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 |
| Ratio: | 2.3 |
| Dose: | 20 g |
| VST Basket: | 20 g |
| Yield: | 46 g |
| Bar: | 7 |
| 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:- 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 |
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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
Notes:
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.
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
Notes:
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.