◉ 004 | The Perfect Pour: 20g @ 9 bar × 28s = 40g (Au)

We bought an espresso machine

9 months ago.

And a separate grinder.

Whole fucking science.

We drink oat latte.

That’s us.

Latte = Coffee + Milk

Coffee.

Dark. Heavy.

Brought from a distant land.

As us.

Takes time to dial in.

But once it’s set—

you’re home.

20 grams in.

9 bars of pressure.

28 seconds.

40 grams of brown gold out.

Predictable.

Solid as a rock.

At $799, just the grinder.

It better be.

But milk.

Looks soft.

Feels simple.

Isn’t.

It’s the wild card.

Always moving.

Always changing.

Temperature.

Jug size.

Wand angle.

How deep.

How long.

How fast the steam comes in.

Everything matters.

Every single time.

But this morning—

it landed.

That spin.

That quiet pull inward.

The spiral.

The centre held.

You know when it’s right.

You feel it.

Start clean—

stay with it—

and momentum does the rest.

Start off?

Even slightly?

Too much air.

Not enough motion.

Wrong rhythm.

And the whole thing collapses.

Coffee and milk—

both have to show up.

Match energy.

Flow together.

That’s when you get the good stuff.

That’s when it holds.

And if not?

Pick yourself up.

Clean the wand.

Rinse the jug.

And start over.