espresso recipe:25/158 (0.345 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:404 μm
Temp:87 c
Flair 58 Temp:1
Dose:23 g
VST Basket:22 g
Yield:35 g
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:
  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


If the coffee is too sour
if the coffee is too bitter

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espresso 0.345

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 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.

2 thoughts on “espresso 0.345”

  1. 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 ?

    1. 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.

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