most out of the equipment you already own and trust.

A Resolution You’ll Notice Every Morning

Some resolutions live on paper, others in your calendar. This one lives in your cup. Better coffee doesn’t just taste better—it changes how your mornings feel. It turns a rushed routine into a moment of focus, a habit into a ritual, and a daily task into something you genuinely look forward to.

If this year is about doing small things better and more consistently, starting with your coffee is an easy win. IRIS will take care of the details—so you can enjoy the result, one shot at a time. Are you ready to shake things up this year?

Make Making Better Coffee Your New Years Resolution

Our guide to understanding espresso, its history, and the full world of drinks you can create at home

Your portafilter machine isn’t just a tool for making strong coffee — it’s a gateway into an entire menu of espresso-based drinks. At the centre of all of them is the espresso shot itself. Once you understand what espresso really is, how it’s made, and how it evolved, the rest of the drink family becomes wonderfully intuitive.

Espresso - It all starts with a small dose of concentrated coffee

In its most widely accepted definition, "Espresso" is a small, concentrated coffee, extracted by forcing hot water through a compacted bed of finely ground coffee at high pressure. The water is typically around 88C to 96C degrees, the pressure sits at roughly 9bars, and the brewing process lasts no more than 30 seconds. This short burst of pressure produces a 40ml shot that is thick, aromatic, and crowned with a golden layer of crema. Espresso is unique because it extracts an enormous amount of flavour in a very small amount of time, capturing oils, aromatics, and dissolved solids that other brewing methods never touch. When it’s well made, the result is a beautifully layered flavour experience — sweet, vibrant, structured, and full of texture.

The story of espresso stretches back to Italy in the early twentieth century. Before espresso machines existed, coffee was brewed slowly on stovetops or in percolators. The idea of a “pressurised” coffee came from Angelo Moriondo in the late 1800s, but it wasn’t until Luigi Bezzera refined the mechanics in 1901 that espresso began to resemble the style we know today. The real breakthrough came in 1947, when Achille Gaggia introduced lever-operated machines capable of much higher pressure. This innovation created crema — the silky foam on top of espresso — and changed the trajectory of coffee worldwide. By the 1960s, pump-driven machines became the standard, stabilizing pressure and making espresso more consistent. What started as an Italian innovation has since become the backbone of cafés around the globe.

Understanding espresso is the first step to understanding its many variations. A 

, for example, is essentially a shorter, more concentrated espresso. The extraction is cut early, meaning the sweetest and most aromatic compounds appear in the cup without many of the harsher bitters that come later in the process. It’s intense, syrupy, and ideal for fruit-forward coffees or anyone who prefers richness over sharpness.

On the opposite end of the spectrum is the 

. Here, the shot runs longer and more water passes through the coffee, producing a milder, more diluted flavour. A lungo offers a smoother, more approachable profile, leaning slightly toward the flavour characteristics of strong drip coffee while still maintaining the body and depth of espresso.

Then there are drinks that combine espresso with hot water, most commonly the 

. While they seem similar, the preparation order changes the final flavour. In an Americano, the espresso is poured into water, softening the intensity and spreading the crema throughout the drink. A Long Black starts with hot water and is topped with espresso, preserving more of the crema and giving the drink a stronger aromatic kick. Both are excellent choices for people who enjoy the depth of espresso but prefer a lighter drinking experience.

Adding milk to the mix for the full coffee drink menu

Moving into milk drinks, things become even more expressive. The 

 — traditionally just a spoonful of textured milk placed on top of an espresso — softens the intensity of the shot without drowning it in dairy. It’s still very much espresso-first, but with a gentle, creamy edge.

 takes this idea further by combining equal parts espresso and warm, silky milk. The intention isn’t to create foam or volume, but to bring balance — to tame espresso’s sharpness while still allowing its flavours to shine. It’s a favourite in specialty coffee circles because it highlights the harmony between milk sweetness and coffee complexity.

 has become a modern classic, particularly in Australia and New Zealand. It typically uses a double shot of espresso topped with a thin layer of microfoam. The drink is small, strong, and velvety, offering more richness than a cortado and more coffee-forwardness than a latte. It’s often the perfect middle ground for everyday drinking.

