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:- 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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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