espresso recipe:24/158 (0.344 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:406 μm
Temp:86 c
Flair 58 Temp:1
Ratio:1.4
Dose:23 g
VST Basket:22 g
Yield:32 g
Bar:6
Shot time:23 s
Cup size:240 ml or 8oz (black)
Bypass:4 ml
Steamed Milk:204 ml
Roast Level
Density Range:85 %
Drop Temperature:232 c
Roast Name:Dark/Vienna 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:
  1. Is it too sour, like lemon. In this case you need to extract more.
  2. 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.
  3. 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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v12.20231123.15

espresso 0.344

author avatar
richard.c.mayston Solution Architect
Under-extracted coffee is sour, and over-extracted coffee is bitter. Different degrees of extraction are required for different roast levels, which correlate most strongly with density. The density.coffee recipe series is a practical tool that empowers you to navigate by taste and resolve sour or bitter coffee issues. It provides a full range of extraction tools for any method of coffee extraction, putting you in control of your coffee's flavor.

1 thought on “espresso 0.344”

  1. Coffee Reference: Papua New Guinea
    Region:
    Waghi Valley, Western Highlands
    Altitude: 1400-1800
    Process: Washed
    Notes:

    A beautiful estate grown coffee of the highest grade. Rich dark chocolate, tangy fruits, and a silky smooth finish. Ulya is a full-bodied, delicious coffee that will leave you feeling refined & elegant.

    The Ulya Mill is located in the heart of Waghi Valley and is owned and operated by Monpi Coffee Exports. The original Ulya Plantation is located immediately next to the mill and is still privately owned. Occupying over 200ha , it’s still going strong and supplies a high quality product to the mill.

    The mill saw a major upgrade under Monpi Management in 2014. With an expansion of milling capacity, a brand new wet-milling line, and a state of the art waste water processing plant, the mill is able to offer the best possible processing environment from harvest till final green bean exports.

    Many smallholder farmers in the region also bring their fresh coffee cherries to be processed and milled at Ulya mill.

    The relatively high altitude and cooler climate of this area is ideal for the cultivation of high-quality coffee.

    PNG is an extremely diverse country, with over 800 different languages spoken. Most tribes from the highlands had minimal contact with the western world until the 1930s, as exploration in PNG had been minimal. PNG is now a paradox between Western influence and indigenous traditions.

    Ulya coffee is Rich and full bodied, with notes of dried fruit, dark chocolate, and sweet spices, with a lingering finish.

    -Region: Waghi Valley, Western Highlands

    -Varietals: Typica and Arusha

    -Elevation: 1400 to 1800m

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