To use it, fill the canister with roughly 2.5 ounces of water, pour a quarter-ounce of grounds into the designated capsule, twist it (sealed), and pump the built-in piston. This helps create the crema-topped coffee at 116psi. To get a standard shot of espresso you'll want to push it at least 18 times, and let it drip into the cap, which doubles as a cup.
You may want to apologize to your jittery nerves, and everyone around you, in advance.
Joe McGauley is a senior editor at Supercompressor currently tweaking on a single cup of iced coffee. He's sensitive.