espresso recipe:58/158 (0.378 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:341 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

How to Store Coffee Beans - 9 Tips


espresso 0.378

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 0.378”

  1. 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
    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

    Thank you Cypher Coffee, terrific product.



    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.


    Berries, vanilla, chocolate orange fondant, soft candy, lively acidity, juicy body, smooth & crisp finish



    Origin: Guatemala

    Region: Santa Rosa

    Altitude: 1,600 – 1,750 m

    Varietal: Pacamara

    Process: Washed


    Weight: 200g

    Roast: Espresso Roast


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