If you prefer something more airy and foam-driven, the 

 is the traditional choice. Made with equal parts espresso, steamed milk, and milk foam, the cappuccino is light, sweet, and cloud-like. The foam structure changes both the texture and the way flavours unfold as you sip, giving it a distinct character compared to its denser milk-based relatives.

, on the other hand, leans fully into comfort. With a larger volume of steamed milk, soft sweetness from the milk sugars, and only a thin layer of foam on top, the latte is milder, creamier, and endlessly customizable. Whether you’re adding vanilla, cinnamon, chocolate, or experimenting with latte art, it’s the drink that invites play.

Sugar takes the edge off every coffee drink and reduces any bitterness. When chocolate joins the party, you get the 

 — part espresso, part steamed milk, part chocolate. It can be bold and dark or indulgently sweet depending on the chocolate you use. For many people, a well-made mocha is the perfect bridge into the world of espresso.

, arguably the simplest coffee dessert ever created. A scoop of gelato or vanilla ice cream drowned in a shot of hot espresso creates a beautiful contrast of temperatures and flavours. It’s dramatic, delicious, and effortless — the kind of dessert that makes guests think you put in far more work than you did.

They all start with espresso — that small, intense, historically rich beverage — and each variation simply plays with proportion, texture, or the relationship between coffee, milk, and water. With a portafilter machine at home, you’re not just making coffee; you’re recreating an entire tradition of craft and flavour.

Did we miss anything? Let us know sebastian@repertoirecoffee.com

The full menu menu of espresso-based drinks

How IRIS Improves Every Pressure-Based Coffee Brew

Espresso extraction is incredibly sensitive to preparation. we designed our IRIS shaker to create a more even, stable, and predictable coffee bed for improved extractions and consistent flavor profiles. 

Why consistent preparation matters everywhere — not just in espresso

Any brew method that relies on water passing through a bed of coffee — whether under full espresso pressure, gentle stovetop pressure, or manual force — depends on even distribution. When grounds are clumped or uneven, water finds weak spots, rushing through them and ignoring the rest. This is channeling, and it steals flavour: you get sourness, bitterness, or flat, “missing” notes because parts of the coffee extracted too much while others barely extracted at all.

IRIS was created to prevent that. By breaking up clumps, reducing static build up, and amalgamating the coffee grounds, shaking encourages water to  interacting with 

 the grounds, not just random pockets and channels. And because this concept applies far beyond espresso machines, IRIS ends up improving almost every pressure- or gravity-driven brewing method.

The most obvious example is the traditional portafilter espresso machine. Because espresso happens at high pressure, even tiny inconsistencies in the coffee bed can cause dramatic extraction issues. IRIS stabilizes the shot by distributing grounds evenly and smoothing the bed before tamping, which leads to better crema, more balanced flavour, and, most importantly, repeatable results. Whether you're using a Breville Bambino, a Gaggia Classic, or a high-end La Marzocco or Profitec, the underlying physics remain the same: 

The same principle becomes even more visible when using a bottomless, or naked, portafilter. Anyone who has ever seen one spray sideways knows exactly what uneven preparation looks like. A good bottomless extraction flows like a thick ribbon of honey. IRIS helps create that condition by giving the coffee a uniform structure, allowing new beans or new grind settings to be dialed in with far more clarity. Instead of guessing whether a strange extraction pattern is caused by grind size or poor puck prep, IRIS removes one of the biggest variables from the equation.

Many people assume stovetop espresso makers — whether traditional moka pots or modern stovetop brewers — are more forgiving, but they are actually surprisingly sensitive. Their wide, shallow baskets make channeling very easy, and the upward pressure from boiling water often exaggerates any unevenness in the bed. Using IRIS to settle the grounds before brewing produces cleaner, smoother stovetop espresso with fewer harsh or burnt notes. Stovi benefits especially, because it is designed to create a more espresso-like extraction than older moka-style brewers. A level bed simply performs better under pressure.

