Espresso
Tim Wendelboe's Espresso
Receta original de Tim WendelboeFuente
19.5g
Café
43g
Agua
1:2.2
Ratio
93°C
Temperatura
Fine
Molienda
0:30
Tiempo total
Preparación
Warm the machine
Flush the group and keep the portafilter warm.
Dose and distribute
Dose about 19.5 g into a 20 g basket, distribute evenly and tamp level.
Receta paso a paso
Extract
Pull to about 43 g in the cup over twenty-five to thirty-five seconds, with water around 93 to 94 C. Adjust the grind, not the time.
Notas
A long, light-roast-first espresso: a bit over nineteen grams pushed out to more than double its weight, which would have been called a ruined shot twenty years ago and is now how most specialty roasters serve it. The advice that matters is at the end, drink it below sixty degrees. Very hot espresso hides most of what this ratio is trying to show you.