espresso recipe:55/158 (0.375 g/ml) La minita
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 347 μm |
| Temp: | 88 c |
| Flair 58 Temp: | 2 |
| Ratio: | 2.0 |
| Dose: | 21 g |
| VST Basket: | 20 g |
| Yield: | 42 g |
| Bar: | 7 |
| Shot time: | 27 s |
| Cup size: | 220 ml or 7.4oz (white) |
| Bypass: | 10 ml |
| Steamed Milk: | 168 ml |
| Roast Level | |
| Density Range: | 66 % |
| Drop Temperature: | 222 c |
| Roast Name: | Medium Dark/Dark Roast |
| VIDEO How to make espresso right first time, every time | |
Step 5
Taste it
Most of the time it will be right first try. Sometimes it will need adjustment.All you need to decide is:- Is it too sour, like lemon. In this case you need to extract more.
- Is OK, you dont need to change anything. Some refer to this as the sweet spot, but coffee doesnt actually contain sugar so think of this as the calm between too sour and too bitter.
- Is it too bitter. All coffee is bitter to some extent but you can reduce the bitterness by extracting less.
Step 6
Adjustments
| If the coffee is too sour | |
| if the coffee is too bitter |
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Name: Ethiopia Buku Saysa 6 Apr 2021
Vendor: Supreme
Density (roasted): 0.375
Score: 85
Coffee Reference: Ethiopia
Region: Hambela Wamena
Altitude: 2350
Process: Natural
Notes:
Buku Saysa hails from the Hambela Wamena region of the southern Guji zone. The region has one of the highest elevated coffee growing areas in Ethiopia with an altitude of 2,350 meters above sea level. With such a high altitude this coffee had a long, slow fermentation resulting in a distinctive natural coffee. Enjoy jasmine and mango flavours with a citric acidity and cocoa finish.
Producer: Various Smallholders
Region: Buku, Hambela Wamena, Guji
Varietal: Dega (Heirloom)
Processing: Natural
Altitude: 2,350 masl
TASTING NOTES
AROMA:
Floral
ACIDITY:
Citric
BODY:
Smooth
FINISH:
Cocoa Nib