Manual lever machines are another brewing style where IRIS makes a meaningful difference. With levers — whether a Flair, La Pavoni, or Cafelat Robot — the user controls the pressure manually. That means any inconsistency in the puck translates directly into inconsistency in the shot. Lever machines reward precision, and IRIS provides exactly that by making each preparation step predictable. When the coffee bed is even, lever pressure feels smoother, shot flow stabilizes, and the small nuances of manual brewing become easier to appreciate.

Portable espresso makers also depend on good distribution. These travel-friendly devices — small Picopressos, manual plungers, or compact 58mm portables — use real pressure and real espresso baskets. Because their baskets are smaller and more prone to clumping, poor distribution shows immediately. IRIS gives these brewers access to café-level results anywhere: hotels, cabins, offices, or mountain trailheads.

Even hybrid machines that switch between pods and ground coffee see an improvement when IRIS is used. The moment you move away from pods and start loading fresh grounds into the basket, the machine becomes a tiny espresso system again — meaning preparation matters. With IRIS, the “ground coffee mode” finally produces results that feel worth the effort, bringing more body and more flavour complexity compared to pods.

Beyond brewing itself, IRIS is incredibly useful during training and dialing-in. When you're testing a new set of beans, adjusting grind size, or experimenting with different doses, consistency becomes everything. Without even distribution, it’s impossible to know whether a change in flavour was caused by your grind setting or simply a badly prepared puck. IRIS removes this uncertainty, giving you a reliable baseline from which to make adjustments.

The advantage also extends across different basket sizes. Whether you're brewing a small single-shot basket, a standard eighteen-gram double, or a higher-dose basket on a 58mm machine, IRIS keeps the grounds level and uniform. This is particularly helpful for machines with non-standard baskets like the 51mm Delonghi models or the 54mm Breville machines, where smaller diameters make distribution more challenging.

In the end, IRIS makes a difference anywhere water needs to move evenly through coffee. It is not intended for immersion methods like French press or cupping, but nearly every method that uses pressure or gravity through a coffee bed benefits from its design. If water flows evenly, coffee tastes better and extracts more consistently.

Good extraction always begins with good preparation. Whether you're pulling café-style espresso, brewing a stovetop shot at home, experimenting with a lever machine, or making espresso on the road, IRIS brings consistency to your workflow. It turns your brewing setup into a more predictable system — one where flavour is easier to control, mistakes are easier to diagnose, and great coffee becomes an everyday expectation rather than an occasional surprise.

The Bean Scene: Your Guide to Coffee Beans, Roasts, and Espresso Magic

Coffee is more than just a morning ritual; it’s an art form. The secret to a great cup of coffee often lies in the most basic—and sometimes most overlooked—ingredient: the coffee bean. Whether you’re brewing with a French press, moka pot, or high-end espresso maker, understanding your beans is 

So, let’s dive into the bean scene! Here’s everything you need to know to confidently choose your beans, differentiate between types, and understand the magic behind the various roasts.

Coffee beans are technically seeds, but that’s a whole different blog post. For now, we’ll keep it simple: there are 

 in the coffee world. You’ll probably be dealing with 

 most of the time, but let’s take a quick tour.

: Smooth, sweet, and slightly tangy. Think fruity, floral, and well-rounded.

: Typically found in high altitudes with cool climates (like Ethiopia, Colombia, and Brazil). The soil and climate conditions make them 

 of the coffee market, and for good reason. They’re the go-to for specialty coffees. Because they thrive in specific conditions, they’re more expensive, but the flavor complexity they offer is a game-changer.

: Strong, bold, and often a bit nutty. Some describe it as “woody” or even “earthy” with a slight bitterness.

: You’ll find Robusta in lower altitudes with hotter, humid conditions (like Vietnam, Indonesia, and parts of Africa).

