The machine

How a Kilo works

A handle with a knob, a gear-reduction drive with a stainless steel lead screw and a stainless-lined brew chamber. No pump, no heater, no electricals. This page takes the machine apart — what each part does, why it is made the way it is, and what it asks of you.

9bar
Standard brew pressure, by hand
100ml +
Brew chamber
51mm
Basket size
0W
No cord, no board
01 · Anatomy

Most of it, we make ourselves

Every part of a Kilo, laid out in the order it goes together. The gears, certain seals, the handle, the drip tray and the stand are made in our workshop. The aluminum housing is machined outside, by a shop with the equipment it needs; the gauge and standard fasteners are bought in.

Made in-house Gears and stainless steel liner The reduction gears and bearings, an internal bracket and the stainless liner, machined to under a millimeter — the parts that decide the shot.
Made in-house Seals Certain seals are made on our own bench; the rest are standard stock.
Made in-house Handle, drip tray and stand Cast, machined, finished and assembled in the workshop.
Bought in Housing, gauge and fasteners The aluminum housing is machined outside by a specialist shop.
Close-up of the pressure gauge, 0 to 12 bar
02 · Pressure

Built for nine bars from a light turn

A lever machine trades effort for pressure: nine bars asks for your whole arm. Kilo puts a gear-reduction drive and a lead screw between the handle and the plunger. Each turn of the handle moves the plunger a short, precise distance, so the force arrives slowly and evenly. It's designed so that "two" fingers are enough to generate pressure.

Because nothing is automated, the pressure profile is yours. Soak the puck gently, ramp up, hold, ease off at the end. The gauge on top shows exactly where you are; your hand decides where to go. Shot is too fast — grind finer, too slow — grind coarser. 

One way to pull a shot
Illustrative profile · the curve is yours to shape
0369 bar0 s102030 PRE-INFUSERAMPHOLDTAPER
Pre-infuseA few gentle turns to around 2 bar. The puck wets evenly before any real pressure arrives.
RampKeep turning. Pressure climbs smoothly to nine bars over a few seconds.
HoldSteady on the handle. The gauge tells you whether you are holding the line.
TaperEase off as the shot finishes, for a sweeter, gentler end to the extraction.
Close-up of the drive gear, thrust bearing and seals
03 · Temperature

Why there is no preheating

On most manual machines, the first thing your hot water meets is a heavy block of cold metal. The metal wins. So you preheat — flush it, wait, flush again — and every shot depends on how patient you were.

We turned the problem around. The brew chamber is lined with stainless steel machined in-house to under a millimeter, so there is almost no mass to warm. Outside the liner sits insulation, so what little heat moves into the steel stays there instead of bleeding into the body. That is how the preheating step is designed out.

Chamber wall, in section
Diagram · not to scale
Hot water
Steel linerUnder 1 mm, so there is very little metal to warm.
InsulationDesigned to keep the heat on the water side of the liner.
BodyStructural only, and kept out of the thermal path.
Measured

Watch it measured

Close-up of the steel liner rising out of the chamber collar
04 · Workflow

A shot, start to finish

If you already make espresso, most of this is familiar. The grind, the tamp, puck-prep exactly as on any prosumer machine. What changes is the part in the middle — and how little waiting there is around it.

01

Boil

Heat water in the kettle you already own. There is nothing to switch on, and no preheating step.

02

Grind and tamp

Grind and tamp exactly as you would for any prosumer machine. Mount the portafilter.

03

Pour

Pour straight into the brew chamber from the top.

04

Turn

Turn the handle and watch the gauge. Soak, ramp, hold, taper — as fast or as slow as you like.

05

Reset

Back the plunger up, knock out the puck. Ready for the next shot straight away.

05 · Materials

Metal, chosen part by part

Each material is there for a job. Stainless steel where water and coffee touch. Aluminum where the machine needs to be rigid but not heavy. A hard black finish where hands and cups land every day. The parts that benefit from handwork are made in our Vancouver workshop, and every machine is inspected against our checklist before it ships.

Brew chamber linerStainless steel, machined in-house under 1 mm
GearsCast and machined in-house
Handle, drip tray and standMade in-house
HousingAluminum, machined outside
Close-up of the drip tray cover and stand base
06 · Care

Very little to look after

With no boiler there is no scale to fight. With no motor or board there is nothing to fail quietly inside a housing. Care comes down to cleaning and regreasing the lead screw now and then, replacing a seal.

After every shot
  • Knock out the puck
  • Rinse the portafilter, basket and puck screen
Now and then
  • Empty and rinse the drip tray
  • Clean and regrease the lead screw
  • Replace a seal if and when needed, no special tools required
Never
  • Descaling — there is no boiler
  • Firmware updates — there is no board
  • Motor service — there is no motor
07 · Specifications

Every number, in one place

Brewing
PressureDesigned for up to 9 bar, by hand
ControlFully manual profile, top gauge
Brew chamber100 ml +
PreheatingNo preheating step
Compatibility
Baskets51 mm
Tamper51 mm
GrinderAny espresso grinder
WaterFrom your own kettle
Power
Consumption0 W
HeatingNone
ElectronicsNone
Build
MadeHand-built in Vancouver, Canada
AssemblyOne machine at a time
ConsumablesSeals and wear parts
ServicingOrdinary tools, designed to be serviced

Read enough?

A refundable deposit holds your place: $99 for Founder's Circle, $55 for Priority Access. Or join the list and we will email you before launch.