Decaffeinated using the Swiss Water process

caramelized sugar

brewed one cup at a time

Pump Pressure 9 bar (15 bar Italian pump) User Interface Buttons

discovering a Saharan sunrise

JoeFrex Level Tamper, 58 mm Fraction Packs Decaffeinated using the Swiss WaterEspresso tamping is an art that is often neglected in espresso preparation. The goal is to create a pellet of coffee through which the hot water from the espresso machine will penetrate evenly. Since the water from the espresso machine is under pressure, the espresso pellet must be hard and evenly tamped. The water only knows how to go from a region of high pressure to a region of low pressure. Therefore it is important to prevent paths of least