Our Colombia - Sugar Cane - Specialty DECAF is roasted at OR Coffee for espresso. A very sweet and bold cup of coffee, but always in an easy going way.
The recipe we have shared here, is based on our classic recipe for a double shot espresso of 55gr. This serves as a base for all your favorite espresso based coffees, like an americano, latte or cappuccino.
What do you need?
- Espresso machine
- Scale
- Colombia - Sugar Cane - Specialty DECAF for espresso
For our espresso recipe we used a Lelit Elizabeth espresso machine. This little machine fits on any kitchen counter, and can pull some delicious espresso shots. Every espresso machine is different, so to adjust the recipe to your espresso machine, you can start from this recipe and play with the parameters until you find something you like.
We have used 20,0 gr of grinded coffee for a yield of 55,0 gr of brewed espresso. We prefer our espresso with an extraction time of 26sec. Everything within a range of 26 - 29sec should do well.
Step 1
Start from a clean and dry portafilter basket and flush the espresso group head before brewing your shot to make sure you are not reusing any bitters from your previous espresso shots.
Step 2
20,0 gr of grinded coffee for a yield of 55,0 gr
Prepare your espresso puck. before tamping your espresso, make sure the grinds are evenly distributed, remove clumps and level your grounds before tamping. Water will always follow the way of the least resistance, bad puck prep will result in channeling and an unbalanced espresso.
Step 3
Time your espresso shot. Keeping an eye on your brewing time is the easiest way to make sure your are pulling consistent shots all day long, even in the busiest coffee bars.
Step 4
Stirred, not shaken! Before you taste your espresso shot, do not forget to give it a stirr with a spoon. Coffee extraction happens in an uneven way for different flavours, resulting in a layered shot in your cup. A freshly-stirred espresso tastes complex and beautifully balanced. Enjoy!
