Espresso: receita e proporção

Passo a passo: Espresso 1:2 - Dial-In Baseline

Receita profissional, uma das receitas selecionadas de campeões, torrefações e da equipa do Atlas.

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

   Moer o café

   Grind 18 g fine, straight into the portafilter.

2. 2

   Mexer

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

3. 3

   Dica

   Tamp level and firm.

4. 4

   Dica

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

5. 5

   Esperar

   • a partir de 0:00
   • durante 0:07

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

6. 6

   Extrair o espresso

   • a partir de 0:07
   • durante 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.