9 bar · 25–30s
Espresso
9 bar of pressure, 25 seconds, and no room to hide a bad grind.
Method at a glance
Ratio1:2 — 18g in, 36g out
GrindFine, like table salt
Time25–30 seconds
Water temp90–96°C (195–205°F)
Full guide coming soon.
We're testing espresso the same way we test everything else — same beans, same water, logged and re-run until the numbers stop moving. The step-by-step guide with photos lands in the Journal shortly.
Read what's live in the Journal →
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