BREWING METHOD
Espresso
Pressure in place of time. Nine bars push water through a tight puck in under thirty seconds, concentrating body and sweetness into something dense enough to drink on its own or carry milk.
RATIO
1:2
GRIND
FINE
TEMP
93°C
TIME
0:28
01 / DOSE
The Dose
Grind 18g fine and distribute evenly in the basket, then tamp level with firm, consistent pressure.
02 / EXTRACT
The Extraction
Lock in and start the shot — aim for 36g in the cup over 25–30 seconds, in a steady honey-like stream.
03 / SERVE
The Crema
Look for a dense, hazelnut crema. Serve immediately — espresso waits for no one.
ROASTS FOR THIS METHOD