: Robusta beans pack more caffeine than Arabica beans—about 

—making them a good pick if you need an extra 

 in your coffee. They’re cheaper to grow, so they’re used more in lower-cost, mass-market coffees and instant coffees. Still, they’re often used in espresso blends to add 

As mentioned earlier, I will not go into detail on the remaining types: 

. If you want to learn more about the beans, check out this video I think does a great job introducing all types: 

https://www.youtube.com/watch?v=i2kb_tWc_vQ

Coffee beans start off as cherries on coffee trees. Sounds delicious, right? These cherries go through several processes before they turn into those lovely little beans you’re familiar with. Let’s break it down:

: Coffee cherries are picked (usually by hand) when they’re ripe. Unlike other fruit not all cherries ripen at once, so this can be a tedious process.

: The coffee cherries are then hulled to remove the outer layers. There are two main ways to process coffee: 

: The cherries are pulped and then fermented to remove the outer layers. This leads to a cleaner, more vibrant taste.

: The cherries are dried with the fruit still intact, which gives the beans a more 

The Magic of Roasting — Why It’s All About That Roast

Once your coffee beans are processed and dried, they’re ready for the next transformation: 

. This is where things really start to heat up (literally). The roasting process is the key to unlocking all the rich flavors that make coffee such a unique experience.

: Bright, zesty, and floral. Think fruity notes like berries or citrus.

: Light roasts are roasted at lower temperatures for a shorter time, preserving the bean’s 

. The coffee will have a higher acidity and a lighter body.

: Pour-over, Chemex, or anything that needs a nuanced flavor profile.

: A well-rounded cup with hints of caramel, nuts, and chocolate.

: Roasted at a medium temperature, medium roasts strike a balance between preserving the bean’s origin flavors and adding a slight roast character. It’s the crowd-pleaser.

: Drip coffee or classic brewing methods like your trusty moka pot.

: Rich, smoky, and full-bodied. Think chocolate, caramel, and even a hint of spice.

: Dark roasts are roasted at high temperatures for longer, giving them a shiny, oily surface and a deep, intense flavor.

: Espresso, French press, or anything that needs 

Espresso Beans vs. Regular Coffee Beans — What’s the Difference?

Are espresso beans different from regular coffee beans?

Short answer: Nope! The beans themselves are exactly the same. What differentiates 

, giving them a richer, bolder flavor with a lot of depth. That dark roast brings out the oils, contributing to the creamy crema you see on top of your espresso.

 to create the intense pressure needed for the shot, while regular coffee beans are ground coarser for other brewing methods.

 forces hot water through finely ground coffee under high pressure, resulting in a more concentrated, intense flavor profile.

, they’re brewed differently to create that iconic, rich, and creamy shot you crave.

Final Thoughts — Beans Are Where the Flavor Starts

Whether you’re into light, fruity brews or rich, bold espressos, the bean you choose is the starting point for your perfect cup of coffee. Understanding the different types of beans, roasts, and production methods can completely change the flavor profile and give you control over your daily caffeine fix.

, we’re all about bringing out the best in coffee—and that starts with the right bean. So, the next time you’re selecting your beans, remember: they’re more than just fuel for your morning coffee; they’re a whole flavor adventure waiting to unfold.

Got a favorite roast or bean variety? Let us know in the comments!

: Want to get the most out of your beans? Store them in an airtight container, away from light and heat. Trust us, your beans will stay fresher longer—and so will your coffee!

Why is puck prep so important for pulling the perfect shot? 

I like to think of it like painting a room—it's all in the prep. Without proper preparation, you could experience channeling and a lower extraction yield, meaning you won’t get that rich flavour with a heavenly, oily crema floating on top that you so deserve. I’m going to dive into some practical tips and a bit of science to help you achieve that perfect shot.

The goal of each shot is consistency and the ability to change one variable at a time in your quest for espresso nirvana. Starting with the grinder, the grounds are dispensed into your portafilter. Because the grounds are so fine, clumping can occur. This can be due to the oil content in the beans, static electricity caused by the grinding process, or how the grounds are dispensed by your grinder (

Clumps are bad. They introduce inconsistencies in the particle size and spacing between the grounds, leading to an uneven extraction. When hot water is forced through, the smaller grounds will over-extract (

), while the larger grounds will under-extract compared to the average ground size. This inconsistency can also lead to a phenomenon called ‘channeling’.Because the spaces between the grounds are not uniform, water will take the path of least resistance, 

flowing mostly through one part of the portafilter

. This bypasses a lot of your precious grounds, leading to under-extraction and a watery shot. Finally, with both of these issues, you won’t maximize the amount of oily, delicious goodness going into your cup.How much ‘coffee juice’ you get from a shot is what coffee enthusiasts call ‘extraction yield’.

