espresso recipe:55/158 (0.375 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:347 μm
Temp:88 c
Flair 58 Temp:2
Dose:21 g
VST Basket:20 g
Yield:42 g
Shot time:27 s
Cup size:220 ml or 7.4oz (white)
Bypass:10 ml
Steamed Milk:168 ml
Roast Level
Density Range:66 %
Drop Temperature:222 c
Roast Name:Medium Dark/Dark 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 0.375

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.

1 thought on “espresso 0.375”

  1. Name: Ethiopia Buku Saysa 6 Apr 2021
    Vendor: Supreme
    Density (roasted): 0.375
    Score: 85
    Coffee Reference: Ethiopia
    Region: Hambela Wamena
    Altitude: 2350
    Process: Natural

    Buku Saysa hails from the Hambela Wamena region of the southern Guji zone. The region has one of the highest elevated coffee growing areas in Ethiopia with an altitude of 2,350 meters above sea level. With such a high altitude this coffee had a long, slow fermentation resulting in a distinctive natural coffee. Enjoy jasmine and mango flavours with a citric acidity and cocoa finish.

    Producer: Various Smallholders
    Region: Buku, Hambela Wamena, Guji
    Varietal: Dega (Heirloom)
    Processing: Natural
    Altitude: 2,350 masl
    Cocoa Nib

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