Miratsu Kanade Espresso Machine

The Kanade is built for people who treat the morning shot as ritual. A brass 58 mm group and dual analog gauges — one for boiler pressure, one for pump pressure at the puck — let you watch the extraction instead of guessing at it. Brew temperature is PID-controlled and offset-calibrated at the group, so the number you set is the temperature the coffee actually meets, in the 90-96 °C range where espresso extracts properly. A manual pre-infusion lever lets you hold low pressure until the first drips appear, then ramp to 9 bar — useful for taming fast-flowing light roasts. The two-hole steam tip is slower than a four-hole but far more forgiving for latte-art microfoam. Heavy, deliberate, and made in small production runs.