espresso recipe:25/158 (0.345 g/ml) foo
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 404 μm |
| Temp: | 87 c |
| Flair 58 Temp: | 1 |
| Ratio: | 1.5 |
| Dose: | 23 g |
| VST Basket: | 22 g |
| Yield: | 35 g |
| Bar: | 6 |
| Shot time: | 23 s |
| Cup size: | 240 ml or 8oz (black) |
| Bypass: | 5 ml |
| Steamed Milk: | 200 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:- 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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2 thoughts on “espresso 0.345”
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Hello
what do you mean 100% on roasting spectrum? is it on verge of 2nd crack because you have also 131% with 300 grams
and if you grind and wait few minutes would it shorten the time for best ?
You are correct, it is not the Roast Spectrum, it is the Density Range. Updated. I’ve also done an article on the Density Range. It is pretty rare to get a coffee as low as 300g/ml, 95% fall between 0.345 and 0.495. 300 would be well into 2nd crack I’d say. You really want to use immediately on grinding, preferably within 5 mins or you are losing aromatics.