espresso recipe:110/121 (0.439 g/ml) kenya
Step 4
Make your coffee
| Brew Guide | |
|---|---|
| Grind Setting: | 178 μm |
| Temp: | 94 c |
| Flair 58 Temp: | 3 |
| Ratio: | 3.7 |
| Dose: | 15 g |
| VST Basket: | 15 g |
| Yield: | 56 g |
| Bar: | 9 |
| Shot time: | 38 s |
| Cup size: | 170ml or 6oz (teal) |
| Bypass: | 27 ml |
| Steamed Milk: | 87 ml |
| Roast Level | |
| Density Range: | 9 % |
| Drop Temperature: | 192 c |
| Roast Name: | Light/Light 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:- 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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