espresso recipe:67/158 (0.387 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:324 μm
Temp:89 c
Flair 58 Temp:2
Ratio:2.3
Dose:20 g
VST Basket:20 g
Yield:46 g
Bar:7
Shot time:28 s
Cup size:220 ml or 7.4oz (white)
Bypass:13 ml
Steamed Milk:161 ml
Roast Level
Density Range:58 %
Drop Temperature:218 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

Adjustments

If the coffee is too sour
if the coffee is too bitter

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espresso 0.387

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 density.coffee 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 0.387”

  1. Name: Caffè Lusso Ethiopia Sidama
    Vendor: Caffe Lusso
    Density (roasted): 0.387
    Score: 78
    Coffee Reference: Ethiopia
    Region: Sidama
    Cooperative: Dur Feres
    Altitude: 1800
    Process: Natural
    Notes:
    Mixed berries, creamy and smooth, red cherry, white flowers

    Single Origin

    Ethiopia Sidama

    The Sidama “Dur Feres” showcases mixed berries enveloped in a creamy texture, hints of red cherry and white flowers, and finishes with distinctive clarity. This versatile coffee can be enjoyed using many brewing methods.

    “Dur Feres,” or “Wild Horse,” is a community micro-lot from South Central Ethiopia in the Bensa district of the Sidama growing region. Caffè Lusso is proud to showcase this coffee as it was crafted in the spirit and homage to legendary Ethiopian coffee producer Mohamed Ogsady, whose world renowned “Horse Harar” was the benchmark of one of the greatest coffees in the world for many years. The unique flavors of this coffee come from Ethiopia’s unique terroir captured at 1800 meters above sea level.

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