The Angry Roaster - Brew Guides - Espresso

Information:

Dose	19g for a double espresso
Brew Weight	38g
Extraction Time	27 seconds
Grind	Very fine
Filter Basket	18 g or 20 g VST Basket
Water Temperature	93°C
Water Pressure	7 bars
Water Quality	< 50 ppm CaCO3

 

Process:

Step 1:

Use a scale to measure your dose of coffee and brewed liquid.

Step 2:

Distribute the coffee evenly to ensure the bed of coffee is flat.

Step 3:

Tamp down the bed of coffee with 10-15 kg of pressure. Be sure to tamp level. This is more important than the pressure.

Step 4:

Adjust your grind size to have the full beverage weight in approximately 27 seconds. Extraction time is controlled by the grind setting, so it is worth experimenting with this. As you grind finer, you increase extraction time.

Step 5:

For a more balanced cup, we like to give the espresso a quick stir to mix the layers before drinking. Enjoy!