About us

One Hundred Coffee

Welcome to One Hundred Coffee—a place built to help you brew better, buy smarter, and enjoy coffee more at every level. We publish practical brewing guides, how-to tutorials, deep-dive gear reviews, and coffee bean coverage with one goal in mind: clear, real-world help that actually improves your cup.

We write about all coffee-related essentials—beans, gear, roasts, grinders, espresso machines, coffee makers, and innovations—and we keep the advice grounded in what matters most: taste, workflow, value, and repeatable results.

Who We Are

One Hundred Coffee was written, edited, and published by our outstanding editorial team, who live coffee from the inside out—behind the bar, in training rooms, and in day-to-day café operations.

Hello—I’m the author and editor.

I am Dr. Jacob Yaze, the author and editor of One Hundred Coffee. My journey in coffee began behind the bar as a working barista, where I quickly fell in love with the daily ritual of dialing in espresso, building precise milk texture, and discovering how subtle adjustments in grind size, temperature, or extraction time could completely transform a cup. It started as a hobby and turned into a job.

Over the years, I progressed from barista to trainer, mentor, and coffee shop manager—spending long days behind espresso machines, coaching teams, refining workflows, and helping others understand the craft at a deeper level. Those years “in the trenches” shaped how I see coffee today: not as a trend, but as a discipline built on repetition, observation, and refinement.

In 2014, I began systematically testing coffee equipment beyond the café environment. I wanted structured answers—why one machine delivered stable pressure while another fluctuated, why certain grinders produced cleaner extractions, and why some workflows improved consistency while others slowed service. That testing eventually expanded into reviewing over 100 coffee machines and dozens of coffee bean brands across espresso, pour-over, drip, French press, and cold brew methods.

My professional background as a trained doctor influences how I approach coffee evaluation. I rely on documentation, controlled variables, and repeatable testing conditions rather than marketing claims or assumptions. Every espresso shot is measured. Every cupping session follows a structured sensory evaluation. Every machine is assessed not only for flavor output but also for durability, pressure behavior, thermal stability, and real-world usability.

This blog exists to share what those years taught me—the lessons, the mistakes, the small workflow upgrades, and the practical insights that only come from hands-on experience. Whether I’m reviewing equipment, breaking down extraction theory, or discussing coffee origins, I focus on clear, no-fluff, real-world guidance grounded in practice.

One Hundred Coffee is built for curious beginners and seasoned baristas alike—for anyone who wants clarity before investing in equipment or refining their technique.

We celebrate the craft, the people, and the culture of coffee—with honesty, precision, and respect for the work behind every cup.

Thanks for being here—and for sharing a cup with me.

What We Publish

We create content for coffee lovers who want clarity—not confusion:

• Brewing guides (espresso, pour-over, drip, cold brew, moka pot, and more)
• Roasting and bean education (roast levels, storage, freshness, origins)
• Gear reviews and buying guides (espresso machines, grinders, brewers, accessories)
• Practical troubleshooting (bitterness, sour shots, channeling, weak coffee, etc.)

We aim to explain things in plain English, and when there are technical specifics, we explain why they matter—so you can actually use the knowledge.

Our Editorial Standards

We work hard to keep our content:

• Clear and objective
• Straightforward about what’s best (and what isn’t)
• Focused on what changes your results in real life
• Honest about tradeoffs (price vs performance, speed vs control, convenience vs quality)

If something is excellent, we say so. If something doesn’t matter much, we’ll tell you that too.

Coffee Testing Methodology

We don’t rely on surface-level impressions. We test for repeatability, workflow, and cup quality—because that’s what matters at home and in cafés.

How we test brewing and gear

When we review equipment, we look at

• Build quality & materials (fit/finish, durability, ergonomics)
• Workflow (setup, daily use, learning curve, speed)
• Performance (heat stability, extraction consistency, grind uniformity, brew control)
• Cleaning & maintenance (how long it takes, what’s annoying, what’s easy)
• Value (what you get for the price, who it truly fits)

We also compare products against similar gear to keep recommendations meaningful.

How We Review Espresso Machines

When I review an espresso machine, I’m not chasing “perfect specs”—I’m testing what you’ll feel every morning: heat behavior, consistency under pressure, workflow friction, and how forgiving (or picky) the machine is.

Step 1: Setup & baseline calibration

I set the machine up exactly as a normal buyer would. If it needs seasoning, temperature stabilization, or a learning curve to produce consistent shots, I call that out early.

Step 2: Espresso consistency (back-to-back shots)

I pull repeated shots with the same recipe to see if taste and flow stay stable. If a machine runs hot/cool, drifts, or behaves differently shot-to-shot, it shows up here.

Step 3: Steaming performance (real milk texture)

I test whether it can reliably make silky microfoam (not just “hot milk”), how quickly it steams, and whether the wand gives enough control for latte-art-level texture.

Step 4: Workflow & daily friction

This is where “good on paper” machines can lose. I evaluate warm-up time, switching brew/steam (if applicable), interface clarity, noise, mess, and how repeatable the routine is.

Step 5: Cleaning, maintenance & ownership reality

I check what you’ll be cleaning weekly, monthly, and yearly—and whether that maintenance is simple or annoying. If a machine’s excellent but high-maintenance, I still recommend it… just to the right person.

Step 6: Comparisons (only apples-to-apples)

I compare it against machines in the same intent bracket (beginner learning, prosumer control, super-automatic convenience) so recommendations stay practical.

How we test coffee beans

When we cover beans, we typically evaluate

• Freshness cues and roast consistency
• Grind behavior across common brew methods
• Flavor structure (sweetness, acidity, bitterness, clarity, aftertaste)
• Best brew matches (espresso vs filter vs immersion)
• Consistency across multiple brews

And we’re always asking the practical questions: What flavors are most people likely to experience? How hard is the system to dial in? Is it worth the money?

Credentials & Real Expertise

This site isn’t built from theory alone. It’s built from lived experience:

• Decades behind the espresso machine
• Latte art practice and milk-texture training
• Barista training and mentorship
• Coffee shop management and real service workflow
• Daily exposure to the realities of equipment performance (not just specs)

That background shapes how we review and teach: practical, honest, and focused on results.

Photos & Original Content

We aim to use original, real photos whenever possible—especially for hands-on content and gear coverage. When original photography isn’t possible for a specific item, we rely on reputable sources and clearly aim to keep visuals accurate and helpful.

Media Mentions

We’re building toward a dedicated section that highlights features, collaborations, and notable mentions.

Contact

We’re always ready to talk coffee—whether you’ve got a brewing question, feedback on a guide, or a collaboration idea. You can reach us anytime through our Contact page.

Our Promise

We believe life is too short for bad coffee. A great cup doesn’t have to be complicated—it’s usually the result of good beans, solid gear, and a few repeatable techniques.

Thanks for being here.
Coffee is life.

LAST UPDATED 12 FEB 2026