A story of Roasty espresso

To roast this coffee, I use the Loring S15 Falcon, which uses convection (hot air) as the main source of heat. It allows me to work very precisely with the taste nuances of this coffee and thus I can maintain pleasant juiciness, but also sweetness.

And how to prepare it?

I recommend the following settings in an automatic coffee machine:

• maximum water temperature
• if your machine allows you to set the size of the dose (intensity) of coffee, select 80%
• set the grinding to the 2nd finest level
• set the size of the resulting espresso between 40-45 ml for 1 espresso and 80-90 ml for 2 espressos
• if possible, make always a double espresso, that is 80-90 ml altogether
• the key to tasty espresso from the machine is to clean regularly the coffee ways
• if your machine allows you to remove the press unit, remove it and wash it with warm water every 2 days
• use tablets to clean the machine twice as often as specified by the manufacturer
• use only filtered water (BWT, Brita, Peak Water ...)

Espresso machine

The following recipe worked best for me: 17 g of freshly ground coffee 

• the first drops of the espresso started to appear 8 seconds after the beginning of the extraction
• the resulting double espresso had 42 g
• the time of extraction was 26 seconds
• the pressure 9 bar
• the water temperature 93°C
• using treated water (by filtration- BWT, Brita, Peak Water...)

The most important is the resulting weight of the espresso. The time is only indicative, but should not be shorter than 25 and longer than 30 seconds.

For the preparation of espresso, always use coffee no earlier than 10 days from the date of roasting. This will prevent unwanted sour and bitter tones in the taste.

Roman Nejedlý

Fiftybeans roaster