espresso 0.35 al salvador

Brew Guide
Temp:85 c
Flair 58 Temp:1
Ratio:1.2
Dose:25 g
VST Basket:25 g
Bar:6
Yield:30 g
Shot time:21 s
Cup size:240 ml or 8oz (black)
Bypass:1 ml
Steamed Milk:209 ml
Grind Setting:390 μm
Roast Level
Density Range:97 %
Drop Temperature:238 c
Roast Name:Dark/Vienna Roast
VIDEO How to make espresso right first time, every time

Coffee aging for 0.35

DayDateStatusStorage
010/01/2023dont use yetImproving, do not freeze. Store in single dose bean vaults
111/01/2023passibleImproving, do not freeze. Store in single dose bean vaults
212/01/2023goodImproving, do not freeze. Store in single dose bean vaults
313/01/2023very goodImproving, do not freeze. Store in single dose bean vaults
414/01/2023very goodImproving, do not freeze. Store in single dose bean vaults
515/01/2023bestImproving, do not freeze. Store in single dose bean vaults
616/01/2023goodStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
717/01/2023passibleStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.
818/01/2023past its primeStaling, consider arresting development by freezing. Store in single dose FoodSaver. Do not thaw, grind frozen. Do not thaw, grind frozen. Extends shelf life over 1 year.

v10.20221002.3

4 thoughts on “espresso 0.350”

  1. Rick Knowlan

    Just did the input for an Ethiopian Suke Quto. SG was 354. I set the roast date as Sep 08 2021 using the calendar function. The output tells me it’s best to freeze on September 3. I’m guessing that means it’s over-roasted? Or?

    If it’s over-roasted, the algorithm could make a data dip using the date, and if the query date is past the best roast date, it could say the coffee is already past its prime/

    1. Hi Rick,
      0.354 is a a very dark roast. Since you brought this up, I fished out the darkest roast I have on hand out of my freezer – 0.355 Cypher Coffee Los Angeles from El Salvador. I was impressed just how enjoyable it was at a 1:1.3 ratio, still some apricot mango guava fruit notes. Your Ethiopian Suke Quto is not necessarily over roasted, and I would not discard it, but I would single dose and freeze it if I could. I have taken your advise and changed the wording to ‘past its prime’.
      It would be interesting to see it that roaster tends to the dark side, some do.
      Regards, Richard

  2. my roast is 350 gram per liter but Agtron gourmet of ground is 64 how this data coincide with dark roast?

    1. 0.350 g/ml is a dark roast, I would have expected an Agtron of around 30. However Agtron is useful for a roaster, because they already know how the beans bean roasted, they just need to now how far to go, when to stop.

      But Agtron is not much use for determining extraction. If you cook a roast at a real high temp, it might be black on the outside, but still tough on the inside. Coffee cooked high and fast will be dark, but still hold a lot of water, be dense and difficult to extract. A piece of meat cook long and low is not going to be black on the outside, but it’s going to be pull apart tender. Coffee roasted long and low wont be dark, but it will have lost most of the moisture, be brittle, porous and extract really easy. So colour is not the best tool to use. Measuring density is much better.

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