Brew method
Espresso
Nine bars of pressure, 25 seconds, one of the most demanding extractions in coffee.
Recipe
- Grind 18g fine — adjust until it feels like fine sand 10s
- Distribute evenly, tamp level with 15kg of force 10s
- Lock the portafilter, start the shot 5s
- Watch the first drops at ~8 seconds 8s
- Stop at 36g out, around 25–28 seconds 20s