We recommend a few simple rules that will make you more in control of your espresso brewing.
These recommendations are are what we use on a daily basis in our Showroom.
1. Let the roasted coffee be at least two weeks old before your brew it. This will help you be much more consistent when you brew and it will taste better.
2. Always use -2g of coffee as the size of your filter basket. You will normally find the size (in grams) on the outside rim. (We recommend working with a ridgeless VST filter)
3. Pay attention when tamping the coffee. It needs to be a level bed every time.
4. Always measure everything. (1) The amount of dry dose in your filter basket, (2) the amount of volume in your espresso (in grams), and (3) the amount of time it takes from start to finish. These are all guidelines that will make your coffee taste better.
5. Brewing temperature between 90-93'C with a setting of 6 bar pressure.
6. Brewing ratios can and should differ between beans. As a general rule, we recommend a ratio of 1:3 for our beans (Ex. 19g dry dose x 3 = 57g volume) and an extraction time of 21 seconds. Even do this will most likely leave you with a good espresso, each coffee should have it's own recipe.
7. Sticking with this for our beans will give you an average TDS of 6,5-7% and an extraction around 20-22%.
8. An espresso without milk will almost always taste better if you (1) let it rest for one minute from when it is served and (2) stir it with a spoon before you drink it. The result will be a sweeter and more balanced taste experience.
9. Always work with a clean equipment. The cleaner your equipment is, the cleaner the final cup will be.
For more detailed recipes, we recommend you check out recipes page where we detail each coffee and how to brew them.