The Craft
BEHIND NO.9
A number. A standard. A perfect cup. 9 bar. That is the exact pressure at which hot water should meet ground coffee to extract a perfect espresso. Not 7. Not 11. Nine. It is the standard recognised by baristas, roasters and coffee professionals worldwide. At 9 bar, the water moves through the grounds with precision — releasing the full depth of flavour without bitterness, producing a crema that is dense, golden and lasting.
THE ROAST
We take our time because great coffee cannot be rushed. Heat, airflow and timing are carefully controlled to reveal the full character of every bean. The goal is balance: depth without heaviness, clarity without sharpness. A roast that brings out what is already there.
HOW TO BREW
ESPRESSO
9 bar is not just our name, it is the standard. A perfect espresso extracts at exactly 9 bar, with water at 90–95°C, over 25–30 seconds. The result: a dense, golden crema and a flavour that is full, never bitter. Everything else begins here. Grind fresh. Extract at 9 bar. Never rush it.
CAPPUCCINO
A great cappuccino is balance. Equal parts espresso, steamed milk and foam but the secret is in the milk. Steam to 60–65°C until silky, never bubbly. No.9 is crafted to hold its character even through milk. The espresso does not disappear, it anchors the drink.
AFFOGATO
One scoop of good vanilla ice cream in a glass. One freshly pulled hot espresso poured directly over it. Nothing else. The ice cream softens at the edges, the espresso stays hot in the centre and every sip changes. Use the hottest, strongest espresso you have. No.9 works best.
