espresso recipe:61/158 (0.381 g/ml)
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 335 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 |
Buying the Best Coffee Beans - 6 TipsHow to Store Coffee Beans - 9 Tips
v12.20240722.1
1 thought on “espresso 0.381”
Leave a Comment
Print This Post
Name: Sitio Pedra Menina 0.381
Vendor: Mojo
Density (roasted): 0.381
Score: 75
Coffee Reference: Brazil
Region:
Minas Gerais, Serra do Caparaó
Cooperative: Sítio Família Protásio
Coffee: Arabica
Variety: Yellow Catuai
Altitude: 1250
Process: Pulped natural
Notes:
2nd batch of roasting densities
We went to Forquilha do Rio to get you this coffee.
Brazil, Minas Gerais, Serra do Caparaó
Farm: Sítio Família Protásio
Producer: Fabio Protásio
Process: Honey
Altitude: 1250m
Variety: Catuaí Vermelho 44
Notes: Corn Juice and Molasses
Comforting and Friendly