Pulling espresso is a conversation between water and coffee. Pressure, temperature, grind size, time -- all at once, in barely 25 seconds. It sounds demanding, but once you find your rhythm, each shot becomes a small, satisfying ritual.
Start simple: dose 18-20g of finely ground coffee, distribute evenly with the WDT tool, tamp with steady pressure. Extract for 25-30 seconds. Running too fast? Grind a touch finer. Too slow and bitter? Go coarser. With each adjustment, you understand your beans a little better.
With Espresso Series 1 in hand, you worry less about tools and start listening to flavor.
