Espresso
Onyx Coffee Lab's Espresso
Recipe by Onyx Coffee LabSource
20g
Coffee
45g
Water
1:2.3
Ratio
94°C
Temperature
Fine
Grind Size
0:29
Total Time
Preparation
Warm the machine
Flush the group and keep the portafilter in place.
Dose and distribute
Dose 20 g, distribute evenly and tamp level.
Step-by-step recipe
Pre-infuse
Hold at line pressure for about three and a half seconds to wet the bed.
Extract at nine bar
Bring the pump up to nine bar and pull for about twenty-five seconds, finishing at roughly 45 g.
Notes
A house shape rather than a single recipe: twenty grams to around forty-five, with a few seconds of line pressure before the pump comes up to nine bar. That opening pre-infusion is the part worth copying if your machine allows it, because it wets the bed evenly before any real pressure arrives and buys you a more forgiving extraction.