espresso recipe:57/158 (0.377 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:343 μm
Temp:89 c
Flair 58 Temp:2
Dose:21 g
VST Basket:20 g
Yield:44 g
Shot time:27 s
Cup size:220 ml or 7.4oz (white)
Bypass:11 ml
Steamed Milk:165 ml
Roast Level
Density Range:64 %
Drop Temperature:221 c
Roast Name:Medium/Breakfast
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 0.377

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 0.377”

  1. Name: Ethiopia, Guji, Espresso
    Vendor: Supreme
    Density (roasted): 0.377
    Score: 84
    Coffee Reference: Ethiopia
    Avg single bean weight: 0.11389728
    Region: Guji
    Cooperative: G & F Exporters
    Coffee: Arabica
    Variety: Heirloom arabica
    Altitude: 1800
    Process: Washed
    Milk Chocolate & Berries | Floral & Balanced

    We’re excited to be able to deliver new Ethiopian coffees with more traceability to their specific growing regions. Previously categorized as a sub-region of larger Sidamo, Guji has now been granted it’s own designation as a region capable of producing coffees with distinct and unique flavour profiles. This washed Guji espresso delivers all the great characteristics we know and love about Ethiopian coffee. Expect a perfumed citrus aroma with sweet fruit tones, a silky chocolate body and a refreshing lime marmalade finish.

    Producer: G & F Exporters
    Region: Guji
    Varietal: Heirloom Aribica
    Processing: Washed
    Altitude: 1800masl
    Lime, Jasmine, Cocoa
    Crisp, Citric
    Lime Marmalade

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