Now that we've laid out the pitfalls on your path to crema glory, let’s dive into some proven techniques to refine your puck prep and slay these clumpy beasts:

Let’s start with the easiest technique: 

. This is a fancy-sounding way of saying you tap the bottom or side of the portafilter to break up clumps and spread the pile of grounds into a flat, even surface ready for tamping.

The coffee world seems to love three-letter acronyms. 

. It involves lightly wetting the beans before grinding to reduce static electricity. The easiest way is to wet a spoon and stir the beans before grinding. Voila! RDT done.

You can probably guess what this is: a funnel you place on top of your portafilter before grinding to catch all the grinds and minimize any grounds spilling over if you get a little aggressive with vertical or horizontal tamping. It also lets you try some funky techniques, like moving the portafilter in a circular motion under the grinder to have the grinds fall more evenly into the filter basket.

Instead of using a funnel on top of the filter basket, why not have the grinds fall into a special cup (one sized to fit your filter basket)? To use a dosing cup, grind your beans into it, then use your favorite distribution technique, such as horizontal distribution, WDT, or shaking. Afterward, place the portafilter on top and flip it upside down to transfer the grounds into the filter basket.

, popularized in 2005 by John Weiss, has generated a lot of buzz. It involves a tool that looks like a tiny scalp massager for your grounds. The WDT tool consists of a handle with multiple fine needles protruding from the end. The goal is to stir the grounds, starting from the bottom of the basket and working your way up, to break up clumps and achieve a fluffy, uniform distribution. To dive deeper into the technique, watch this excellent 

https://introvertmakes.com/pages/in-depth-look-at-wdt-tools#:~:text=The%20Weiss%20Distribution%20Technique%20(or,hopefully%20result%20in%20better%20flavour

We’re a little biased when it comes to this technique,- but let's be real: shaking is best.When you shake, magic happens at a particle level. Unlike other techniques such as WDT, or manual distribution, which can cause the dreaded “Brazil nut effect,” (if you’re not sure what that is, 

 shaking will distribute grounds more uniformly.According to Dr. Al Shimmeri, a coffee roaster and researcher, shaking helps fines (tiny coffee particles) bind to larger grounds, 

 . This means fewer over-extracted, bitter notes and fewer under-extracted, sour notes. Translation: A more balanced espresso shot.The IRIS shaker functions as a dosing cup, funnel, distributor, and shaker, all in one package. It even discharges static electricity when you shake it, thanks to its aluminum construction.

There’s a particular technique we recommend to ensure the grounds are evenly distributed. Using figure-eight and swilling motions, as demonstrated in our video, we found will get you best results. And while other shakers require flipping to transfer the grounds or fiddling with a release, our IRIS uses a unique snap-release bottom, allowing the grounds to drop straight into the filter basket, ready for tamping.

Tamping is the final, must-do step on your puck prep journey. Once the grounds are homogenized (to the best of your ability), it’s time to apply pressure to the puck to uniformly pack and densify the grounds. If everything goes well, this will prevent channeling and give you that intense flavour you’ve been working toward. Without this final step,you’ll end up with watery coffee and wasted grounds. A pressure of about 25-30 lbs.should do the trick; anything more and you’re just straining yourself. As you lift the tamper, give it a little twist to “polish” the top, and voila, you’re ready to pull that shot. Tamp pressure is another variable to experiment with, depending on your grind size. 

This video delves deeper into tamp pressure

Puck prep is a journey, and there’s no shortage of techniques to explore.There are DIY methods like tapping your portafilter, making a funnel from a yogurt container, or sticking needles into a cork to try the WDT technique. These are all part of the fun and can be tried inexpensively. With shaking, you get clump-free, evenly distributed grounds in seconds—without the static, mess, or tedious stirring. And with ourIRIS shaker, you take it up a notch!It functions as a dosing cup, funnel, distributor, and shaker all in one, with the bonus of a static-free snap-release system that neatly drops your grounds into the filter basket—no flipping, no fiddling, no spills. 

