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What it is and what sets it apart: Core bar craft: distribution, tamp, lock-in and time/weight control. Differs from filter by ~9 bar and short ratio.
At the bar: Dose → distribute/level → tamp → lock → start → stop at yield → judge flow and taste.
Impact on the drink: Impact: sweetness, acidity, bitterness and crema. Base of all espresso drinks.
Technical notes: Often ~25–35 s and ~1:2 ratio (tune to coffee). Many groups ~9 bar.
Common mistakes: Starting without a scale. Uneven puck. Cutting by eye only. Ignoring channeling.
Key facts
- pressureBar9
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Espresso extraction changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.