espresso recipe:82/158 (0.402 g/ml) felix

Step 4

Make your coffee

Brew Guide
Grind Setting:295 μm
Temp:90 c
Flair 58 Temp:2
Ratio:2.5
Dose:19 g
VST Basket:18 g
Yield:48 g
Bar:8
Shot time:30 s
Cup size:190 ml or 6.4oz (brown)
Bypass:15 ml
Steamed Milk:127 ml
Roast Level
Density Range:48 %
Drop Temperature:213 c
Roast Name:Medium/City
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 0.402

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 0.402”

  1. Name: BALMAADI NATURAL
    Vendor: Ozone
    Density (roasted): 0.402
    Score: 87
    Monolith Flat Max: 5.5
    Filter Kinu m47: 392
    Coffee Reference: India
    Region: Tamil Nadu
    Variety: Kent, S795
    Process: Natural
    Notes:
    Wow, strawberry note, tobacco leaves, ripe pears, Coxes Orange waxey apples. Light 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.

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