At the end of the day, the best puck prep method is the one that works for you. That’s the beauty of coffee. But if you’re after better extraction, a cleaner workflow, and a more consistent shot, shaking is worth a try. Give it a go and let us know what worked for you in the comments below!

An intro to puck prep methods for the perfect Espresso shot

At the heart of every great espresso shot is consistency, and that’s where IRIS shines. Designed to evenly distribute coffee grounds, this innovative tool eliminates uneven clumping and ensures a smooth, balanced extraction. It’s perfect for anyone serious about making their best espresso yet — whether they’re beginners or seasoned baristas. Recently launched on Kickstarter, you would have to splurge and get the Special CNC’d version for it to land under your tree.
What Makes IRIS Special:

Precision Grounds Distribution: Achieve consistent flavour extraction with ease.

Anti-Static Coating: Keeps your workspace clean and hassle-free.

Unique Shutter Mechanism: A smooth, satisfying release of grounds every time.


Tamping is all about pressure, and this spring-loaded tamper guarantees consistency with every shot. The even density it provides is the perfect follow-up to IRIS’s evenly distributed grounds. Together, these tools ensure a balanced puck for maximum flavour extraction.


 IRIS sets up the ideal grounds, and this tamper locks them in place for flawless results.


3. Fellow Atmos Vacuum Canister ($30-$50)


Fresh coffee beans make all the difference, and this sleek vacuum canister keeps your beans fresher for longer. The Atmos air-tight container preserves the flavours and aromas of your coffee beans by slowing oxidation. IRIS works best with perfectly ground, fresh beans — making this canister a must-have companion.


 Use the Atmos to store your beans, grind fresh, and let IRIS take them to the next level.


Precision in measurement is crucial for a perfect espresso, and the Bookoo Coffee Scale delivers. With a fast response time and readability up to 0.1 g, it ensures you measure your coffee and water with utmost accuracy. Its sleek design and Bluetooth connectivity make it a favorite among even the most discerning enthusiasts.


Use the Bookoo Scale to measure your coffee dose accurately before using IRIS for even distribution, setting the foundation for a flawless shot.



Meet the world’s finest hand coffee grinder. The push-release top cap allows quick access to the bean hopper. The grind handle extends and retracts for double duty as a locking carabiner handle. The grinder knob threads to attach within the catch when not in use, and with the magnetic integration sits securely on the extended grind handle. Its 420 stainless steel conical burrs and dual bearings provide the most consistent grind size of any hand-grinder on the market.

 VSSL loves the outdoors, so does IRIS. Take both with you and brew perfect cups anywhere and everywhere.


Espresso-making is a combination of science, art, and the grounding ritual that kicks off another chance to create a great day. Having the right tools makes all the difference. Whatever you — or someone special on your list — does in their day, start it off with IRIS. We know that first pull is the foundation of a good morning, so let IRIS create the perfect foundation for any shot. These four accessories enhance and elevate what it does, so that together, they deliver café-quality espresso every time. Here’s to good mornings!


The ultimate Guide to Gift the Coffee Enthusiast On Your List 

At its core, shaking addresses the issue of 

—a major cause of inconsistent brews. Whether you’re pulling espresso shots or brewing pour-overs, evenly distributed grounds ensure uniform water flow, preventing channeling and unlocking the full potential of your coffee.

When fresh coffee grounds are poured straight into a brew basket or porta filter, grounds tend to clump together, and coffee particles are unevenly distributed. When coffee is brewed, water takes the path of least resistance, a phenomenon known as 

. This leads to over-extraction in some areas (bitter flavors) and under-extraction in others (sour or weak notes). The result? A muddled, unbalanced cup that doesn’t showcase your coffee’s best flavors.

