Our Espresso Recipe
Here’s how we dial in our espresso at the roastery. This setup is tailored to our specific equipment, water, and preferences—but it serves as a strong starting point for getting the most out of our coffees.
Every machine and environment is different, so feel free to adapt based on your gear and taste. What matters most is the end result in the cup.
OUR ESPRESSO
At the roastery we use a Slayer Espresso machine set at 93 degrees and the restricted flow rate set at 45 grams per 30 seconds for the preinfusion.
15 seconds of pre infusion before going to full pump pressure set at 7.5 bars.
At 35 grams out, we go back to post-infusion to ensure a precise out-weight of 40 grams.
Total brew time should be around 28 seconds, which results 43 seconds including pre-infusion.
Our water is set at 110ppm with a Brita Purity XtraSafe on Rotterdam tap water, but look at your local water supply composition to ensure the best choice for your equipment and taste.
Depending on the results you are getting you can change the recipe accordingly.
Keep in mind that things such as a different grinder, espresso machine, water composition and many other factors can have a big impact on the final cup.
If you work with a standard espressomachine without pre/post-infusion we recommend starting with: 19 in, 42 out in 25 seconds and adjust to taste.
