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The Espresso Artisan.

You are chasing the god shot. The perfect 18g in, 36g out, 25-second extraction that produces a thick, syrupy espresso with tiger-stripe crema. You have spent more on your grinder than your brewer (smart), you can taste the difference between 93C and 94C extraction temperature (debatable), and your kitchen counter looks like a small cafe. The learning curve was steep. The reward is that you never need to leave your house for a flat white again.

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