Baristas, coffee lovers and coffee enthusiasts have come up with an array of techniques over time to extract the best possible flavours. The relatively new method of shaking grounds breaks up clumps and evenly distributes the coffee in a process called densification, creating a uniform bed that allows water to flow smoothly and extract flavors consistently. This is especially important in espresso preparation, where precision is key, but it also benefits manual brewing methods by enhancing saturation. Shaking essentially ensures that every ground contributes to your coffee’s final taste.

Opinions on shaking are varied but consistent in their support of even distribution. Some baristas prefer shaking for its simplicity, while others combine it with techniques like leveling or tapping. What’s universally agreed upon is the importance of avoiding channeling to ensure consistent extractions. We will continue to investigate and reasoning and why shaking does work the way it does. If you are also interested in this matter, we’ve collected some great resources of fellow coffee lovers to help you dive deeper into this topic:

Our current top 3  Videos on learning more about coffee prep:

Our friend and fellow coffee nerd Lance Hedrick has shared this video on various prepping methods. 

https://youtu.be/OyUaCuoqYWc?si=fywCFMmup0bqh7OH

This one draws a little different picture on shaking, we are still trying to find out how her results differ from those of others, but we liked the overall approach. 

https://www.baristahustle.com/shake-it-real-good/

To into Coffee Making, this great video from Sci Show dives straight into the science of it. 

https://www.youtube.com/watch?v=xUoFhcQBiZY

Shaking isn’t just a step—it’s a method that ensures your coffee reaches its full potential, over and over again. With our Iris coffee shaker, this process becomes effortless, fun and bringing you one step closer to consistently better tasting coffee. Try it for yourself.

What are your thoughts on shaking coffee grounds? We would love to hear from you. Share your experience in the comments!

Why We Shake: Some Science Behind Better Coffee

Today, we’re pulling back the curtain to share how a simple problem led to the creation of a tool that’s now changing how people brew coffee—and a brand dedicated to making coffee better for everyone.

The Problem: Inconsistent Coffee, Every Time

Like many coffee lovers, we were frustrated by inconsistent results in our daily brews. Even when we followed every step of the process, the coffee didn’t always taste the way we wanted. We searched for solutions but found the existing tools were either ineffective, overly complicated, or simply didn’t address the problem we faced.

It wasn’t just a personal frustration—it was a universal problem faced by coffee enthusiasts everywhere. And that’s when the idea struck: 

What if we created our own tool to fix this?

Determined to make a difference, we set out to design something simple, effective, and approachable. We weren’t just creating a product; we were launching a brand rooted in the belief that great coffee shouldn’t require guesswork or an advanced degree in barista techniques.

We started with big questions: How could we eliminate clumping? What would make the brewing process easier? And most importantly, how could we help people enjoy consistently great coffee every day?

From these questions, the first prototypes of Iris began to take shape. We tested and refined our designs, learning as we went. Every success revealed a new challenge—materials that didn’t work as intended, designs that felt awkward, or manufacturing methods that were too expensive for large-scale production.

The learning curve was steep. Bringing an idea to life isn’t just about having a great concept; it’s about navigating the realities of production, logistics, and economics. But every hurdle reinforced our commitment to the mission: to create tools that simplify coffee-making without compromising on quality.

Finally, after months of prototyping, testing, and refining, Iris was ready to meet the world. We launched our 

, sharing our journey and inviting coffee enthusiasts to join us in bringing Iris to life. It is great seeing our vision resonate with other people and get reaffirmed that all the hard work has been worth it.

Besides working tirelessly to make sure people learn about Iris, know this is just the beginning. At Repertoire Coffee, we never stop thinking about the next solution to make better coffee. We’re already hard at work on new tools that will continue to make coffee-making easier, cleaner, and more enjoyable. Stay tuned or sign up for our newsletter to find out what’s brewing behind the scenes.

Launching a product like Iris has been a journey filled with challenges and growth, but it’s also been a labor of love. Thank you for supporting us and being part of this adventure—we’re just getting started.

