9Barista Induction Heat Exchanger Plate Studio Shot

9Barista Calibrated 53mm Tamper Kit

Curated Benchmark: 9Barista (UK)

Machined 304 stainless steel base, ergonomic wooden handle, magnetic funnel matching 9Barista portafilter.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

Espresso

  • Dose (Coffee): 18g
  • Yield (Water/Output): 38g
  • Grind Size: Fine (Espresso)
  • Water Temperature: 91°C (196°F) - Slightly cooler to ensure the chocolate notes stay sweet and don't turn ashy.
  • Brew Time: 28 - 32 seconds
  • Equipment Note:

Step-by-step Instructions:

  1. Purge your espresso machine group head and wipe your portafilter basket completely dry.
  2. Grind 18g of coffee into the basket. Distribute the grounds evenly to prevent channeling.
  3. Tamp firmly and evenly.
  4. Lock the portafilter into the group head and immediately start the extraction and your timer.
  5. Aim to hit exactly 38g of liquid espresso in your cup right around the 30-second mark.

Rwenzori Dial-in Pro-Tip: If your shot tastes a little too sharp or acidic, try pulling it just a little bit longer (up to 40g yield). If it tastes bitter, pull it a little shorter (stop at 36g).

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to 9Barista.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.