Reword a few filter sections and add espresso page

app/(aspects)/coffee/cupping/page.mdx

@@ -1,4 +1,4 @@
-# Cupping
+# 🥃 Cupping
 
 Cupping is the practice of observing the flavour and sensory characteristics of
 coffee. It's an industry practice that can be done informally by anyone, or by

app/(aspects)/coffee/espresso/page.mdx

@@ -0,0 +1 @@
+# 🍶 Espresso & Milk-based Derivations

app/(aspects)/coffee/filter/page.mdx

@@ -1,7 +1,11 @@
-# Filter Brewing
+# ⏳ Pour-Overs & Filter Brewing
 
 ## Bloom
 
+The bloom phase, or blooming the coffee, refers to a technique that uses a small
+amount of water to initiate the brew and resting it before adding more water.
+Usually the amount used is 2 to 3 times the dose of coffee in grams.
+
 The main goal of blooming is to quickly degass the coffee. The CO2 generated
 during the roasting process will otherwise generate bubbles, which insulates the
 coffee particles (decreasing extraction yield) and contributes to channeling
@@ -15,28 +19,39 @@ demonstrably fruitful.
 
 [SamoBloom]: https://www.youtube.com/watch?v=eVF7DOxOUFA
 
+## Swirl
+
+An alternatives to swirling: using a spoon to stir the coffee bed;
+[Wet-WDT][Wet-WDT] (or WWDT for short).
+
+[Wet-WDT]: https://youtu.be/LPeovEbDI50?si=G0lyvSGr4qmqhCm3&t=95
+
 ## Dialing
 
-The sanest approach is to pick a simple recipe and stick with it. Simpler
-recipes are easier to reproduce and consistency is essential for fine
-adjustments. Unless dialing in an competition-specialized coffee and striving
-for near-perfection when performing an elaborate recipe, it's better to dial in
-one's own expectations instead.
+The process of dialing in a coffee refers to the process of refining the recipe
+for a given coffee sample, usually a newly opened package.
+
+The most straightforward approach is to pick a simple recipe and stick with it.
+Simpler recipes are easier to reproduce and consistency is essential for fine
+adjustments. Start with reasonable defaults: water at 95 C; 60 g/L dose; 60 s
+bloom; a grind setting that puts the whole brew between 1m30s and 2m30s. The
+grind setting is highly dependant on the grinder characteristics, just pick
+whatever seems to work often enough.
 
-Define reasonable defaults: water at 95 C; 60 g/L dose; 60 s bloom; a grind
-setting that puts the whole brew between 1m30s and 2m30s. Either start brewing
-with that, or guess a few initial adjustments based on roast level and coffee
-varietal. For darker roasts, stale or denser beans, one would generally want to
-lower extraction; the opposite for very light roasts.
+Either start brewing with the defined defaults, or try and guess a few initial
+adjustments based on roast level and coffee varietal. For darker roasts or
+denser beans, one would generally want to lower extraction; the opposite for
+very light roasts or stale beans.
 
 Burnt notes? Extract less. Hollow profile? Extract more. To increase or decrease
-extraction, play with temperature and dose: ±5 C, ± 5 g/L, ± contact time. One
-way to influence contact time would be to change the grind settings, but try ±
-agitation first.
+extraction, play with temperature, dose and contact time: ± 5 C, ± 5 g/L, ± 20
+s. One way to influence contact time would be to change the grind settings, but
+try using agitation first.
 
 The last resort is changing the grind setting. Most coffees are plausibly
 extracted close to their optimal within the parameter variations of temperature,
-dose and agitation alone. Take this opportunity to eliminate one variable.
+dose and agitation alone. Take this opportunity to eliminate one variable (grind
+size).
 
 There's no significant benefit to shortening bloom time except expediency so
 it's fine to just stick to the default. Very fresh and gassy coffees might
@@ -46,6 +61,15 @@ benefit from a longer bloom, maybe up to 2 minutes, the bubbly-ness will tell.
 
 ### Bloom, Pour, Swirl ~ the basic
 
+- 15 g of coffee
+- 250 g of water
+
+1. Bloom with 40 g of water and rest until 1:00
+2. Pour the remaining 210 g
+3. Swirl
+
+Total brew time should be in or about 1:30 to 2:30.
+
 ### Matt Winton's Five Pours ~ James Hoffman's Single Cup V60
 
 A simple 5-pour recipe for medium-coarse grinds that makes use of high