From Idea to Reality: The Journey of Creating IRIS

Whether you’re a seasoned barista or a coffee enthusiast brewing at home, you’ve probably encountered a frustrating issue: 

 This can happen when coffee grounds clump together or don’t distribute evenly in your portafilter or basket. These uneven clumps create channels where water flows too quickly, over-extracting some grounds and under-extracting others. The result? A cup that’s either too bitter, too sour, or just lacks that perfect balance we all crave.

 steps in. Shaking your coffee grounds before brewing ensures they’re evenly distributed, breaking up clumps and creating a uniform bed of coffee and densifies your grounds. This evenness and densification is critical for achieving a consistent extraction—where every ground contributes equally to the brew. Think of it as setting the stage for water to do its best work, delivering a rich, flavorful cup every time.

But why shake instead of stir or tap? Stirring can sometimes lead to uneven compaction, while tapping may not break up those stubborn clumps. Shaking, on the other hand, naturally distributes the grounds without over-compacting them, thanks to the gentle, even motion Iris is designed to provide.

When coffee grounds are evenly distributed, water flows through them at a steady rate, extracting the ideal flavors from every particle. This prevents the dreaded “channeling” effect that leads to weak or uneven brews. The result is a cleaner, more balanced taste—whether you’re brewing espresso, pour-over, or even using your trusty moka pot.

Iris isn’t just about better coffee; it’s about a smoother brewing experience. With its compact design, it fits seamlessly into your coffee-making routine without taking up extra space. And let’s not forget—it’s a mess-free solution that keeps your countertops clean while streamlining your prep. No more second-guessing your technique or dealing with inconsistent results.

We’re so excited for you to try Iris and see the difference it makes in your coffee journey. Stay tuned to our blog for more brewing tips, product updates, and the science of coffee—because at Repertoire Coffee, we believe better tools mean better coffee.

Introducing IRIS: The Coffee Shaker to shake up your coffee routine

Vancouver, BC – Vancouver-based Repertoire Coffee Products is thrilled to announce the launch of their first product, the IRIS Coffee Grounds Shaker, on November 13, 2024, at 12:00 PM PST. Founded by James Mallion, and co-founders Sebastian Mueller, Liam Levesque, and Ian Christie, the company focuses on modernizing classic coffee tools for the home and professional barista, ensuring that anyone can create perfectly balanced, flavorful brews. The IRIS Shaker promises to deliver a new level of precision and control to coffee and espresso enthusiasts, setting a new standard for coffee extraction consistency.

The IRIS Coffee Grounds Shaker stands out with features that address common pain points in coffee preparation, particularly around grounds distribution and consistent extraction results. IRIS utilizes anti-static materials and coatings that ensure a smooth grounds transfer, while its unique shutter mechanism provides a quick, even, and hassle-free release of shaken grounds. Designed for ease, elegance, and repeatable results, IRIS is crafted for both at-home coffee enthusiasts and seasoned baristas who value efficiency and quality.

“We designed IRIS to address the small frustrations we all experience when trying to brew a truly great cup of coffee,” said James Mallion, Founder of Repertoire Coffee Products. “From materials to mechanics, every detail has been carefully crafted to make the brewing process as seamless as possible, while enhancing flavor extraction for a remarkable experience and overall better tasting coffee.”

Key Features of the IRIS Coffee Grounds Shaker Include:

 IRIS’s specialized mechanism disperses grounds evenly, enhancing extraction for consistently great flavor.

 Minimize coffee residue and ensure a clean, seamless transfer of grounds.

 This intuitive feature enables a smooth and satisfying release of shaken, densified grounds, making coffee prep more enjoyable.

In celebration of the Kickstarter launch, backers will receive exclusive pricing on the IRIS shaker, with a special raw-finish edition available for early supporters, just in time for the holidays. The estimated delivery date for all Kickstarter orders is February 2025.

Founded in 2023 in Vancouver, BC, Repertoire Coffee Products seeks to reinvent classic coffee tools, delivering unmatched quality and user-friendly design. With a focus on craftsmanship and ease, Repertoire empowers coffee lovers to achieve café-quality results, no matter where they are.

For media inquiries, interviews, or review samples, please contact:

Join us in bringing IRIS to life! For more information and to back the project, visit [

https://www.kickstarter.com/projects/repertoire/iris-shake-up-your-espresso-routine?ref=51vhxs

] starting November 13, 2024, at 12:00 PM PST.