espresso recipe:58/158 (0.378 g/ml) La minita
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 341 μm |
| Temp: | 89 c |
| Flair 58 Temp: | 2 |
| Ratio: | 2.1 |
| Dose: | 21 g |
| VST Basket: | 20 g |
| Yield: | 44 g |
| Bar: | 7 |
| 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:- 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: GUATALON
Vendor: Cypher Coffee
Density (roasted): 0.378
Score: 94
Monolith Flat Max: 5.75
Coffee Reference: Guatemala
Region: Santa Rosa
Cooperative: El Guatalon
Coffee: Arabica
Variety: Pacamara
Altitude: 1600-1750
Process: Washed
Notes:
Wow, absolutely extraordinary. I’ve never had such a orange citrus coffee ever before. The nose is lovely, has some almond notes which I adore. The flavour is explosive, lively acidity is right. The roaster has done an excellent job of retaining all the terrior and avoiding any under development, the balance is spot on. The crip finish is just beautiful, I have a huge smile on my face for hours.
I measured the the density 0.378 g/ml and used the espresso recipe from https://density.coffee/ssdi/espresso-0-378/
SUPERB.
Thank you Cypher Coffee, terrific product.
CUP OF EXCELLENCE RANK 27 – GUATEMALA 2020
FARM HISTORY
El Guatalon is located at Belen Village, Santa Rosa de Lima, Santa Rosa; 35 kms from Guatemala City. It has a total area of 50 hectares, 10 of which produce coffee and the rest possess a natural forest reserve of pine, cypress and other varieties.
With over 60 years in coffee production, the Juarez family is currently in its fourth generation of coffee growers and has continued its legacy producing one of the best coffees of the region.
The name “El Guatalon” comes from the term “guatal”, a word used in some Central American countries that refers to a piece of land where cattle graze after the corn harvest.
As coffee growers, we are committed with keeping our natural resources and biodiversity. El Guatalon is a fantastic place to do some mountain hiking thru the coffee forest and to experience a unique bird watching.
CYPHERED PROFILE
Berries, vanilla, chocolate orange fondant, soft candy, lively acidity, juicy body, smooth & crisp finish
FACTS
Origin: Guatemala
Region: Santa Rosa
Altitude: 1,600 – 1,750 m
Varietal: Pacamara
Process: Washed
Weight: 200g
Roast: Espresso Roast
URL:https://www.bycypher.com/products/guatalon