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Espresso machine

Pulling The Cathedral

How to dial in our flagship espresso blend. Designed for a 1:2 brew ratio at 92°C with 9 bars of pressure.

Ratio
1:2 (e.g., 18g in : 36g out)
Grind
Fine — adjust by feel
Time
26 — 32 seconds
Difficulty
4/5

Steps

  1. 1
    Rest the coffee

    Wait 7-10 days post-roast before pulling — let CO₂ degas for stable extraction.

  2. 2
    Dose

    18g into a clean basket.

  3. 3
    Distribute and tamp

    Level the puck, tamp with consistent ~30 lbs of pressure.

  4. 4
    Pull

    Aim for 36g out in 28 seconds. Adjust grind finer if it pours faster, coarser if slower.

  5. 5
    Taste

    Sour = under-extracted (grind finer or pull longer). Bitter = over-extracted (grind coarser or shorter).

Pro tips
  • · If you're chasing crema thickness, you're chasing the wrong thing — taste matters more than appearance.
  • · Buy a $25 calibrated tamper and a refractometer if you really want to nerd out.