Precision Espresso: Mastering the High-End 9-Bar Extraction

Tools and Materials Needed

To execute this workflow, you need a high-precision setup. Core components include a

espresso machine and a

DF64 Gen 2

grinder. Essential accessories include the

Weber Workshops Blind Shaker

, an

Acaia Lunar

scale, a

Sworks

basket, and a

Puck Screen

. You also need paper filters and a

Ross Droplet Technique

(RDT) spray bottle.

Step-by-Step Preparation

1. RDT and Grinding: Weigh a 19g dose. Apply two sprays of water (RDT) to the beans to eliminate static before grinding into the
   Weber Workshops Blind Shaker
   .
2. Filtration and Distribution: Place a wet paper filter at the bottom of the
   Sworks
   basket. Shake the coffee grounds in the blind shaker and lift the center plug to drop them into the
   Portafilter
   . Use a funnel to prevent spills.
3. Leveling and Tamping: Use a
   WDT Tool
   to level the surface. Perform a double tamp using the
   Decent V3 Tamper
   to ensure full puck compression.
4. Extraction: Place a
   Puck Screen
   on top. Pull a 9-bar shot, targeting a fast flow—roughly 15 to 20 seconds for a 19g dose—to stay on the "coarser side of the volcano" for even extraction.

Tips and Troubleshooting

Avoid the common mistake of grinding too fine. While finer grinds theoretically increase extraction, they often cause channeling, which lowers overall quality. If the shot tastes sour or thin, ensure your

is thermally stable and that your tamping is perfectly level. Using a

Sworks

provides the necessary resistance to allow for these coarser grind settings.

Conclusion

This rigorous routine results in a high-clarity, sweet espresso shot with punchy acidity, typical of light roasts. By leaning into the science of even flow rather than just chasing fine grind sizes, you ensure every shot hits the 20% extraction mark with repeatable precision.