espresso recipe:60/158 (0.38 g/ml)
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 337 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: | 28 s |
| Cup size: | 220 ml or 7.4oz (white) |
| Bypass: | 11 ml |
| Steamed Milk: | 165 ml |
| Roast Level | |
| Density Range: | 62 % |
| Drop Temperature: | 220 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: Mexico San Fernando
Vendor: Peoples
Density (roasted): 0.38
Score: 60
Coffee Reference: Mexico
Region: San Fernando
Altitude: 1300-1600
Process: Washed
Notes:
Notes Milk Chocolate, Hazelnut & Buttery Roast Medium Process Washed
Origin Mexico
A classic crowd pleaser! Milk chocolate notes are the dominating flavour of this coffee, followed up with hints of maple & muscovado, all this is backed up with a big body and buttery mouth feel. This is what we call a coffee tasting coffee.
Farmer Cooperatives
SAN FERNANDO