Espresso: opskrift og ratio

Trin for trin: Espresso 1:2 - Dial-In Baseline

Professionel opskrift, en af de udvalgte opskrifter fra mestre, risterier og Atlas-redaktionen.

Classic 1:2 espresso baseline: fix the dose, fix the yield, change only the time. Sour -> grind finer. Bitter -> coarser. Follows Matt Perger dial-in logic (dose first, yield second, time third).

1. 1

   Mal kaffen

   Grind 18 g fine, straight into the portafilter.

2. 2

   Rør rundt

   Break up the clumps and distribute evenly. Use a WDT tool if you have one.

3. 3

   Tip

   Tamp level and firm.

4. 4

   Tip

   Flush the group, lock in the portafilter and start the shot and the timer together.

5. 5

   Vent

   • fra 0:00
   • i 0:07

   First drops should show up around 7-10 s. Much faster than that means grind finer.

6. 6

   Bryg espressoen

   • fra 0:07
   • i 0:23

   Stop the shot at 36 g in the cup - around 27-32 s in total. Keep the dose and the yield fixed, change only the time.