espresso recipe:35/158 (0.355 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:385 μm
Temp:87 c
Flair 58 Temp:1
Ratio:1.6
Dose:23 g
VST Basket:22 g
Yield:37 g
Bar:7
Shot time:24 s
Cup size:220 ml or 7.4oz (white)
Bypass:6 ml
Steamed Milk:177 ml
Roast Level
Density Range:78 %
Drop Temperature:229 c
Roast Name:Dark/Darker than Dark
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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espresso 0.355

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 0.355”

  1. Name: LOS ANGELES
    Vendor: Cypher Coffee
    Score: 95
    Coffee Reference: El Salvador
    Region: Ahuachapan
    Cooperative: Los Naranjos Café
    Coffee: Arabica
    Variety: Pacamara
    Altitude: 1400
    Process: Natural
    Notes:
    CUP OF EXCELLENCE RANK 5 – EL SALVADOR 2020
    FARM HISTORY
    Los Naranjos Café it is the result of hard-work, dreams, hopes, struggle and perseverance, these qualities, are also the best representations of great minds behind this company, David Velásquez Gómez, Sigfredo Corado Márquez and Manuel de Jesus Olivares. They met around the 80’s in high school, without any clue that their dreams and ambitions will reunited them 35 years later in a such a beautiful activity as coffee producing.

    Nowadays, It´s quite common to hear stories of the old generations of coffee producers and how important it was back in those days, but through the years, coffee producing importance has been decreasing due many conditions around, climate change, economy conditions, political issues, among others. Nevertheless, David, Sigfredo and Manuel, decided to write a new chapter in coffee story and decided to put their knowledge and resources in an industry that has been abandoned in the last years.

    CYPHERED PROFILE
    Guava, apricot, mango, pomelo, silky body, sparkling acidity, sweet syrupy long finish

    FACTS

    Origin: El Salvador

    Region: Ahuachapan

    Altitude: 1,400 m

    Varietal: Pacamara

    Process: Natural

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