espresso recipe:69/158 (0.389 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:320 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 0.389

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 0.389”

  1. Name: BALMAADI Natural #2
    Vendor: Ozone
    Density (roasted): 0.389
    Score: 70
    Coffee Reference: India
    Region: Tamil Nadu
    Variety: Kent, S795
    Process: Natural
    Not getting much strawberry note. Not much acidity.

    Situated in near the town of Ooty, in the far west of the Tamil Nadu region of India, Balmaadi Estate was one of a group of coffee farms originally established by Scotsman John Ouchterloney in the 19th Century. In 2003 the farm passed to its current owner, Unnamalai Thiagarajan, from her husband’s family. A remote, difficult to access location and a wonderfully complex but sprawling farm meant Unna faced massive challenges to make it a sustainable business. Studying her options, she came across Biodynamic processes – one of the earliest Organic philosophies. Biodynamic growers obey Organic rules but also look to create self-sufficient agricultural environments, where the biodiversity on the farm supplies for its own needs. Chiming with her own beliefs in the importance of existing in harmony with her environment, Unna has used this approach to turn the challenge of isolation and the semi-wild nature of the farm into an advantage.

  2. Name: Sidama Shanta Golba
    Vendor: Atomic
    Density (roasted): 0.389
    Score: 74
    Coffee Reference: Ethiopia
    Region: Sidama
    Variety: Heirloom arabica
    Altitude: 1860-2160
    Process: Natural
    Flavour: Raspberry, melon, and lemon zest

    The Sidama Coffee Farmers’ Cooperative Union is a tribally based organisation marketing the coffee produced by Sidama farmers in the south of Ethiopia. It is an umbrella organisation uniting 53 primary societies, including Shanta Golba, which are currently investing their fair trade social premiums in the construction of schools, roading and transportation, electricity infrastructure, flour mills, and warehouses. The Union itself is focused on improving coffee production infrastructure and support. Shanta Golba produces both washed and natural coffees in a very similar manner to the other primary groups in the union. Read more about Sidama here.

    Natural coffee like this is produced late in the harvest and the ripe fruit has been dried in the cherry on raised beds, enhancing its essential sweetness and fruit flavours.

    The coffee has a light blueberry aroma and its flavour is sweet and slightly spicy – cinnamon and ripe berry fruit. It has a silky wine-like body and a long and fruity aftertaste.

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