Hey, I’ve been tinkering with the idea of turning espresso extraction into a controlled experiment—think precise variables, data, and a dash of aesthetic design. Sounds like a project that could satisfy both our love for detail and our appetite for pushing boundaries. What do you think?

Great, let’s map out temperature, grind size, pressure, and brew time, then run a little matrix test. If the numbers stay tight, the only thing that will surprise us is the espresso’s taste.