espresso recipe:68/158 (0.388 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:322 μm
Temp:89 c
Flair 58 Temp:2
Dose:20 g
VST Basket:20 g
Yield:46 g
Shot time:29 s
Cup size:220 ml or 7.4oz (white)
Bypass:13 ml
Steamed Milk:161 ml
Roast Level
Density Range:57 %
Drop Temperature:217 c
Roast Name:Medium/American
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 0.388

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 0.388”

  1. Name: Yirgacheffe Homa Natural
    Vendor: Atomic
    Density (roasted): 0.3883
    Score: 75
    Coffee Reference: Ethiopia
    Avg single bean weight: 0.120216718
    Region: Oromia
    Cooperative: Homa
    Variety: Heirloom arabica
    Altitude: 1550-2000
    Process: Natural
    Recommended Use: Stovetop, filter, Chemex, V60, plunger, espresso

    Region: Yirgacheffe, Oromia
    Co-op: Homa
    Varietal: Heirloom
    Altitude: 1550 – 2000 masl
    Process: Natural

    Flavour: Milk chocolate, blueberry
    Acidity: Medium
    Body: Syrupy
    Finish: Cocoa

    In 2015 we headed to Oromia province in Ethiopia with Trade Aid, a trip that included the fair trade coop of Homa. Situated just outside the the small town of Yirga Cheffe, the area is lush and green with tropical fruit hanging from the trees. Yirgacheffe coffee has historically been washed, a process enabled by the local abundance of fresh water. In contrast, the Harar and Somali borderlands we left behind were arid and inhospitable, and the coffee was entirely naturally pocessed and sun dried through necessity.

    Homa elect to sun dry part of their crop with the coffee cherry flesh attached. The result is a rich, sugary coffee with ripe fruit, blueberry and milk chocolate flavours. Through their meticulous picking, drying and sorting processes, the clarity and clean cup synonymous with Yirgacheffe coffee has been retained. No sugar needed.

  2. Name: Colombia Popayan Reserve
    Vendor: Mojo
    Density (roasted): 0.3886
    Score: 84
    Coffee Reference: Colombia
    Avg single bean weight: 0.15078125
    Region: Popayan
    Altitude: 1700-2000
    Process: Washed

    Balanced acidity with notes of chocolate milk and caramel.

    Variedad Colombia, Castillo, Caturra, Catimor, TypicaProcessing:WashedAltitude:1700-2000 metres above sea levelRegion:PopayanProducer:Collection of small farms

    Popayan Cauca is located in the Colombian Massit. It is in a plateau located at nearly 1700 metres above sea level and its surrounding coffee in produced in the beautiful undulating slopes.

    The so-called Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is one of the most outstanding Colombian coffee origins.

    This coffee is produced by approximately 65 growers, selected for their consistency and the cup profile of their coffees. Coffees from this programme are paid based on the quality, often reaching premiums of 20% above the market price.

    This coffee was shipped to New Zealand in jute sacks lined with PVC Grainpro bags – an airtight storage system that preserves aroma and freshness for longer, while also allowing the coffee to breathe naturally.

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