For this product we recommend the following
Espresso machine:
- Extraction time (runtime) 23-27 sec.
- Ratio (double espresso): 1:2 (18g. - 20g.)
Filter coffee:
- 7 g per cup.
- Water ratio 1:10
Piston jug:
- 8 g per cup.
- Water ratio 1:10
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Espresso recipe
Espresso recipe is a matter of taste, but we have a draft of how you can start yours.
adventure.
The rule of thumb for brewing on an espresso machine is the following:
- Brewing ratio 1:2, i.e. with 18 g of coffee you should end up with 36 g of brewed coffee.
- The amount of coffee for a double espresso is approx. 16g. – 20g.
- Extraction time is approx. 20-30 sec. (throughput time)
- Pressure around 6-9 bar, depends on the coffee.
The most important parameters are the coffee ratio in your recipe and the extraction time.
Is the throughput time too fast, i.e. under 20 seconds, and is the desired weight still
not achieved, must
the coffee is ground finer or tamped harder to achieve more resistance. In this way,
The recipe is defined for each type of coffee.
It takes one or two tries before the coffee hits correctly. Remember that a
Coffee can be brewed in several ways, so you should try it out for yourself and see,
whatever suits your taste. Light roast coffee: We recommend a longer extraction than with the dark roast. That is, yes
"softer" or more oil there is in the beans the longer
extraction is needed to pull it out.
Remember that brewing temperature matters a lot
depending on whether it is a light or dark roasted coffee. Dark coffee is brewed on
90-91 degrees, whereas the light roasted is brewed at 93 degrees.
Acidity
Roasting
Kilimanjaro
Arabica
84.75
