Preparing a coffee with an espresso machine is probably the most difficult way to make coffee. The time, the patience and the money you put into it are worth it, though. Because when everything is done right, you will be rewarded with an unforgettable espresso. And a good espresso forms the basis for all of your favorite milk-based beverages like cappuccino, flat white & co. As every machine and grinder is different, we can only give a general recommendation. At the end of the day, you’ll have to practice and experiment…
What you need
- Espresso machine
Step by step
If you would like to know how to create the perfect shot or you have other questions relating to preparation, do not hesitate to get in touch with us. Or come and visit one of our barista workshops. Below we also list recommended values for our espressos.
Parameters for our espressos
Every machine and every grinder behaves differently. Here we try to give approximate guidelines for our espresso roasts. These recipes are the result of our personal experience, tested on the VBM Replica, the GS3 and Linea Classic from La Marzocco. The most important thing is that you like the coffee!
The parameters given here for espresso machines can serve you as a first orientation from which you can adjust the coffees on your machines.
|In||Out (double shot)||Time||Temperature|
|Nightingale||16 g||32 g||26 s||91 – 93 °C|
|Blackcap||16 g||32 g||26 s||91 – 93 °C|
|Goldfinch||20 g||45 g||28 s||92 – 95 °C|
|Fire Finch||19 g||45 g||28 s||92 – 95 °C|
|Pearl Kite||18 g||38 g||26 s||92 – 94 °C|
|Hummingbird||18 g||38 g||27 s||92 – 94 °C|