In Formula 1, everything follows precise rules. Temperature, pressure, timing — variables are controlled, variations measured in tenths of seconds. The perfect espresso works exactly the same way.

The same variables

In F1: tire temperature, aerodynamic load, fuel consumption. In espresso: water temperature (90-93°C), pressure (9 bars), dose (7-9g), extraction time (25-30 seconds). In both cases, changing one variable affects all others. Mastery comes from understanding the interactions.

The data culture

F1 teams analyze millions of data points per race. The best baristas analyze every extraction — weight, time, flow rate. This data culture, applied to coffee, has transformed specialty coffee into an exact science.

At Carrera Café

Our baristas at 72 boulevard Champlain apply this rigor to every extraction. Every variable is controlled, every result analyzed. Because an exceptional espresso, like a perfect qualifying lap, leaves nothing to chance.