espresso recipe:62/158 (0.382 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:333 μm
Temp:89 c
Flair 58 Temp:2
Dose:21 g
VST Basket:20 g
Yield:46 g
Shot time:28 s
Cup size:220 ml or 7.4oz (white)
Bypass:12 ml
Steamed Milk:162 ml
Roast Level
Density Range:61 %
Drop Temperature:219 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 0.382

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.

2 thoughts on “espresso 0.382”

  1. Name:
    Brazil Fazenda Jaguara 28 Apr 2021
    Vendor: Supreme
    Density (roasted): 0.382
    Score: 84
    Coffee Reference: Brazil
    Campo Das Vertentes, Minas Gerais
    Andre Luiz Garcia & Natalia Moreira Brito
    Variety: Yellow Catuai
    Process: Anaerobic fermentation
    Aeropress, Cone Filter, Gold Filter, Chemex Grind, Filter Machine, Plunger Grind

    Established back in 2001, Fazenda Jaguara is owned and operated by husband and wife, Andre Luiz Garcia and Natalia Moreira Brito. We’ve been working with Andre and Natalia for nearly eight years, and always love the coffees they produce. So naturally, we are very excited to be able to share their latest coffee with you.

    After selective handpicking, Fazenda Jaguara undergoes a special process called anaerobic fermentation. During this process, the coffee is de-pulped, then placed in an airtight tank with its sticky fruit mucilage and skins, which have been removed during the de-pulping stage. This style of fermentation is known to extend the traditional timeframe, 12-36 hours, to several days in some cases.

    This complex process is gaining rapid popularity due to the incredible and unique flavours it produces. And, Brazil Fazenda Jaguara offers just that. Expect full fruit notes of passionfruit, plum and tangerine with a dried date sweetness and syrupy body.

    Andre Luiz Garcia & Natalia Moreira Brito
    Region: Campo Das Vertentes, Minas Gerais
    Varietal: Yellow Catuai
    Processing: Anaerobic fermentation
    Altitude: 1040 masl
    Milk Chocolate

  2. Colombia Finca Buenos Aires Extended Ferment
    Vendor: Mojo
    Density (roasted): 0.382
    Score: 58
    Coffee Reference: Colombia
    Region: Quindio
    Variety: Castillo
    Altitude: 1650
    Process: Anaerobic fermentation
    Way to dark for my tastes

    Region: Quindio
    Altitude: 1650masl
    Varietal: Castillo
    Process: EF2 – Anaerobic Fermentation

    This experimental coffee, sourced from Finca Buenos Aires, Colombia, has undergone extended fermentation and has notes of strawberry, watermelon and bitter orange.

    Grown by producer Jairo Arcila, this coffee has gone through an experimental process titled EF2 to create a unique flavour profile.

    EF2 – a process created by Jairo Arcila’s sons, Felipe and Carlos Arcila – makes use of both Aerobic and Anaerobic fermentation methods. Coffee cherries are aerobically fermented for 24 hours to increase body and sweetness before being stored in airtight bags and goes through several stages of anaerobic fermentation to producer lighter, fruitier tones associated with Anaerobic fermentation.

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