And how to prepare it?

The following recipe worked best for me:

• 18 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 6 bar
• the water temperature is 93°C
• using treated water (by filtration)

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

Your coffee bag is infused with food-grade nitrogen to slow down bean oxidation so you can enjoy it up to 45 days from the roasting date.

Roman Nejedlý

Fiftybeans roaster