My updated current espresso process

9 months ago I posted my then-current espresso process. As this is a constant experiment and processes change over time, I figure it’s time for an update:

  1. I have returned to single-dosing, and have 3D printed a single-dose hopper for that purpose. This makes it less convenient for me to rest/outgas my beans but it’s easy enough to just, y'know, open the bag while it waits in the refrigerator. Oh also I grind into the dosing cup, not direct into the portafilter, and I give the dosing cup a little shakey-shake before pouring it into the portafilter (with a dosing funnel).

  2. My dose is now 18g, and since I’m single-dosing there’s no time calibration necessary. Also, I give the beans a quick spritz with water (aka “RDT” in coffee nerd circles) to cut down on static and clumping.

  3. My leveling process is now to do a vertical tap, and then WDT, with no additional leveling. Also, for the WDT I ended up settling on a bit of cat6 Ethernet cable which I stripped down to the wires which I then straightened, forming a sort of whisk. It’s probably not food-safe, but it works.

  4. I still tamp as before, although as part of my tamping I also turn the tamper around a couple of times to ensure that the puck is flat and releases.

  5. I extract either a 1:2 ratio (i.e. 18g in, 36g out) or 30 seconds, whichever comes first, and use that as a guide for dialing in my grind.


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