Hell yeah! It’s the best. I’ve only had it a few weeks so far but it’s already the best coffee purchase I’ve ever made.

Unpressurized espresso.

You need a either a manual lever (like I have) or a machine with pressure profiling to do properly. Grind your beans quite coarse (take your average turbo shot burr gap and double it, then take your average pour over burr gap and cut it in half, that’s your range for soup. I’ve been finding around 450um to be a pretty good sweet spot, personally, which is around a setting 40 on my DF54). Then, use as little pressure as possible to get a nice pre-infusion, I’ve found around a 10 second pre-infusion to work well, then just barely increase pressure to pull the shot. For my Cafelat Robot, I use just my fingers pulling down on the arms of the Robot for pre-infusion, then use the weight of my hands to pull the shot. You should end up with next to no crema, and a longer ratio, in less time than your standard shot. I’ve found 1:3 to work really well for my tastes, and that takes around 15 seconds. You can do different ratios though, I’ve seen people to 1:8 or even higher. Soup is super forgiving and not a strict definition at all. It works best with ultra light roasts. You should end up with more of like a really strong pour over vibe.

That might sound a bit complicated but it’s honestly the easiest brew method in the world, aside from a full immersion brew like a french press or something. But it’s way easier to get good results with really light roasts than pour over or regular espresso. Once you actually do it a couple times, you’ll realize just how easy it is to do. It’s great.

That sounds very promising, unfortunately after looking them up they seem to be an American company so I’ll have to pass. Maybe one day I’ll get a chance to try a sample or something, but I’m not looking to support any businesses down south at the moment.

It really is the best, isn’t it.