BREW GUIDE | Espresso
Espresso
Espresso utilises high-pressure (9 bars) hot water (90-94°C) forced through finely ground coffee (table salt consistency). This process yields a concentrated, viscous brew characterised by a thick layer of crema (emulsified coffee oils).
Grind:
Fine: Aeropress / Espresso / Indian Filter
Brew Time:
25-30 seconds
Water Temp:
90-94°C
Dose:
18-20g
→ Process:
1. Evenly tamp the finely ground coffee in the portafilter. 2. Initiate extraction, targeting a golden-brown crema.
Recommended:
[I]
The robust flavour profiles of these medium roasts withstand the intense extraction process, preventing bitterness. La Dolce Vita's bright, fruity notes (notes of bergamot, apricot) are amplified, while Carpe Diem's (notes of caramel and cocoa nibs) develop a rich, velvety character.