espresso recipe:30/158 (0.35 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:395 μm
Temp:87 c
Flair 58 Temp:1
Dose:23 g
VST Basket:22 g
Yield:37 g
Shot time:24 s
Cup size:220 ml or 7.4oz (white)
Bypass:6 ml
Steamed Milk:177 ml
Roast Level
Density Range:82 %
Drop Temperature:230 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 0.350

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.

4 thoughts on “espresso 0.350”

  1. 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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