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
Dose:21 g
VST Basket:20 g
Yield:44 g
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:
  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 0.380

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 0.380”

  1. Name: Mexico San Fernando
    Vendor: Peoples
    Density (roasted): 0.38
    Score: 60
    Coffee Reference: Mexico
    Region: San Fernando
    Altitude: 1300-1600
    Process: Washed
    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


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