espresso recipe:73/158 (0.393 g/ml)

Step 4

Make your coffee

Brew Guide
Grind Setting:312 μm
Temp:90 c
Flair 58 Temp:2
Dose:20 g
VST Basket:20 g
Yield:48 g
Shot time:29 s
Cup size:190 ml or 6.4oz (brown)
Bypass:14 ml
Steamed Milk:128 ml
Roast Level
Density Range:54 %
Drop Temperature:216 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

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espresso 0.393

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.

1 thought on “espresso 0.393”

  1. Name:
    Roasters’ Cup – Brazil Daterra Moonlight
    Vendor: L’affare
    Density (roasted): 0.393
    Score: 68
    Monolith Flat Max: 5.75
    Espresso Kinu m47: 192
    Coffee Reference: Brazil
    Process: Unknown
    A solid blend. Nice nose, but lacks acidity and a lasting finish. Wouldn’t buy again.

    The Roasters’ Cup is the epitome of the roasters’ craft: sourced from some of the world’s most interesting coffee plantations and roasted at our Auckland and Wellington cafes in small-batch roasters. These coffees are roasted to heighten the unique and special characteristics that the varietal and location bring.

    Taste Notes:
    A complex medley of roasted and caramelized nuts combined with a sweet peach like stone fruit create fragrance and aroma that hint to the quality of this coffee and its unique processing. Flavours of caramelized nuts such as chestnuts and hazelnuts compliment the sweet peach acidity and balance well too give an overall sweetness to the cup. The combination of processing methods give this coffee a creamy body and mouthfeel while the lingering caramel aftertaste leaves you wanting a little bit more.
    Espresso Grind 1Zpresso: 270

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